PAN DE SAL FRENCH TOAST

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Pan de sal is a Filipino dinner roll that's very light, soft and fluffy. I thought it might make great French Toast, and it sure did!

PAN DE SAL FRENCH TOAST

1/2 cup all-purpose flour
1 cup milk

6 medium eggs
2 tablespoons brown sugar
(I use coconut palm sugar)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
A pinch of salt
1 teaspoon vanilla extract

Butter for greasing dish

8 Pan de sol rolls, cut in half (like hamburger buns) and then re-joined, to help them asborb the egg mixture

1/2 cup pecan halves
1/2 cup raisins
1/3 cup melted butter
1/4 cup agave syrup
Cinnamon

Preheat oven to 350 degrees F.

Sift the measured flour into a large mixing bowl. Slowly whisk in the milk.

Add the eggs, sugar, cinnamon, baking powder, baking soda and salt. Whisk just until smooth and well blended, then whisk in the vanilla extract.

Liberally butter a 7�x11� Pyrex baking dish.

Pour the egg mixture into the Pyrex dish. Place the Pan de sol rolls into the dish. Let them soak for a minute or so and then carefully turn them over. Let them set for a few minutes to fully absorb the egg misture. (You can prepare this ahead of time, even the night before.)

Top with pecan halves and raisins, drizzle with melted butter and agave syrup and dust with cinnamon.

Bake for 20-25 minutes or until golden brown. Let rest for a couple of minutes, then plate individual rolls to serve.

Note: You could also use regular yeast dinner rolls as long as they are very soft and fluffy.

Photos... < > Photo 1 of 2 View Full Size


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Post# 367536 2/25/2017 at 18:43 (2,615 days old) by electrolux137 (Los Angeles)
Checkrate/Likes 1 . . Pan de sal is a Filipino dinner roll that's very light, soft and fluffy. I thought it might make great French Toast, and it sure did! PAN DE SAL FRENCH TOAST 1/2 cup all-purpose flour 1 cup milk 6 medium eggs 2 tablespoons brown sugar (I use coconut palm sugar) 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 tsp baking soda A pinch of salt 1 teaspoon vanilla extract Butter for greasing dish 8 Pan de sol rolls, cut in half (like hamburger buns) and then re-joined, to help them asborb the egg mixture 1/2 cup pecan halves 1/2 cup raisins 1/3 cup melted butter 1/4 cup agave syrup Cinnamon Preheat oven to 350 degrees F. Sift the measured flour into a large mixing bowl. Slowly whisk in the milk. Add the eggs, sugar, cinnamon, baking powder, baking soda and salt. Whisk just until smooth and well blended, then whisk in the vanilla extract. Liberally butter a 7�x11� Pyrex baking dish. Pour the egg mixture into the Pyrex dish. Place the Pan de sol rolls into the dish. Let them soak for a minute or so and then carefully turn them over. Let them set for a few minutes to fully absorb the egg misture. (You can prepare this ahead of time, even the night before.) Top with pecan halves and raisins, drizzle with melted butter and agave syrup and dust with cinnamon. Bake for 20-25 minutes or until golden brown. Let rest for a couple of minutes, then plate individual rolls to serve. Note: You could also use regular yeast dinner rolls as long as they are very soft and fluffy. Photos... < > Photo 1 of 2 View Full Size

Post# 367707 , Reply# 1 3/1/2017 at 17:02 (2,611 days old) by kenkart ()
Checkrate/Likes *This would* be good,but I would never find that bread here....

Post# 367712 , Reply# 2 3/1/2017 at 18:59 (2,611 days old) by electrolux137 (Los Angeles)
Checkrate/Likes ~ ~ Hans, you can use regular yeast dinner rolls as long as they are very fresh.

Post# 367740 , Reply# 3 3/2/2017 at 16:57 (2,610 days old) by kenkart ()
Checkrate/Likes 1 *I bet* Those really big puffy rolls served at most of the steak houses would be perfect.....

Post# 367743 , Reply# 4 3/2/2017 at 18:02 (2,610 days old) by vacerator (Macomb Michigan)
Checkrate/Likes *Could you use* sour dough, French, or brioche bread if you let it soak overnight? Maybe add one extra egg and more milk.