Baobab French toast

Name: Baobab French toast
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Sénégal
Ingredients: 200 g sound stale plain brioche in 8 slices; 2 eggs; 250 ml unsweetened coconut milk; 15 g edible baobab pulp powder, bouye; 25 g sugar; 5 g butter for dish

🍞 Brioche soaked in coconut milk and baobab custard, baked until softly set.

Ingredients

200 g sound stale plain brioche in 8 slices
2 eggs
250 ml unsweetened coconut milk
15 g edible baobab pulp powder, bouye
25 g sugar
5 g butter for dish

Preparation

Preheat oven to 180°C. Lightly butter a roughly 20×15 cm dish. Check sound stale brioche without mold and weigh 200 g in eight slices.

Crack two eggs into clean bowl, beat, then incorporate sugar and unsweetened coconut milk.

Whisk in 15 g edible baobab pulp powder gradually, avoiding lumps and hard fragments.

Arrange eight slices slightly overlapping and pour all mixture evenly.

Soak 10 minutes refrigerated, then bake about 30–35 minutes at 180°C until custard set and center at least 71°C; extend if needed.

Rest about 5 minutes on heatproof support. Top golden, not burnt, center no longer liquid.

Divide into four equal portions and serve warm with clean tools. No icing sugar, syrup or extra garnish counted.