.
.
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.
.
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.
