I am a huge fan of french toasts of all kinds but fruit filled ones top my list. I also love to indulge in toppings made from fresh fruits for french toasts, pancakes and crepes. These french toasts are not for dieters. Hot from the skillet with a soft thick center and crispy edges these french toasts make a good breakfast or brunch dish. I also feed the four PM hunger pangs with these.
The compote is quick to make and the divine taste of Indian ripe mangoes is decadent. Put generous amount over the cinnamon flavored french toasts or fill the toasts with the compote and drizzle some of the liquid from the compote over the stuffed french toasts for a more sinful dish.
The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right.
Overall it is a fabulous combination of flavors and textures.
Use a stale, sturdy, dense bread ( a day or two old) for making these french toast. A french loaf, challah or baguette would be perfect. Cut them into thick slices so the bread soaks good amount of egg mixture without being soggy. The bread needs some heft to hold the milk and egg mix. One inch thick is fine. Two inch for stuffed ones. If the bread is fresh the m dry it out for sometime in oven before dipping them.
These loafs are also good for the stuffed french toast as one can make a nice pocket to fill each toast. Never settle for soggy and squishy french toasts.
But, if you don’t have any of them and want to use the white bread then toast it up before dunking in the egg bath. You will need to layer the filling between two slices before dunking.
Here are two versions of french toasts with citrus mango compote.
I have used a usual white bread here. The recipe is for 2 people.
Stuffed Cinnamon French Toast
Bread – 4 slices (I have used a two day old white bread here)
Cinnamon – 1/2 teaspoon ground cinnamon
Eggs – 2
Condensed Milk + Normal full cream milk – 1/3 cup
( usually I take four tablespoons of condensed milk (milkmaid) and two tablespoons of creamy full fat milk)
Malta fruit Zest – 1/2 teaspoon
Salt- 1/4 teaspoon ( if not using salted butter)
Butter and oil for frying
I don’t add vanilla to retain the flavor of fruits but if you like it add 1/2 a teaspoon
In a shallow bowl make the custard or egg bath for the french toast. Whisk together eggs, milk, cinnamon and zest of Malta fruit . You don’t need to froth the eggs. Just blend well so everything is incorporated well.
Keep your mango compote ready for filling. You can make it fresh or use a previously made too.
Take four thick slices of bread. Toast and lightly butter them on both sides. I don’t trim the edges. You can use cream cheese too.
Heat a skillet properly on medium heat. Keep it ready for use. You can use electric griddle or oven too.
For normal white bread – On one side spread a few spoonful of mango compote filling and press the other slice on top of it. Prepare two such sandwiches. (Make the other one once the first is cooked and ready). I used white bread so those who don’t get the other loafs don’t feel left out. 🙂
For the french loaf etc – Cut a 2 inch thick slice and make a 3-4 inch incision halfway into the slice so a pocket is formed. Fill the compote into it. One end should be sealed.
Now the steps are quick or the bread will start falling apart.
Place the sandwich in a shallow plate and spoon the egg custard mix over it till it is properly soaked. Dunking is difficult with the filled one.
Add some butter and oil mix on to hot skillet and place the soaked sandwich in it. Oil prevents butter from burning.
Keep the heat medium low so we get nicely crisp and cooked french toast. No one likes burnt ones.
Cook on one side till it is nicely browned and crisp then flip gently to cook the other side. (2-3 minutes)
Press the sandwich lightly with slotted spatula to make it cook well.
Add more butter+oil mix if the skillet is drying up. Don’t hesitate to be generous. We aren’t dieting here.
Keep a serving plate ready. Place the Lovely citrus mango compote filled french toast in the plate and dust with icing sugar or top with compote sauce and some more pieces of fruit.
Dig in when it is still hot and crisp. Repeat steps for the next one.
You can keep one french toast warm in oven at 200 degrees F while you make the other.
Cinnamon French Toast with Just the topping
Alternately, you can skip the filling and dunk each bread in the gg bath till it is fully coated then shallow fry in the hot skillet. Keep the french toast warm in 200 degree F oven and once all are made, cut them in triangles or keep them whole when you plate them. Top the crisp french toasts with lavish amount of compote and dig in when hot. you can serve it with a dollop of creme fraiche too.
I just can’t have enough of these lovely french toasts bursting with summer flavors.
The trick is to keep it simple. Too many flavors spoil the taste. On the other hand dash of Spiced rum, Bourbon and Grand Mariner add perfect taste to the french toasts.
I use less or no sugar as the mangoes are super sweet and condense milk is sweet too. No maple syrup or honey drizzle is needed.