Elevate the simple pandesal by turning it into crisp, buttery French toast. The salty-sweet combination from the bananas and native white cheese is simply sublime.
Prep Time 20 minutes
Cooking Time 15 minutes
For the banana topping
2 tablespoons butter
4 tablespoons brown sugar
2 large lakatan bananas, sliced
For the pan de sal French toast
4 medium eggs
1/2 cup evaporated milk
pinch of cinnamon
pinch of salt
4 large pandesal, sliced in half crosswise
4 tablespoons butter
1/2 cup crumbled kesong puti
1 Make the banana topping: In a preheated pan, cook butter and sugar. Mix until butter melts and sugar dissolves.
2 Add bananas. Cook until bananas are slightly soft and sauce thickens. Let mixture cool; set aside.
3 Make the pandesal French toast: In a bowl, combine eggs, evaporated milk, cinnamon, and salt.
4 Dip each pandesal slice into mixture, soaking each side for a few seconds.
5 Heat butter in a pan until melted. Cook pandesal slices until golden, about 2 to 3 minutes per side.
6 Arrange one or two slices on a plate, spoon the banana topping and its syrup on top. Sprinkle with crumbled kesong puti.
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Photography by Patrick Martires | Food Prep by Mira Angeles of Cow King Steak Sizzles | Styling by Rachelle Santos
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