French toast is always a winner for brunch, and this Toasted Coconut Bread flavoured with rum and coconut, and served with fresh mango wedges and creamy ricotta always takes first place.
Toasted Coconut Bread with Mango
Serves 8
Ingredients:
2 eggs
300ml milk
1 tsp vanilla extract
2½ cups plain flour
2 tsp baking powder
1 cup caster sugar
150g shredded coconut
100g butter, melted
½ cup brown sugar
¼ cup white rum
3 mangoes, cut into wedges
2 cups ricotta
2 tbsp honey
1 vanilla bean, split and scraped
250g raspberries
fresh shaved coconut, to serve
Method:
Preheat oven to 180°C. Place eggs, milk, and vanilla in a bowl; whisk to combine. In another bowl, sift together flour and baking powder. Add caster sugar and shredded coconut, and stir to combine.
Make a well in the dry mixture, add egg mixture, and mix until just combined. Add melted butter; stir until smooth. Pour into a greased and lined 21 x 10cm loaf tin. Bake for 1 hour, or until a skewer comes out clean.
Cool on wire rack. Place brown sugar and rum in a saucepan over high heat. Cook, stirring, for 1-2 minutes, or until sugar melts and syrup thickens. Remove from heat, add mangoes, and marinate for 30 minutes. Cook mangoes on a preheated grill for 1-2 minutes on each side.
Place ricotta and honey in a food processor; pulse until smooth.
Serve toast thick slices of coconut bread and top with ricotta, mangoes, rum syrup, raspberries, and shaved coconut.
