Image © Noel Cunningham
“Replacing some of the milk with coconut milk is the secret ingredient to making this island-style french toast.” – Chef Noel Cunningham, Cuisine by Noel
Tropical French Toast with Mango Compote
For the French Toast:
- 8 slices of bread
- 2 large eggs
- 1 cup milk
- 1/2 cup coconut milk
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
- 1 Tbsp. vanilla extract
- 1 Tbsp. butter divided
- Coconut flakes sliced mangoes, and honey (to garnish)
For the Mango Compote:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup fresh lime juice
- 1/2 tsp. grated lime zest
- 2 large ripe mangoes - peeled pitted and diced
Make the mango compote: combine mangoes, lime zest, lime juice, water and sugar in a medium saucepan over low flame, stirring gently to combine. Leave to simmer for a few minutes. Turn off heat and set aside.
Make the french toast: whisk together eggs and next 6 ingredients in a medium bowl until combined. Dip both sides of the bread into egg mixture and set aside.
Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Add bread slices and cook in the hot, melted butter for 30 to 45 seconds on each side or until golden. Repeat with remaining butter and second bread slice.
Drizzle with honey, coconut flakes and sliced mango; serve with mango compote.