We Cook! Coconut Almond French Toast – Anthony Salemme

by Anthony Salemme, contributing writer, chef

Weather turns chilly. Time for Sunday morning family breakfast, slow down the pace, let the food set the pace.

Serves 4

On several trips to Isla Mujeres, I always made sure not to miss this French Toast from Mango Cafè. I recreated it using Portuguese Sweet Bread.

Ingredients

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

Directions

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

Make ahead of time!

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.
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Anthony loves to cook and share recipes. And – he’s an accomplished artist, too! Follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com