Coconut-Mango French Toast
2
- Prep Time30 mins
- Total Time30 mins
- Makes4 servings
Start a new Sunday morning routine of your own with this recipe for Coconut-Mango French Toast from Sundays by Mark Pupo.
Ingredients
1 tbsp granulated sugar
1 ripe Haden mango, (or two ripe Alphonso mangoes), chopped into 1/4-in. cubes
2 tbsp water
6 eggs
1 1⁄2 cups milk
1 tsp vanilla bean paste
1⁄2 tsp cinnamon
1⁄2 cup coconut, dessicated
1 loaf Challah, day-old
butter, frying
Instructions
In a small pot, combine the sugar, mangoes, and water. Simmer until the mangoes have fully collapsed, stirring occasionally. Remove from the heat, mash the mango pieces with the back of a fork, and set aside to cool.
In a mixing bowl, whisk together the eggs, milk, vanilla, and cinnamon.
Add the coconut and stir to combine. Slice eight pieces of challah (they should each be about 1½ inches thick).
In a skillet over medium-low heat, heat the butter. Soak each side of the bread in the egg mixture. Fry the bread, flipping once, until golden brown on both sides and the coconut is crisp. Plate and top with the mango sauce.
It’s a strange day in our house if a loaf of challah doesn’t disappear in a few hours. When I’m planning for this recipe, I’ll make a point of buying an extra loaf and hiding it somewhere extra sneaky. The coconut added to the egg dip will crisp up as the French toast browns, adding extra crunch to the plush challah. I use desiccated instead of shredded coconut because it’s drier and so crisps up faster, plus the shorter flakes bind better to the bread. It also goes extremely well with the accompanying mango dipping sauce.
Related: What Cooking Breakfasts Together Taught Me About My Son
Excerpted from Sundays: A Celebration of Breakfast and Family in 52 Essential Recipes by Mark Pupo. Copyright © 2023 Mark Pupo. Illustration copyright © 2023 Christopher Rouleau. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.