Caramelized Brioche Toast with Kewra Butter and Salted Caramel Tender Coconut Ice Cream
Caramelized Brioche Toast with Kewra Butter and Salted Caramel Tender Coconut Ice Cream
Ingredients
- 2 slices milk bread
- 1/4 cup butter, softened
- 2 tablespoons castor sugar, plus more for sprinkling
- 1 teaspoon kewra water
- 4 scoops Indu Salted Caramel Tender Coconut Ice Cream
- as needed salted caramel, for drizzling
Instructions
- 1
In a medium bowl, combine the softened butter, 2 tablespoons of castor sugar, and kewra water. Mix well with a spoon until the mixture is fully incorporated and creamy.
⏱️ 3 min
- 2
Take one slice of milk bread and spread a generous amount of the prepared kewra butter mixture evenly on one side. Sprinkle some additional castor sugar over the buttered side.
⏱️ 2 min
- 3
Heat a non-stick pan over low to medium heat. Place the buttered and sugared bread slice into the pan, buttered side down.
⏱️ 1 min
- 4
While the first side is cooking, spread the remaining kewra butter mixture on the top side of the bread slice in the pan. Sprinkle more castor sugar over this side.
⏱️ 2 min
- 5
Cook the first side until golden brown and the sugar begins to caramelize. Flip the bread slice and cook the second side, moving the bread around in the pan with a spatula to ensure even caramelization. Continue cooking until both sides are golden brown and caramelized.
⏱️ 4 min
- 6
Once cooked, immediately transfer the warm, caramelized toast to a plate.
⏱️ 1 min
- 7
Place a generous scoop of Indu Salted Caramel Tender Coconut Ice Cream on top of the warm toast. Drizzle generously with salted caramel.
⏱️ 2 min
- 8
Serve immediately and enjoy while the ice cream is still melting into the warm toast.
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Brioche Toast with Kewra Butter and Salted Caramel Tender Coconut Ice Cream
- 2 slices milk bread
- 1/4 cup butter, softened
- 2 tablespoons castor sugar, plus more for sprinkling
- 1 teaspoon kewra water
- 4 scoops Indu Salted Caramel Tender Coconut Ice Cream
- as needed salted caramel, for drizzling
Instructions
- 1
In a medium bowl, combine the softened butter, 2 tablespoons of castor sugar, and kewra water. Mix well with a spoon until the mixture is fully incorporated and creamy.
⏱️ 3 min - 2
Take one slice of milk bread and spread a generous amount of the prepared kewra butter mixture evenly on one side. Sprinkle some additional castor sugar over the buttered side.
⏱️ 2 min - 3
Heat a non-stick pan over low to medium heat. Place the buttered and sugared bread slice into the pan, buttered side down.
⏱️ 1 min - 4
While the first side is cooking, spread the remaining kewra butter mixture on the top side of the bread slice in the pan. Sprinkle more castor sugar over this side.
⏱️ 2 min - 5
Cook the first side until golden brown and the sugar begins to caramelize. Flip the bread slice and cook the second side, moving the bread around in the pan with a spatula to ensure even caramelization. Continue cooking until both sides are golden brown and caramelized.
⏱️ 4 min - 6
Once cooked, immediately transfer the warm, caramelized toast to a plate.
⏱️ 1 min - 7
Place a generous scoop of Indu Salted Caramel Tender Coconut Ice Cream on top of the warm toast. Drizzle generously with salted caramel.
⏱️ 2 min - 8
Serve immediately and enjoy while the ice cream is still melting into the warm toast.