Baked Butter and Egg Cream Coffee Bánh Mì Toast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A brunch-inspired Vietnamese sandwich toast featuring buttery baguette topped with a rich egg cream coffee spread. This Vietnamese recipe, ready in about 22 minutes, pairs Vietnamese-style baguette, unsalted butter, softened, egg yolk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Slice 1 Vietnamese-style baguette into 1-inch thick pieces and arrange on a baking sheet.
  2. Step 2: Spread 3 tbsp softened unsalted butter evenly over each baguette slice.
  3. Step 3: In a small bowl, whisk together 1 egg yolk, 2 tbsp sweetened condensed milk, and 1/4 cup cooled strong brewed coffee until combined and creamy.
  4. Step 4: Pour the egg cream coffee mixture evenly over the buttered baguette slices.
  5. Step 5: Bake for 10-12 minutes until the tops are set and slightly golden.
  6. Step 6: Meanwhile, whip 1/4 cup heavy cream with 1 tsp powdered sugar until soft peaks form.
  7. Step 7: Remove the toasts from the oven, dollop with the whipped cream, and serve warm as a decadent brunch treat.

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