Cinnamon French Toast with Fresh Mango

 A sublime Cinnamon French Toast with Mangoes, courtesy of Curtis Stone, our featured chef at IHCC (I Heart Cooking Clubs), where this week's theme is Local and Seasonal.  It would not be possible to go more local and seasonal than mangoes at the moment.  Bob picked an enormous bagful from our tree yesterday, and it is now up to me to deal with them.  Even after all the giveaways there is still a lot.

On his website, Curtis topped his with a red berry sauce.  Not local or seasonal right now in this neck of the woods, thus the switch.  I adore having a really tender and buttery French Toast in the morning, but topped with fresh diced mangoes just uplifts everything to the heavenlies.  The only other change I made was to add 1/4 cup whole milk to the eggs.  Just traditional around here as I don't buy special bread for French Toast, and using my slightly stale pieces, the milk helps to soak up everything.  His recipe is as follows:

French Toast:

6 large eggs

Four 1/2-inch-thick slices brioche bread, halved diagonally

3 tablespoons butter

1/4 cup sugar

2 teaspoons ground cinnamon 

1/3 cup crème fraîche
 2 or more mangoes, depending on size, peeled and diced

Prepare your mangoes, then set aside in fridge til the french toast is ready. Yea, I do love mangoes.

Serves 4

To prepare the French toast:

Using a fork, beat the eggs in a 13x9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.

Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through. 

To serve:

Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely. 

Divide the French toast among 4 serving plates. Spoon the diced mangoes over the French toast and top with a dollop of crème fraîche.   Serve immediately.  Just scrumptious, but of course.