Home > Recipes > Mango-Stuffed French Toast with Coconut Syrup

Mango-Stuffed French Toast with Coconut Syrup

Name: Mango-Stuffed French Toast with Coconut Syrup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings French toast, 16 servings syrup
Cuisine: American
Ingredients: Nonstick cooking spray; 4 tablespoons unsalted butter; 3 mangos (approximately 2 Â½ pounds) peeled and diced into Â½-inch pieces; Â¼ cup plus 2 tablespoons sugar, divided; 12 ounces reduced-fat cream cheese, softened; 12 slices thick multigrain bread; 6 large eggs; 1 Â½ cups 2% milk; 1 teaspoon vanilla extract; 1 teaspoon cinnamon, plus more for garnish; 1 can (13.5 ounces) light coconut milk; 2 tablespoons cornstarch; 2 cups light corn syrup; Â½ cup sugar; Â½ cup unsweetened coconut flakes, plus more for garnish

Assemble this tropical French toast the night before and pop it in the oven the next day. Simply layer freshly diced mangos and softened cream cheese between thick slices of multigrain bread soaked in milk, eggs and cinnamon. Top with homemade coconut syrup for a perfect finish.

Jessi Heggan

Print Recipe

Makes: 6 servings French toast, 16 servings syrup
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Florida Farm & Family

Ingredients

Nonstick cooking spray
4 tablespoons unsalted butter
3 mangos (approximately 2 ½ pounds) peeled and diced into ½-inch pieces
¼ cup plus 2 tablespoons sugar, divided
12 ounces reduced-fat cream cheese, softened
12 slices thick multigrain bread
6 large eggs
1 ½ cups 2% milk
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus more for garnish

Coconut Syrup:

1 can (13.5 ounces) light coconut milk
2 tablespoons cornstarch
2 cups light corn syrup
½ cup sugar
½ cup unsweetened coconut flakes, plus more for garnish

Instructions

Coat a 9-by-11-inch baking dish with nonstick spray and set aside.
In a large skillet over medium-high heat, melt the butter. Add the mango and saute for approximately 10 minutes or until soft. Sprinkle with 2 tablespoons sugar and stir until sugar dissolves. Remove from heat and set aside to cool.
In a small bowl, combine the cream cheese and remaining ¼ cup sugar. Divide the cream cheese mixture equally between the 12 slices of bread and spread to cover the entire surface. Place 6 of the slices in the bottom of the prepared dish with the cream cheese side facing up. Squeeze the slices together to make them fit.
Spoon the cooled mango slices and their syrup evenly over the bread. Press the remaining 6 slices of bread, cream cheese-side down, on top of the mango layer.
In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon to combine. Pour the egg mixture over the top of the stuffed French toast, making sure to cover all the bread. Wrap tightly with plastic wrap and refrigerate overnight.
In the morning, remove the baking dish from the refrigerator and let it stand at room temperature for 20 minutes while you preheat the oven to 350 degrees. Bake uncovered for about 45 minutes, or until lightly browned and warmed through.
Meanwhile, prepare the syrup. In a large saucepan over medium-high heat, whisk together the coconut milk and cornstarch until the cornstarch is dissolved. Pour in the corn syrup, sugar and coconut. Bring to a boil, stirring occasionally. As soon as the mixture comes to a boil, remove from the heat. Allow the syrup to cool completely.
Garnish French toast with cinnamon and serve alongside coconut syrup.