Coconut Bread French Toast with Mango Salsa

Ingredients

• 8 slices Coconut Bread, sliced
• 3 large Eggs
• 0.5 cup Coconut Milk
• 2 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Butter or Coconut Oil
• 1 large Mango, diced
• 0.25 cup Red Onion, finely chopped
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lime Juice

Instructions

1. 1Prepare the mango salsa: In a medium bowl, combine the 1 large Mango, diced, the 0.25 cup Red Onion, finely chopped, the 2 tablespoons Cilantro, chopped, and the 1 tablespoon Lime Juice. Stir gently to combine and set aside.
2. 2Make the custard: In a shallow dish wide enough to fit a slice of bread, whisk together the 3 large Eggs, the 0.5 cup Coconut Milk, the 2 tablespoons Sugar, and the 1 teaspoon Vanilla Extract until well combined and smooth.
3. 3Dip the bread: Take one slice of the 8 slices Coconut Bread and place it in the custard mixture. Let it soak for about 15 seconds, then carefully flip it over to soak the other side. Ensure both sides are coated.
4. 4Heat the skillet: Place a 10-inch non-stick skillet or griddle over medium heat. Add the 2 tablespoons Butter or Coconut Oil to the skillet and allow it to melt and coat the surface. The butter should sizzle gently when it is hot enough.
5. 5Cook the French toast: Carefully place the coated bread slices onto the hot skillet. Cook for 3 to 4 minutes per side, or until the French toast is a deep golden brown and the custard appears set and cooked through. Adjust the heat to medium-low if the bread is browning too quickly.
6. 6Serve: Remove the cooked French toast from the skillet and place it on plates. Top each serving generously with the prepared mango salsa.

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