This is the breakfast you serve in bed, with music on, and a stream of sunlight flickering through – the lusciousness of the mangoes, the whiff of cardamom and nutmeg and the pretence of labourious cooking is THE trick up your sleeve for the morning after.
I served this with some leftover chocolate cardamom frosting from the Kashmiri Kahwa Cake, which really complemented the French toast. But you can also use maple syrup, honey, raspberry or chocolate sauce… whatever is it that takes your fancy!
In terms of simplicity, it is almost shameful at how simple this is. It is basically a sandwich, soaked in batter and fried within minutes in lovely butter. I use chopped up mangoes, but you can use leftover mango ras, whisked with a bit of cardamom powder; this may seem a bit impossible, but if you use good bread, much of it will soak in leaving with an even better burst of flavour. For this French toast I used a quinoa sourdough bread from Le Artisan Boulangerie that worked beautifully.
I would call this French toast as a strictly adults-only as most kids may not enjoy the hints of cardamom. This dish is a sort of decadent and sinful one that will leave you with dribbles of mango down your mouth!
- Stir the mango and cardamom powder together.
- Place the filling between two slices of bread and sandwich.
- In a separate bowl, whisk the egg with milk, powdered sugar and nutmeg.
- Soak the sandwich into this batter.
- Take a small skillet and place on medium heat.
- Melt the butter and swirl the pan, ensuring it is coated evenly.
- Place the soaked sandwich on the pan and cook on both sides.
- Serve with whipped cream, maple syrup, honey or chocolate cardamom frosting.