Coconut French Toast with Mango, Saffron Yogurt and Jaggery Walnuts

Anjum Anand's sumptuous version of eggy bread topped with spicy lacquered walnuts makes a delicious dessert or luxurious breakfast
By Anjum Anand
Coconut French Toast with Mango, Saffron Yogurt and Jaggery Walnuts
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the walnuts

  • 50 g hard jaggery
  • 1/4 tsp fennel seeds
  • 1/4 tsp carom seeds
  • 40 g walnut halves

For the garnishes

  • 1 tbsp milk
  • pinch sugar
  • small pinch saffron
  • 1 mango, peeled and cut into wedges
  • 80 g Greek yogurt

For the French toast

  • 2 large eggs
  • 100 ml milk
  • 2 tbsp caster sugar
  • 25 g desiccated coconut
  • 4 medium slices bread
  • 1 tbsp vegetable oil
  • 1 knob butter


1. To make the jaggery walnuts, pound the jaggery with a pestle and mortar to break it into small pieces.

2. Heat a non-stick frying pan, add the jaggery and stir until melted. Once smooth, stir in the remaining ingredients.

3. Pour onto greaseproof paper and separate the pieces quickly with a couple of forks. Set aside to cool and harden.

4. Heat 1 tablespoon of milk and a pinch of sugar in a small bowl or saucepan. Add the saffron and set aside to infuse.

5. To make the French toast, whisk together the eggs, milk and sugar in a wide, shallow bowl. Place the coconut on a plate ready for dusting. Dip the bread in the egg mixture making sure it soaks in well, then coat both sides with the coconut.

6. Meanwhile, heat a large non-stick frying pan and add half the oil and butter. Fry two pieces of bread at a time over a medium-to-low flame until golden on both sides. Remove from the pan and repeat with the remaining oil, butter and bread.

7. Cut the French toast in half diagonally and arrange on serving plates with the mango wedges. Add a dollop of yogurt and top it with a spoon of the saffron milk. Sprinkle over the walnuts and serve.

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