Mexican French Toast
October 25, 2019
"From our weekday newspaper The West Australian. Times are estimated. NOTE the full recipe name if Mexican French Toast With Roasted Tomato Salsa."
- 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
To make salsa, combine tomatoes and oil in an oiled, large roasting pan and season.
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.
Meanwhile, trim one end from baguette and cut diagonally into 12 x 3cm thick slices.
Whisk eggs, milk and chipotle in a jug and pour into a shallow dish.
Combine parmesan and seasoning in a separate, shallow dish.
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.
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.
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.
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.