Mexican French Toast

Prep Time
Cook Time
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"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


  • 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.

Step 8

Transfer baguette to an oven tray lined with baking paper and cook in same hot oven for about 5 minutes, or until golden brown. Remove.

Step 9

Gently stir avocados, coriander and lime juice through tomatoes in bowl and serve salsa with hot toast and lime wedges.

Tips & Variations

No special items needed.