Breathe new life into brunch with this coconut-and-green-curry-soaked savory French toast.
In the jar of a blender, blend together coconut milk, green curry paste, cilantro, scallion, lime juice, and fish sauce until smooth. Add eggs and blend until combined.Pour coconut mixture into a large roasting pan or 9- by 13-inch baking dish. Add sliced bread and allow to soak at least 1 hour at room temperature, or preferably overnight in the refrigerator, flipping once during the soak to coat both sides.
Preheat a 12-inch cast iron or nonstick pan over medium heat. Add 2 tablespoons butter and heat until foamy. Add 2 to 3 pieces soaked bread and cook until browned on both sides and heated through, about 10 minutes. Repeat with remaining bread and additional butter, holding cooked French toast warm in a 250°F oven until ready to serve. Serve French toast with crispy fried eggs, chopped cilantro and scallion, and a drizzle of molasses or maple.
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