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Mexican-Style French Toast Recipe
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Coconut||1 , drained, shelled, pared, and shredded|
|Egg bread||1 1⁄2 Pound, sliced (1 Loaf)|
|Lard||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped blanched almonds/Pine nuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 8997 Calories from Fat 3562
% Daily Value*
Total Fat 407 g625.9%
Saturated Fat 211.3 g1056.7%
Trans Fat 0 g
Cholesterol 1021.2 mg
Sodium 3255.3 mg135.6%
Total Carbohydrates 1276 g425.4%
Dietary Fiber 42 g167.9%
Sugars 853.4 g
Protein 114 g227.4%
Vitamin A 14.8% Vitamin C 23.7%
Calcium 49.3% Iron 85%
*Based on a 2000 Calorie diet
Bring to boiling; boil 3 minutes.
Add shredded coconut; let it cook until the moisture is absorbed and coconut is dry (about 15 minutes).
Remove from heat and cool slightly.
Put the coconut paste between each two slices of egg bread.
Beat eggs with flour; dip both sides of sandwiches in egg and fry in lard in a skillet (about 1 minute on each side).
Drain them on absorbent paper.
Make a syrup by heating 3 cups sugar, cinnamon, and 1 cup water to boiling in a large skillet; boil 5 minutes.
Add browned sandwiches and simmer several minutes; turn once.
Arrange desserts on a serving dish, garnish with raisins and almonds, and strain the syrup over all.