Coconut Almond French Toast – Anthony Salemme

March 10, 2022/Anthony Salemme

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/

Serves 4

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

4 eggs

1 ½ cups Coconut milk

1 teaspoon vanilla

½ teaspoon cinnamon

1 Tablespoon sugar

2 Tablespoons Butter plus more for serving cooked French toast

Maple syrup

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.

Sugared Almonds

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.
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