Japanese Souffle French Toast with Mangos and Fresh Cream
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A real culinary mashup that's made in brunch heaven, this cool take on French toast with a tropical feel is real showstopper. Recipe developed by Misako Ohba, Bincho Taco, San Diego, CA
Ingredients
For the cream:
1 cup heavy cream
1/4 cup mascarpone cheese
sugar, to taste
honey, to taste
For the French toast:
15 eggs
1 quart milk
15 Tbsps. sugar
1 tsp. vanilla extract
ground cinnamon, to taste
12 pieces thick-cut Japanese milk bread
butter, as needed
For the garnish:
diced champagne mangos, as needed
powdered sugar, as needed
maple syrup, as needed
Steps
1. To make cream, place cream and marscapone in bowl over ice water; whip to desired consistency. Gently stir in sugar and honey to taste. Put mixture in piping bag and chill until ready to use.
2. For French toast, whisk together eggs, milk, sugar, vanilla and cinnamon.
3. Per order, soak one slice bread in egg mixture until completely saturated. Melt butter on griddle over medium low heat. Cook until golden brown, flipping to cook both sides. Cut into 4 squares and plate. Garnish with piped Fresh Cream, diced mangos and dust with powdered sugar. Serve with a ramekin of maple syrup.
Photo courtesy of California Milk Advisory Board