Mexican French Toast

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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
OK

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.

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.

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