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Mango Chutney Goat Cheese Brioche French Toasts

Mango Chutney and Goat Cheese Brioche French Toast

  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8-10 servings 1x
  • Category: Savory

Description

Bring the French toast to the next level with this version using pillowy brioche slices topped with fresh goat cheese and a sweet and sour mango chutney.


Scale

Ingredients

For the Mango Chutney:

  • 3 large mangoes, diced*
  • ¼ cup (60 ml) apple cider vinegar
  • ½ cup (100g) sugar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon chili flakes
  • ¼ teaspoon cayenne pepper
  • 68 black peppercorns
  • 2 teaspoons whole nigella seeds
  • ½ teaspoon salt
  • 1 teaspoon garlic, minced
  • 2 teaspoons ginger, freshly grated

For the brioche French Toasts:

  • 4 large eggs
  • ¾ cup (180 ml) milk
  • 1 Tablespoon unsalted butter, melted
  • 8 thick slices brioche slices ( inch / 3 cm thick), cut diagonally
  • 1 Tablespoon butter or non stick cooking spray for greasing the pan/griddle
  • Salt and pepper, to taste

Other ingredients:

  • 8 ounces (230g) fresh goat cheese
  • Freshly ground black pepper
  • Mint leaves (optional)

Instructions

For the Mango Chutney:

  1. In a deep sauce pan, add vinegar, sugar, spices (cloves, cinnamon, cardamom), chili flakes, cayenne pepper, peppercorns, nigella seeds and salt. Heat the mixture for 5 minutes on medium heat, until sugar starts to dissolve and thickens.
  2. Add diced mango, ginger and garlic, and cook on medium heat for about 15-20 minutes until vinegar has mostly evaporated and mangoes are soft. Stir from time to time, to make sure the chutney does not stick to the bottom of the pan.
  3. Remove chutney from heat and let cool completely to room temperature before refrigerating.*

For the brioche French Toasts:

  1. Preheat a griddle or a large skillet over medium-low eat.
  2. In a small shallow dish, whisk together the eggs, milk, melted butter, salt and pepper until well combined.
  3. Grease the griddle or frying pan with some butter. Place brioche slices into batter to coat one side. Flip over and repeat with the other side.
  4. Place on the heated griddle/frying pan and fry for about 1-2 minutes, until golden brown. Flip and fry the second slice until golden. Repeat with the remaining slices of bread, adding butter or cooking spray to the griddle/skillet if needed.

For serving:

  1. Serve 2 or 3 French toast slices onto each plate.
  2. Top with fresh goat cheese, mango chutney, and add freshly ground black pepper on top. Decorate with fresh mint leaves (optional) and serve straight away.

Notes

* Mango chutney tastes best after 2-3 days in the refrigerator, but overnight is fine if you run out of time.