Orange Mango French Toast with Honey Roasted Strawberry Compote

Orange Mango French Toast with Honey Roasted Strawberry Compote

This recipe has been replicated from Couscous Consciousness Recipes



For the compote:

1x punnet strawberries
2-3 tablespoons runny clover honey
Small bunch fresh thyme leaves
Balsamic vinegar
Freshly ground black pepper

    For the french toast:

    4x slices day old bread, 1.5cm (1/2 inch) thick (brioche would be perfect if you can get it)
    2-3 tablespoons mascarpone
    Approx 1 tablespoon fresh-as freeze dried mango
    Powder (or substitute finely diced fresh mango)
    2x large, free-range eggs
    1x orange, juice & zest
    1-2 tablespoons butter for frying



      Begin by preparing the compote. Preheat your oven to 180 degrees c (350 degrees f).
      Meanwhile, clean and hull strawberries.
      Cut in half, or into quarters if very large, and put all the strawberries in a single layer in a close-fitting oven dish.
      Drizzle liberally with 2-3 tablespoons of runny honey.
      Sprinkle over thyme leaves - thyme flowers would be fine too if you happen to have them.
      Drizzle with just a little balsamic vinegar (about 1 tablespoon), and top with a generous grind of black pepper.
      Put into the preheated oven and bake until the strawberries have softened but are still holding their shape, and juices have started to run and become syrupy.
      Remove from oven.
      While strawberries are baking, prepare the french toast.
      In a small bowl, mix together mascarpone and freeze dried mango powder - use more or less to get the level of mango flavour that suits you.
      Spread two slices of the bread liberally with the mascarpone/mango mixture, and top with the other two slices.
      In a wide shallow dish, lightly beat the eggs with the zest and juice of the orange. 
      Place sandwiches into the egg mixture, and allow to soak for a couple of minutes before turning over to soak on the other side.
      Heat butter in a skillet over medium heat until melted and starting to sizzle, then add egg-soaked sandwiches to the pan.
      Cooked until richly golden brown on one side, then flip over and cook the other side.
      Once golden brown on both sides, remove to a serving platter and liberally spoon over the warm strawberry compote.
      Serve with some greek style yoghurt and some extra runny honey for drizzling over the top if desired.
      You could also top with a few chopped pistachios if you like.