This zesty, Thai-inspired recipe is a refreshing twist on traditional French toast. You could also serve this as a dessert, accompanied by slices of fresh mango or an exotic fruit sorbet.
Reprinted with permission from the publisher, Mitchell Beazley, from Le Pain Quotidien Cookbook by Alain Coumont. Copyright 2013.
|1 egg, beaten||4 slices five-grain fruit bread, about 3/4 inch thick|
|scant 1 cup coconut milk||1 tablespoon unsalted butter|
|1/2 teaspoon freshly grated lime rind||confectioners' sugar (icing sugar)|
|1 tablespoon superfine (caster) sugar|
Place the egg, coconut milk, sugar and lime rind in a shallow dish. Soak the slices of bread in the mixture, turning 2 or 3 times to absorb all the liquid.
Melt the butter in a nonstick skillet or frying pan over medium heat. Once the butter is foaming, add the bread slices and cook for 2 minutes on each side, until golden brown.
Serve 2 slices of toast per portion, sprinkled with the sugar and lime rind.
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