Authentic Argentinian Gluten-Free Churro French Toast Stack with Dulce de Leche Sauce and Mango Salsa

Allergens

Eggs, Dairy (Dulce de Leche), Mango (Tree Nuts)

Ingredients

• 1. 6 large eggs 2. 1 cup almond milk 3. 1/4 cup gluten
• free flour 4. 1 tsp ground cinnamon 5. 1/2 tsp ground nutmeg 6. 1/4 tsp salt 7. 2 tbsp granulated sugar 8. 1/4 cup dulce de leche, homemade or store
• bought 9. 1 ripe mango, diced 10. 1 small red onion, finely chopped 11. 1 lime, juiced 12. 1/4 cup fresh cilantro, chopped 13. Canola oil for frying 14. Powdered sugar for dusting

Instructions

1. Prepare the mango salsa by combining diced mango, finely chopped red onion, lime juice, and chopped cilantro in a bowl. Set aside.
2. In a shallow dish, whisk together eggs, almond milk, gluten free flour, 1/4 tsp cinnamon, nutmeg, salt, and granulated sugar.
3. Heat about 1/4 inch of canola oil in a large frying pan over medium heat.
4. Dip each side of the bread slices into the egg mixture, allowing excess to drip off.
5. Fry the soaked bread slices until golden brown and crispy on both sides. Remove from pan and place on paper towels to drain.
6. In a small saucepan over low heat, warm dulce de leche until pourable.
7. To assemble, place one fried bread slice on a plate, top with a layer of dulce de leche, mango salsa, another bread slice, and repeat the process to create a stack of three layers.
8. Dust the top layer with powdered sugar and garnish with fresh cilantro sprigs. Serve immediately.

Chef’s Insight

To achieve the perfect churro flavor, sprinkle a pinch of cinnamon and sugar over the bread slices before dipping them in the egg mixture.

Notes

For a truly authentic experience, try making homemade dulce de leche. Simmer sweetened condensed milk in a can submerged in a pot of water for 2-3 hours until it reaches a caramel consistency. Allow to cool before opening.