Coconut French toast with mango coulis

1. 1

   Preheat the oven to 120C/100C Fan/Gas ½.

2. 2

   To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside.

3. 3

   In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved.

4. 4

   Heat a little oil in a large non-stick frying pan over a medium heat.

5. 5

   Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy.

6. 6

   Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed.

7. 7

   Keep warm in the oven while you cook the remaining brioche slices in the same way.

8. 8

   To serve, stack up the French toast and top with the mango coulis.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.