Caribbean Gluten-Free Coconut French Toast Casserole with Mango Salsa

Allergens

Eggs, Dairy (if using regular bread)

Ingredients

• 8 slices gluten
• free bread (preferably stale)
• 4 large eggs
• 1 cup full
• fat coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of sea salt
• 3 tablespoons coconut oil, for frying
• Mango Salsa:
• 2 ripe mangoes, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon honey
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, whisk together the eggs, coconut milk, vanilla extract, cinnamon, nutmeg, and salt until well combined. Set aside.
2. Lightly grease a 9x5 inch baking dish with coconut oil. Arrange the bread slices in the dish, slightly overlapping them to create a full layer. Pour the egg mixture evenly over the bread, ensuring all pieces are fully saturated. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat a large skillet or griddle over medium heat. Remove the soaked bread from the baking dish and carefully transfer each slice to the heated skillet. Cook on both sides until golden brown and crispy, adding more coconut oil as needed. Repeat with the remaining slices.
4. For the Mango Salsa, in a medium bowl, combine the mangoes, red onion, cilantro, lime juice, honey, salt, and pepper. Mix well and set aside.
5. Plate the french toast slices and serve immediately with a generous dollop of mango salsa on top. Enjoy!

Chef’s Insight

Make sure to use stale bread for a better texture in the casserole. - If you prefer a thicker french toast, soak the bread for a longer time.

Notes

Feel free to add more cinnamon or nutmeg according to your preference. - If you cannot find ripe mangoes, use other tropical fruits like pineapple or papaya for the salsa.