By Veronica Flores
INGREDIENTS
For French Toast
For French Toast
- 1 cup coconut milk
- 2 large eggs
- 2 tablespoons cane sugar
- 2 tablespoons garam masala (see recipe)
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 8 ½-inch slices day-old or stale brioche or challah bread
- 4 tablespoons butter
- 4 sprigs fresh mint (optional)
For Bourbon Mango Compote
TO PREPARE
Dice mangoes into roughly ½-inch or smaller cubes and toss with ginger, sugar and flour in a small bowl until evenly coated. Set aside to macerate.
In a medium size bowl, whisk together coconut milk and eggs. Once combined and frothy, add sugar, garam masala, vanilla and salt, mixing until thoroughly incorporated. Pour custard mixture into a pie pan or shallow baking dish, and set aside.
In a small saucepan combine macerated mangoes, vanilla, bourbon and half of the water.
Cook over medium heat until mixture begins to bubble, then reduce heat to low and continue cooking until mixture thickens slightly and mangoes begin to soften. (If compote becomes too thick, slowly add more water, up to ¼ cup). Dip bread into custard mixture, soaking 15–20 seconds on each side, or just long enough to saturate.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch pan.
Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
Repeat with all 8 slices.
Serve warm with mango compote spooned over the top, and garnish with fresh mint if desired.
Congrats to the winner of our Garam Masala Recipe Challenge! We’ve reached the end of our spice challenge, with traditional spice mixtures from Tunisia, Japan, Lebanon, and India. Watch out on our Facebook page for the final results of our contest, and the naming of the winner of the six-volume set of Modernist Cuisine cookbook!
- 1 large ripe mango, diced
- ½ teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- 6 tablespoons cane sugar
- 1 tablespoon flour
- 1 teaspoon vanilla
- ½ cup bourbon
- ¼-½ cup water
TO PREPARE
Dice mangoes into roughly ½-inch or smaller cubes and toss with ginger, sugar and flour in a small bowl until evenly coated. Set aside to macerate.
In a medium size bowl, whisk together coconut milk and eggs. Once combined and frothy, add sugar, garam masala, vanilla and salt, mixing until thoroughly incorporated. Pour custard mixture into a pie pan or shallow baking dish, and set aside.
In a small saucepan combine macerated mangoes, vanilla, bourbon and half of the water.
Cook over medium heat until mixture begins to bubble, then reduce heat to low and continue cooking until mixture thickens slightly and mangoes begin to soften. (If compote becomes too thick, slowly add more water, up to ¼ cup). Dip bread into custard mixture, soaking 15–20 seconds on each side, or just long enough to saturate.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch pan.
Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
Repeat with all 8 slices.
Serve warm with mango compote spooned over the top, and garnish with fresh mint if desired.
Congrats to the winner of our Garam Masala Recipe Challenge! We’ve reached the end of our spice challenge, with traditional spice mixtures from Tunisia, Japan, Lebanon, and India. Watch out on our Facebook page for the final results of our contest, and the naming of the winner of the six-volume set of Modernist Cuisine cookbook!