Mexican French Toast

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.