Mango Stuffed French Toast

Somehow I forgot the most important recipe I made on Christmas--our breakfast!! I was looking at recipes on the Rick Bayless website recently and saw this recipe for Mango Stuffed French Toast. Oh man...I wanted to make it right then! I figured I'd save it for Christmas morning. I like to have some kind of breakfast casserole that can be in the oven while we're opening presents. It worked out even more perfectly because there were mangos in my basket from Bountiful Baskets.

Mango Stuffed French Toast
Copyright © 2009 Rick Bayless

4 tablespoons unsalted butter, plus 1 tablespoon softened butter for casserole dish
3 mangos (approximately 2 1/2 pounds) peeled and diced into 1/2-inch pieces
1/2 cup sugar (divided use)
12 ounces cream cheese (softened)
12 slices egg bread (challah) sandwich loaf
6 large eggs
1 1/2 cups half & half
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Powdered sugar for garnish
Warm maple or agave syrup

In a very large (12-inch) non-stick skillet over medium-high heat, melt 4 tablespoons butter. Add the mango and saute for approximately 10 minutes or until soft. Sprinkle in a 1/4 cup sugar and stir until the sugar has dissolved. Set aside to cool.

In a small bowl, mix the softened cream cheese and the remaining 1/4 cup sugar.

Butter a 13 x 9 casserole dish with 1 tablespoon softened butter. Divide the cream cheese mixture equally between the slices of bread and spread, covering the entire surface. Place 6 of the slices in the bottom of the prepared dish with the tops of the bread facing out. You may need to squeeze the slices together to make them fit. Spoon the cooled mango slices and their syrup evenly over the bread. Press the remaining slices, cream cheese side down, on top of the mango layer.

Whisk together the eggs, half and half, vanilla and cinnamon. Pour the mixture over the top of the stuffed French toast, making sure to cover all the bread with the egg mixture. Wrap tightly and refrigerate overnight.

In the morning, remove the baking dish from the refrigerator and let stand at room temperature for 20 minutes while you preheat the oven to 350 degrees. Bake for approximately 45 minutes, or until lightly browned and warmed through. Sprinkle the top with powdered sugar and serve with warm syrup.

*****

I just realized we didn't have any syrup or powdered sugar with ours--we just ate it as is (or as was). This was AMAZING. I have yet to be disappointed by a Rick Bayless recipe. I'm telling you, he's a god among men (but not in a blasphemous way). Jen B. and I are dying to take a trip to Chicago and eat at all three of his restaurants.

We all really liked this. It's definitely a breakfast dish I'd make again. It was easy to put together and tasted awesome. Just thinking about it makes me want it again!

Soggy and gooey, going in the fridge the night before!




Mmmmmm...pan of mango french toast...


See the yummy layers? Man I can't wait to have this again!