Cinnamon French Toast With Citrus Mango Compote | How to make Cinnamon French Toast With Citrus Mango Compote

By Tikuli Dogra  |  1st Jul 2016  |  
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  • Cinnamon French Toast With Citrus Mango Compote, How to make Cinnamon French Toast With Citrus Mango Compote
Cinnamon French Toast With Citrus Mango Compoteby Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

6

0





About Cinnamon French Toast With Citrus Mango Compote

Hot from the skillet with a soft thick center and crispy edges these french toasts are the perfect 4 PM hunger killers. 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. A fabulous combination of flavors and textures.

Cinnamon French Toast With Citrus Mango Compote is a popular aromatic and delicious dish. You can try making this amazing Cinnamon French Toast With Citrus Mango Compote in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Cinnamon French Toast With Citrus Mango Compote by Tikuli Dogra has detailed steps with pictures so you can easily learn how to cook Cinnamon French Toast With Citrus Mango Compote at home without any difficulty. Cinnamon French Toast With Citrus Mango Compote is enjoyed by everyone and can be served on special occasions. The flavours of the Cinnamon French Toast With Citrus Mango Compote would satiate your taste buds. You must try making Cinnamon French Toast With Citrus Mango Compote this weekend. Share your Cinnamon French Toast With Citrus Mango Compote cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tikuli Dogra for inputs. In case you have any queries for Cinnamon French Toast With Citrus Mango Compote you can comment on the recipe page to connect with the Tikuli Dogra. You can also rate the Cinnamon French Toast With Citrus Mango Compote and give feedback.

Cinnamon French Toast With Citrus Mango Compote

Ingredients to make Cinnamon French Toast With Citrus Mango Compote

  • Mango Compote - For filling and Topping
  • 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 (4 tablespoons of milkmaid + 2 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
  • Vanilla extract - 1/2 teaspoon (optional)
  • Ripe Juicy Mangoes - 2 large
  • Fresh Ginger juice - 1/4 teaspoon
  • Cayenne pepper - 1/4 teaspoon ( you can use chili flakes too)
  • Malta juice - 1/2 cup
  • Sugar - as required (depends on sweetness of mangoes)
  • Butter - 1 tablespoon ( a dollop)

How to make Cinnamon French Toast With Citrus Mango Compote

  1. In a shallow bowl make the custard or egg bath for the french toast. Whisk together eggs, milk, cinnamon, salt and zest of Malta fruit . You don’t need to froth the eggs. Just blend well so everything is incorporated well.
  2. Keep your mango compote ready for filling. You can make it fresh or use a previously made too.
  3. Take four thick slices of bread. Toast and lightly butter them on both sides. (Only for thin white bread) I don’t trim the edges.
  4. Heat a skillet properly on medium heat. Keep it ready for use. You can use electric griddle or oven too.
  5. Now the steps are quick or the bread will start falling apart.
  6. 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).
  7. For French Loafs 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.
  8. 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.
  9. Add some butter and oil mix on to hot skillet and place the soaked sandwich in it. Oil prevents butter from burning.
  10. Keep the heat medium low so we get nicely crisp and cooked french toast. No one likes burnt ones.
  11. Cook on one side till it is nicely browned and crisp then flip gently to cook the other side. (2-3 minutes)
  12. Press the sandwich lightly with slotted spatula to make it cook well.
  13. Add more butter+oil mix if the skillet is drying up. Don’t hesitate to be generous. This dish isn't for calorie conscious.
  14. 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.
  15. Dig in when it is still hot and crisp. Repeat steps for the next one.
  16. You can keep one french toast warm in oven at 200 degrees F while you make the other.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. To make the quick Compote-
  22. Dice mangoes into small cubes and squeeze juice from the pit too. In a bowl mix diced mangoes, malta juice, ginger juice, lime juice ( if using), sugar, cayenne pepper or chili flakes. Let the mix macerate for 15-20 minutes.
  23. Heat a heavy bottom pan and add the fruit mix. Let it simmer for 10 minutes on medium flame. Stir gently so that you don't squish the fruit.
  24. Add butter and stir again. Simmer again for 5 more minutes then turn off the heat. Your compote is ready to use.

My Tip:

1. You can use any topping or stuffing. 2 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 do not forget to toast it up before dunking in the egg bath. You will need to layer the filling between two slices before dunking. 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.

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