Tikoy French Toast
| Prep Time | 10 mins |
| Cooking Time | 10 mins |
| Total Time | 20 mins |
| Yield Size | 1-2 serving |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| For French Tikoy Toast: | ||
| Loaf Bread | 8 | slices |
| Ube Tikoy | 8 | thin slices |
| Condensed Milk | 1 | tbsp |
| Powdered Sugar (for dusting) | ||
| Toasted Sesame Seeds (optional for garnish) | ||
| For Egg Mixture: | ||
| Large Egg | 1 | pc |
| Happy Barn Full Cream Milk | 1/4 | cup |
| Chiquilin Ground Cinnamon | 1/2 | tsp |
| Butter | 2 | tbsp |
STEPS:
1. Slice the tikoy into rectangular pieces, if the tikoy is too sticky, chill it in the fridge for 30 minutes before slicing.
2. Cut off the bread's edges, and place 2 pcs of tikoy between two slices bread to form a sandwich.
4. For the egg mixture: Mix egg, milk and cinnamon powder, beat until mixture is well distributed. Dip each bread into the egg mixture.
5. For toasting: On a pan over medium heat, melt butter then toast the bread for 1-2 minutes or until golden brown on both sides.
6. Optional cut your cooked French Tikoy Toast into squares and arrange on a plate, lightly dust with powdered sugar, drizzle condensed milk on top and sprinkle with toasted sesame seeds for added texture. Enjoy!
