Peachy Mango Madness Stuffed French Toast Bake

Peachy Mango Madness Stuffed French Toast Bake

Featuring

This make ahead friendly brunch bake layers soft custardy bread with creamy cheese and ribbons of Peachy Mango Madness. The jam is swirled inside the casserole for pockets of fruit and thinned with a little juice to create a shiny warm sauce for drizzling over each slice.

Ingredients

French Toast Base

• 1 loaf brioche or challah (about 14 to 16 ounces), cut into 1 inch cubes
• 6 large eggs
• 2 cups whole milk or half and half
• 1/3 cup Peachy Mango Madness
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Peachy Mango Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/3 cup Peachy Mango Madness
• 2 tablespoons powdered sugar
• 1 teaspoon lemon juice

Peachy Mango Warm Sauce

• 1/2 cup Peachy Mango Madness
• 2 tablespoons orange juice or water
• 1 teaspoon lemon juice

To Serve

• Fresh peach or mango slices
• Maple syrup, optional
• Powdered sugar for dusting

Instructions

1. Prepare the baking dish
   1. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
   2. Add half of the bread cubes to the dish and spread in an even layer.
2. Make the Peachy Mango cream cheese filling
   1. In a medium bowl beat softened cream cheese with an electric mixer until smooth.
   2. Add 1/3 cup Peachy Mango Madness, powdered sugar, and lemon juice.
   3. Beat until creamy and spreadable.
   4. Dollop the cream cheese mixture over the bread in the dish, then gently spread it into a rough layer, leaving some gaps so the custard can soak through.
   5. Top with the remaining bread cubes in an even layer.
3. Make the custard
   1. In a large bowl whisk together eggs, milk or half and half, 1/3 cup Peachy Mango Madness, sugar, vanilla, cinnamon, and salt until well combined and smooth.
   2. Slowly pour the custard evenly over the bread and cream cheese layers, pressing down gently with the back of a spoon so all the bread is moistened.
4. Soak
   1. Cover the dish tightly with plastic wrap or foil.
   2. Refrigerate for at least 2 hours and up to overnight so the bread absorbs the custard.
5. Bake the French toast
   1. When ready to bake, preheat the oven to 350°F.
   2. Remove the casserole from the refrigerator and let sit at room temperature for 20 minutes while the oven heats.
   3. Uncover the dish and bake for 40 to 50 minutes, until the top is puffed and golden and the center looks set but still a little soft. A knife inserted in the center should come out mostly clean.
   4. If the top is browning too quickly, tent lightly with foil for the last 10 minutes.
6. Make the warm Peachy Mango sauce
   1. While the French toast bakes, combine 1/2 cup Peachy Mango Madness and orange juice or water in a small saucepan.
   2. Warm over low heat, stirring, until the mixture loosens and becomes a pourable sauce, about 2 to 3 minutes.
   3. Remove from heat and stir in the lemon juice. Keep warm over very low heat if needed.
7. Serve
   1. Let the baked French toast rest for 10 minutes after removing from the oven so it can set for clean slices.
   2. Cut into squares and transfer to plates.
   3. Spoon warm Peachy Mango sauce over each serving.
   4. Top with fresh peach or mango slices and a light dusting of powdered sugar. Add a little maple syrup if you like extra sweetness.
   5. Set the jar of Peachy Mango Madness on the table so guests can add an extra spoonful of jam on top.

Tips

• Day old bread works best because it soaks up the custard without becoming mushy.
• For more texture, sprinkle 1/4 cup chopped pecans over the top before baking.
• Leftovers reheat well in the oven at 325°F or in the microwave. Add a little extra Peachy Mango Madness on top to refresh the fruity flavor.