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By Anthony Salemme, contributing chef
Editor’s Note: Anthony has an art opening! Tonight, 5:30-7:30pm at the Bristol Art Museum – read more here: https://rinewstoday.com/art-anthony-salemme-in-putting-the-pieces-back-together-bristol-art-museum/
On several trips to Isla Mujeres, I always made a sure not to miss this French Toast from Mango Cafè. I recreated it using Portuguese Sweet Bread from Silver Star Bakery.
1 loaf Portuguese Sweet Bread, cut into 1 inch slices
1 ½ cups Coconut milk
1 teaspoon vanilla
½ teaspoon cinnamon
1 Tablespoon sugar
2 Tablespoons Butter plus more for serving cooked French toast
Whisk eggs, Coconut milk, sugar, cinnamon, and vanilla together.
Heat 1 Tablespoon butter in a skillet. Working in batches, dip half slices of sweet
bread into egg mixture to soak, add to melted butter. Cook 3-4 minutes on each side until golden brown. Top with butter and maple syrup and sugared almonds.
Keep warm in the oven until you are ready to serve.
1 cup sliced almonds
6 Tablespoons sugar
2 Tablespoons butter
Melt butter in 10-inch skillet until sizzling; add almonds and 4 tablespoons sugar. Cook over medium heat, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown. (Watch closely to prevent burning.) Remove from heat; stir in remaining 2 tablespoons sugar.
Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces. Can be made ahead of time._____
(SEE PRINTABLE VERSION, BELOW)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com