Lime & coconut French toast

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.

Lime & coconut French toast

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      Serve 2 slices of toast per portion, sprinkled with the sugar and lime rind.

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