Kaya Filled French Toast
Method
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.
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.
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.
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.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
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