A massive, thick cut slice of brioche bread is bathed in coconut milk and baked to eggy, golden-brown perfection, and topped with an array of Pacific toppings like coconut, macadamia nuts, mango and pineapple salsa and vibrant purple Ube ice cream, a sweet purple yam well-loved in the Philippines.
Courtesy of Chef Ross Pangilinani of ReMix Kitchen + Bar.
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Mix together eggs, half and half, sugar, cinnamon and vanilla.
Dip brioche inside batter and let sit for 30 seconds.
Butter the hot griddle and sear till golden brown, place in oven at 350°F for 5 min.
Place the French toast on a plate, top with diced tropical fruit, toasted coconut and macadamia nuts, warm maple syrup and ube ice cream.