In a large non-stick skillet over medium-high heat, melt 4 tablespoons butter.
Add 1 ½ cups diced mango and sauté for about 8-10 minutes, until softened.
Sprinkle in the brown sugar and stir until it dissolves and coats the mango, forming a caramelized glaze.
Reserve ½ cup of the caramelized mango for topping and let the remaining mango cool slightly.
In a medium bowl, mix the softened cream cheese with the powdered sugar until smooth.
Fold in the cooled caramelized mango (excluding the reserved topping) until evenly incorporated
Spread the mango cream cheese mixture evenly on one side of all four bread slices.
Stack two slices of bread on top of each other, cream cheese side up, and top with the remaining slices, cream cheese side down, to form double-layered sandwiches.
In a medium bowl, whisk together the eggs, half-and-half (or milk), vanilla extract, and cinnamon.
Heat 1 tablespoon butter in a non-stick skillet over medium heat.
Carefully dip each layered sandwich into the custard mixture, ensuring all sides are coated.
Fry each sandwich until golden brown, about 3-4 minutes per side, flipping gently to keep the layers intact.
Top the stuffed French toast with the reserved caramelized mango.
Dust with powdered sugar and serve warm with maple syrup if desired.
Ingredients
Directions
In a large non-stick skillet over medium-high heat, melt 4 tablespoons butter.
Add 1 ½ cups diced mango and sauté for about 8-10 minutes, until softened.
Sprinkle in the brown sugar and stir until it dissolves and coats the mango, forming a caramelized glaze.
Reserve ½ cup of the caramelized mango for topping and let the remaining mango cool slightly.
In a medium bowl, mix the softened cream cheese with the powdered sugar until smooth.
Fold in the cooled caramelized mango (excluding the reserved topping) until evenly incorporated
Spread the mango cream cheese mixture evenly on one side of all four bread slices.
Stack two slices of bread on top of each other, cream cheese side up, and top with the remaining slices, cream cheese side down, to form double-layered sandwiches.
In a medium bowl, whisk together the eggs, half-and-half (or milk), vanilla extract, and cinnamon.
Heat 1 tablespoon butter in a non-stick skillet over medium heat.
Carefully dip each layered sandwich into the custard mixture, ensuring all sides are coated.
Fry each sandwich until golden brown, about 3-4 minutes per side, flipping gently to keep the layers intact.
Top the stuffed French toast with the reserved caramelized mango.
Dust with powdered sugar and serve warm with maple syrup if desired.