Thick slices of French toast are topped with sweet mangoes and drizzled with luscious chocolate-hazelnut sauce.
Mango Candied Walnut French Toast
Thick slices of French toast are topped with sweet mangoes and drizzled with luscious chocolate-hazelnut sauce.
Ingredients
Mango Candied Walnut French Toast
- 1 Cup sugar
- 3/4 Cup water
- 1 Cup walnuts
- 1 1/2 cups milk
- 2 tablespoons Butter
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Salt
- 3 Egg yolks only
- 2 teaspoons vanilla extract
- 10-12 1-inch-thick slices Monroe bread
- 1 French Toast
- Butter for frying
- whipped cream
- 4 large mango sliced thinly
- chocolate-hazelnut sauce to serve
Instructions
- Make the candied walnuts: Line a baking sheet with parchment paper; set aside. Combine sugar and water in a large frying pan over low heat. Stir until sugar is dissolved. Increase heat to medium and let cook. Once it turns a light gold, add walnuts and keep swirling pan until mixture is amber in color. Pour mixture onto prepared tray. Separate walnuts with a fork and let cool completely. Store walnuts in an airtight container until ready to use.
- Make the custard: Combine milk and butter in a medium saucepan over very low heat. Cook until butter is completely melted. Let cool just until warm to the touch.Mix together sugar, cinnamon, and salt in a large bowl. Whisk in yolks and vanilla. Slowly whisk in warm milk-butter mixture.
- Dip each side of 1 bread slice into custard, about 15 to 20 seconds per side depending on dryness of bread.
- Place a medium frying pan over medium-high heat. Melt butter and fry one side of soaked bread slice for 2 minutes or until golden brown. Flip and fry for 2 more minutes. Repeat with remaining bread. Â
- Arrange 2 to 3 French toast slices on a plate. Top with whipped cream, if desired, mango, and walnuts. Drizzle with chocolate-hazelnut syrup. Serve warm.
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