Mexican French Toast

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6
Servings

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #33603

October 25, 2019

Categories: Dinner, Lunch, Main Dish, Fruit, Avocado, Tomato, Mexican, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Game/Sports Day, Weeknight Meals, Oven Roast, Stove Top, Vegetarian, Fresh Tomatoes, Lime, Kosher Dairy more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated. NOTE the full recipe name if Mexican French Toast With Roasted Tomato Salsa."

Original recipe yields 6 servings

Metric US

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Nutritional

Serving Size: 1 (443.6 g)
Calories 568.7
Total Fat - 31.6 g
Saturated Fat - 9.8 g
Cholesterol - 617.7 mg
Sodium - 740.8 mg
Total Carbohydrate - 39.4 g
Dietary Fiber - 6.8 g
Sugars - 8.4 g
Protein - 33.4 g
Calcium - 464.2 mg
Iron - 5.4 mg
Vitamin C - 27.8 mg
Thiamin - 0.4 mg

Step 1

To make salsa, combine tomatoes and oil in an oiled, large roasting pan and season.

Step 2

Cook in a hot oven (200C) for about 10 minutes, or until tomatoes start to soften and then transfer to a large bowl to cool.

Step 3

Meanwhile, trim one end from baguette and cut diagonally into 12 x 3cm thick slices.

Step 4

Whisk eggs, milk and chipotle in a jug and pour into a shallow dish.

Step 5

Combine parmesan and seasoning in a separate, shallow dish.

Step 6

In two batches, place baguette slices into egg mixture and stand for 2 minutes and then turn over and repeat until soaked and then dip in parmesan mixture to coat on both sides.

Step 7

Heat an oiled, large, non-stick frying pan over a medium to low heat and add baguette in two batches and cook, for about 2 to 3 minutes on each side, or until golden brown.