Ipo Pain Perdu (Coconut-Bread French Toast)

Preparation

1. Step 1

   Make the ipo: Set up a steamer or, if baking, heat the oven to 350 degrees.

2. Step 2

   In a large bowl, combine the flour, sugar, grated coconut, instant yeast, baking powder and about ¾ cup/175 milliliters of the coconut milk. (Save the remainder of the coconut milk for Step 6.) Using your hands, mix until the ingredients are well incorporated and the dough forms a ball. (If your hands get too sticky, dust them with flour.)

3. Step 3

   Shape the dough into a rough log and pat it evenly into a 4 ½-by-8 ½-inch loaf pan. Steam for 30 minutes, until a skewer inserted into the center comes out clean, or bake until the loaf has risen slightly and is golden brown on top, 40 to 45 minutes.

4. Step 4

   Remove the ipo from the steamer or oven and transfer to a wire rack. Let cool for 5 minutes, then remove the loaf from the pan and let cool completely on the rack. At this point you may wrap the ipo in plastic wrap and store it in the refrigerator for up to 3 days.

5. Step 5

   Make the pain perdu: In a shallow bowl, beat the eggs.

6. Step 6

   Pour the remaining coconut milk into a separate shallow bowl and stir in the vanilla extract, if using.

7. Step 7

   Heat a large skillet over medium. Add the butter and let it melt, tilting the pan until the entire surface is glossy.

8. Step 8

   Cut eight ½-inch-thick slices from the ipo. (Save the remaining ipo for another use.)

9. Step 9

   Working in batches — and keeping in mind however many slices will fit comfortably in your skillet at a time — dunk the ipo slices in the coconut milk, making sure they’re fully coated but not drenched, then dip them in the eggs. Fry until golden brown, 2 to 3 minutes on each side. Transfer to a plate and repeat with the remaining slices.

10. Step 10

    Serve the ipo pain perdu topped with your choice of fruit, honey, fresh coconut cream, chopped nuts or mint or a combination.