Kaya Filled French Toast

Goodman Fielder Food Service
Kaya Filled French Toast

Kaya Filled French Toast

Posted on 20th April 2017
Dishing up the traditional French toast can sometimes become boring, but this spin-off will have your customers coming back for more.
Makes 10, scale as needed.


20 each QBA Ciabatta Loaf White (sliced evenly)
300 g Kaya Spread
8 each Eggs
200 mL Milk
2 each Vanilla Pods
5 g Cinnamon Ground
475 g Mixed Berries
118 g Honey
20 g Cinnamon


Raw ingredients for French toast

Step 1

Cut the loaf to the size you are after, and then slice it down the middle to create two slices.

Explore Goodman Fielder Food Service’s range of premium wholesale bread.

Slicing the bread evenly

Step 2

In a bowl, crack the eggs and add the vanilla pods. If you like a strong flavour, you can put in extra vanilla. Pour in the milk, then whisk the ingredients until they are all blended together. Add a pinch of cinnamon and mix it together. If you have a sweet tooth, you can also add some brown sugar.

Cracking eggs in a bowl

Adding some brown sugar to the mixture

Step 3

With a spoon, spread a layer of kaya, which is a spread containing coconut and sugar, across the bread and then combine the two slices. Soak the bread in the egg mixture – make sure you cover each side in the wash.

Step 4

Over the stove top on medium heat, melt a teaspoon of butter and once it begins to bubble, fry your soaked bread until each side is golden brown.

Frying the French Toast

Step 5

Take the loaf off the stove and slice it down the middle, to put the green layer of kaya on show. For serving, add mixed berries and kiwi-fruit on the side and drizzle the honey over the top. If you are after an extra shot if sweetness, powder a light layer of icing sugar over the top of the French toast.

French toast cooked and sliced open

Adding berries to the French toast

Message from chef Robin Rana

It may be thick and green but the kaya spread provides a burst of sweetness and incorporated into the traditional French toast, creates a dish “to die for”.

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