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Mango Coconut French Toast

Mango & Coconut French Toast

Thick, fluffy brioche bread French Toast dipped in a coconut milk custard, filled with fresh mango puree, and topped with delicious coconut cream and mango slices. The perfect summer breakfast dessert!
Servings 2 people
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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Equipment

  • Hand whisk
  • Non-stick or stainless steel pan
  • Piping bag or ziplock bag

Ingredients
  

  • 2 slices thick brioche bread
  • 1 mango, pureed
  • 2 tbsp ghee or butter

Custard

  • 2 eggs
  • 180 gs coconut milk
  • 50 gs brown sugar
  • 1.5 tsp cinnamon powder
  • 1/2th tsp vanilla essence (optional)
  • 1/4th tsp salt

Topping

  • 1 can coconut cream
  • 2 tsp honey
  • 1/4th tsp salt
  • Fresh mango slices
  • Shredded coconut (optional)

Instructions
 

  • Make the custard: In a bowl, mix all the ingredients with a hand whisk until well combined – eggs, coconut milk, brown sugar, cinnamon powder, vanilla, and salt.
    2 eggs, 180 gs coconut milk, 50 gs brown sugar, 1.5 tsp cinnamon powder, 1/2th tsp vanilla essence (optional), 1/4th tsp salt
  • Prepare the Brioche slices: Create a pocket in the middle of the thick Brioche bread slice by cutting a slit in the center of the flat bottom side of the slice. Make sure not to cut all the way through the edges; you want to create a pocket to fill the custard inside the bread.
    2 slices thick brioche bread
  • Fill the bread: Transfer the mango puree to a piping or ziplock bag, cut an opening in the bag, place it inside the bread pocket, and pipe it in until it's filled properly. Make sure not to over-fill, or the puree will start oozing out while cooking.
    1 mango, pureed
  • Dip the filled bread slices in the egg mixture, 30-40 seconds on each side. Don't oversoak; the bread will become too soggy and fall apart.
  • Cook the French toast: Preheat your pan, then add 1 tablespoon of ghee or butter, and gently place the soaked brioche slices in the pan. Cook for 2-3 minutes on each side until golden brown. Once cooked, transfer the toast to a serving plate.
    2 tbsp ghee or butter
  • Make the coconut cream: Use a pre-refrigerated can of coconut cream, and add the thick cream chunks on top of the can to a bowl with a little bit of the reserved water, honey, and salt, and whisk until thick and creamy
    1 can coconut cream, 2 tsp honey, 1/4th tsp salt
  • Once the French toast is not too warm, top it with the coconut cream, mango chunks, a drizzle of honey, and shredded coconuts, and enjoy.
    Fresh mango slices, Shredded coconut (optional)

Notes

Make Ahead:
The custard and coconut cream can be made a night before serving.
Tips & Tricks:
  • When creating a pocket in the bread for filling the mango puree, make sure not to cut too deep, or the bread will fall apart.
  • Don't overfill the bread or the mango puree will spill out while cooking
  • Don't soak the bread in the custard for more than 30-45 seconds on each side, as Brioche bread absorbs liquid quickly and will become too soggy and fall apart. 
  • Cook the french toast on medium heat so that they cook all the way through. 
  • You can add any fresh fruits of your liking on top of the French Toast.
Course: Breakfast, Dessert
Keyword: breakfast, carrot cake french toast, mango, summer