Multi-Grain French Toast with Mango Maple Syrup (07.17.13)

Posted at 11:47 AM, Jul 17, 2013
and last updated 2013-07-17 13:47:19-04

by Jennifer Burns, Jamba Juice

  • 1 tablespoon butter
  • 2 cups mango chunks
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • French toast:
  • 2 tablespoons granulated sugar Click to see savings
  • 1 teaspoon ground cinnamon
  • 1 cup 2% reduced-fat milk  Click to see savings
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 large eggs, lightly beaten Click to see savings
  • 12 slices multi-grain bread
  • 4 teaspoons butter
  • 1/2 cup slivered almonds
  • Powdered sugar (optional)

Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.

To prepare syrup, heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter in pan. Add mango to pan; sauté 4-5 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.

To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with slivered almonds and powdered sugar, if desired.