Japanese Souffle French Toast with Mangos and Fresh Cream

Menu PartEntree
Cuisine TypeAsian
Japanese Souffle French Toast with Mangos and Fresh Cream

A real culinary mashup that's made in brunch heaven, this cool take on French toast with a tropical feel is real showstopper. Recipe developed by Misako Ohba, Bincho Taco, San Diego, CA


For the cream:

1 cup heavy cream

1/4 cup mascarpone cheese

sugar, to taste

honey, to taste

For the French toast:

15 eggs

1 quart milk

15 Tbsps. sugar

1 tsp. vanilla extract

ground cinnamon, to taste

12 pieces thick-cut Japanese milk bread

butter, as needed

For the garnish:

diced champagne mangos, as needed

powdered sugar, as needed

maple syrup, as needed


1. To make cream, place cream and marscapone in bowl over ice water; whip to desired consistency. Gently stir in sugar and honey to taste. Put mixture in piping bag and chill until ready to use.

2. For French toast, whisk together eggs, milk, sugar, vanilla and cinnamon.

3. Per order, soak one slice bread in egg mixture until completely saturated. Melt butter on griddle over medium low heat. Cook until golden brown, flipping to cook both sides. Cut into 4 squares and plate. Garnish with piped Fresh Cream, diced mangos and dust with powdered sugar.  Serve with a ramekin of maple syrup.

Photo courtesy of California Milk Advisory Board

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