CHALLAH FRENCH TOAST STUFFED WITH
MANGO AND GINGER MAPLE SYRUP
may start the syrup the night before you need it, and prepare the
French toast, up to the point of frying, the night before as well.
Ginger Maple Syrup
- 1 cup pure maple syrup
- 1 tablespoon peeled and finely
chopped fresh ginger
- 1 medium-large ripe, fragrant
- 1/8 teaspoon nutmeg, preferable
- 4 large eggs
- ½ cup heavy cream, half-and-half,
or whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- ¼ teaspoon salt
- 8 slices day-old-challah, cut
about ½ inch thick
- About 4-8 tablespoons (2-4 ounces)
cream cheese, softened
- Unsalted butter, for frying
- Make the syrup. Combine maple
syrup and ginger in a glass jar and cover tightly. Let stand at
least 1 hour or as long as overnight at room temperature. Strain
- Prepare the French toast. Working
over a bowl to catch the juices, peel the mango, then cut it
into small cubes. Appearance doesn't matter here - the mango
will be hidden inside the challah. Stir the nutmeg into the
mango, and let the flavor meld for a few minutes.
- Beat together the eggs, cream,
half-and-half, or milk, vanilla, maple syrup, and salt in a
shallow bowl until smooth.
- Spread a slice of challah with
about 1 tablespoon of cream cheese (if your challah slice is
very large, you may need more cream cheese). Top with
one-quarter of the cubed mango, then cover with a second slice
of challah. Gently pat the challah sandwich together so it is
neat and compact. Repeat with remaining challah, cream cheese,
- Place the stuffed challahs in a
baking dish just large enough to accommodate them in one layer
(glass 13 x 9-inch baking dish). Pour the egg mixture over them
evenly and let soak for about 10 minutes. Using a spatula,
carefully turn them and allow the other side to absorb the egg
mixture for 10 minutes; at this point, you can either cover the
pan with foil and refrigerate until the following morning or
make them right away.
- Preheat the oven to 400 degrees F.
- In a 10 to 12-inch heavy skillet,
fry the stuffed challahs (two at a time, so you don't crowd the
pan) in sizzling butter until golden brown on both sides.
Transfer to a baking sheet and bake for 12-15 minutes, or until
the mango is hot and bubbling.
- Serve the French toast with the
syrup - even better when the syrup is warmed.
Note: Fresh blueberries make a
marvelous substitute for the mango.