Savory Green Curry French Toast

Ingredients

• 1 can coconut milk
• 1/2 cup green curry paste
• 1/4 bunch cilantro, roughly chopped
• 6 scallions, both white and green parts, roughly chopped
• 2 tablespoons lime juice, from about 1 lime
• 1 tablespoon fish sauce
• 4 large eggs
• 8 slices day-old bread; brioche, challah, and Pullman loaves work best
• Butter, for cooking
• To Serve:
• 4 to 8 Crispy Fried Eggs
• Additional chopped cilantro and scallion, for garnish
• Molasses or maple syrup

Directions

1. In a blender jar, combine the coconut milk with the green curry paste, then add the cilantro and scallion, followed by the lime juice and fish sauce. Blend until smooth, add the eggs, and blend again just until the custard comes together.
2. Pour the coconut mixture into your large roasting pan; a 9- by 13-inch baking dish works too. Add the sliced bread and let it sit at room temperature for at least 1 hour, or refrigerate it overnight if you can, turning it once during the soak so the bread is coated on both sides.
3. Warm a cast iron or nonstick pan, 12-inch, over medium heat. Add 2 tablespoons (30g) butter, and once it turns foamy, put 2 to 3 soaked slices in the pan. Cook for about 10 minutes, until each side is browned and the middle is hot. Work through the remaining bread the same way, adding more butter as needed, and keep the finished pieces warm in the oven at 250 degrees F (120 degrees C) until you are ready to serve. Serve with crispy fried eggs, chopped cilantro and scallion, and a drizzle of molasses or maple.