Name: Cinnamon French Toast With Citrus Mango Compote recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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)

Ingredients Serving: 2

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)

Instructions

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.
Keep your mango compote ready for filling. You can make it fresh or use a previously made too.
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.
Heat a skillet properly on medium heat. Keep it ready for use. You can use electric griddle or oven too.
Now the steps are quick or the bread will start falling apart.
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).
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.
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.
Add some butter and oil mix on to hot skillet and place the soaked sandwich in it. Oil prevents butter from burning.
Keep the heat medium low so we get nicely crisp and cooked french toast. No one likes burnt ones.
Cook on one side till it is nicely browned and crisp then flip gently to cook the other side. (2-3 minutes)
Press the sandwich lightly with slotted spatula to make it cook well.
Add more butter+oil mix if the skillet is drying up. Don’t hesitate to be generous. This dish isn't for calorie conscious.
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.
Dig in when it is still hot and crisp. Repeat steps for the next one.
You can keep one french toast warm in oven at 200 degrees F while you make the other.
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.
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.
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.
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.
To make the quick Compote-
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.
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.
Add butter and stir again. Simmer again for 5 more minutes then turn off the heat. Your compote is ready to use.

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