whole wheat french toast with tropical fruit
👨🍳 Chefy Tip: Dip each slice and hold it above the bowl for 10 seconds before flipping — too fast and the second side never fully absorbs. Cook one side until you see deep browning at the edge, then flip and press gently with your spatula — if it resists it's not ready. Keep finished slices on a wire rack in a 200°F oven, not a plate.
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Ingredients
Shop ingredientsInstructions
Toast coconut flakes in a dry skillet 2-3 minutes until golden. Set aside. Whisk together eggs, milk, vanilla, cinnamon, cardamom, and salt in a shallow bowl.
Dip bread slices in custard 20 seconds per side. Cook in butter over medium heat 2-3 minutes per side until deep golden brown. Keep warm in a low oven.
Caramelize mango slices in the same skillet 2 minutes per side. Whisk lime juice, zest, and maple syrup for the drizzle. Stack French toast, top with mango and pineapple, scatter coconut flakes, and drizzle with lime-maple sauce.
Mango is one of the richest fruit sources of vitamin C and beta-carotene, both powerful antioxidants. Cooking mango briefly — as in caramelizing — concentrates its natural sugars while preserving most of its vitamin content, creating an intensely flavorful and nutrient-dense topping.