There is a rhythm to the excitement, the anticipation, the waiting. While a lot of things may seem out of reach in today’s day and age, it’s become a hobby of sorts to make or eat trendy foods. Sure, there are some crazy outliers but for the most part trendy, viral food, like this one for Bangkok Caramel Toast is an approachable and fun way to experience a delicious dessert.
The now emerging trendy Bad Tad Tong Street of Bangkok is home to a popular bakery that has made itself even more popular with its dine-in desserts. The bakery, June Pang, makes bread that is a light and airy delight to eat on its own, but their bread sweet treats are what keep people lined up eagerly. It’s been called Bangkok Caramel Toast and it’s not your average morning slice of bread or eggy french toast. This thick slice of fluffy bread gets pan-fried in a caramel sauce. As the bread heats up, it absorbs all of the sauce and crisps the outside of the bread. While there are a variety of toppings, one of the classic versions comes with a drizzle of caramel sauce, a streusel-like crumble, and a scoop of ice cream.
While we may not have access to that very same bread, a good thick Texas toast or thick-cut brioche, white, or challah bread will cook up in the same fashion. In a nonstick pan melt the butter and sugar cooking until the butter is melted and the sugar is dissolved. After it cooks for one minute, whisk in the heavy cream, vanilla, and salt. Remove 3/4ths of the sauce from the pan.
Working with 1/4th of the caramel sauce, add in one slice of bread and move the bread around, flipping from side to side. Turning, flipping, and spinning the bread will allow the caramel sauce to evenly get into the bread, so all sides are an even color.
Once you start to see the outside of the bread get golden, then you know it’s done. Repeat this process with the remaining three pieces of bread.
Finally, top the bread with caramel sauce (either homemade or store-bought), the cooled-down streusel, and a scoop of ice cream.
Bangkok Caramel French Toast has the best of both textural worlds. It’s crispy and caramelized on the outside but soft and fluffy on the inside.
The caramel sauce that’s absorbed by the bread isn’t too sweet and adds just enough richness to the outer section of the bread.
Toppings like the caramel sauce, ice cream, and streusel topping turn the bread into an ice cream sundae-like treat!
Bangkok Caramel Toast
For the crumble:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/4 teaspoon fine salt
- 1/2 cup butter, cubed
For the toast:
- 3/4 cup butter, cut into cubes
- 3/4 cup packed light brown sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 4 thick sliced brioche or white bread
- Ice cream and caramel sauce (for garnish)
To make the crumble:
- Preheat oven to 350°F and line a baking sheet with parchment paper, set aside.
- In a bowl whisk flour, sugar, and salt together.
- Cut in the butter (either with a pastry cutter or your hands) until you start to mix the mixture into crumbles that stick together.
- Spread the mixture out onto the prepared baking sheet and bake for 8 to 10 minutes or until the crumbs start to look slightly golden. Cool completely.
To make the toast:
- In a nonstick skillet, melt butter and brown sugar until the sugar is completely dissolved. Cook for 1 minute.
- Off the heat add in heavy cream, vanilla, and salt stirring to combine.
- Remove 3/4ths of the mixture from the pan.
- Working with 1/4th of the sauce, add in the toast, tossing and flipping the toast to get the caramel sauce absorbed into the toast.
- Once the caramel sauce is completely absorbed by the bread, repeat this process with the remaining 3 portions of caramel sauce and bread.
- To serve, sprinkle the crumble over the plated toast, drizzle with caramel sauce, and top with ice cream.
Recipe adapted from Food Fusion.