I’ve always loved any kind of French toast, but my all-time favorite has to be the kind stuffed with sweet, fluffy cream and topped with mango and pecan syrup. You can find the recipe I love in my Cookbook for Jane (alongside like 182 other favorites)! You can also find it……….. right here! YAY!
My family’s love for this dish was born back in Cabo San Lucas in 1998… *cue flashback*
My brother Spencer and me
It was an unforgettable trip. We 4-wheeled in sand dunes, visited the famous Arch of Cabo, drank Pina Coladas by the pool, and played tennis together every morning. But even with all of that, going to this hole-in-the-wall joint for Sunday brunch was one of my favorite things about the trip. There, we had one of the most unforgettable meals I’ve ever had.
We’ve been able to relive that memory time and time again by recreating this delectable dish. It’s the perfect blend of sweet mango, nutty pecans, creamy cheese and sugary, smooth syrup that will have your taste buds thanking you…for years.
I’m so excited! Let’s get started!
CABO CREAM CHEESE STUFFED FRENCH TOAST with MANGO PECAN SYRUP
First, the ingredients:
1 Loaf Texas Toast
1 c. Milk
2 t. Vanilla
2 T. Sugar
Pinch of salt
1 pkg. Cream cheese (8oz), softened
1/4 c. Milk
1/2 c. Sugar
1/2 c. Butter
1 c. Brown sugar
3 T. Karo syrup
1/2 c. Maple syrup
1 Mango (cut into small cubes)
1/2 c. Pecans (roughly chopped
These don’t take too much preparation, but be sure you give the cream cheese enough time to soften!
Once you’re ready to go, you’ll start with the filling:
Whip the cream cheese, 1/4 c. milk, and 1/4 c. sugar together until it’s smooth.
Super easy and super yummy. Definitely lick the beaters to make sure it tastes just right… And double check to be sure.
Next: the bread.
Cut each slice of bread in half (as though you’re doubling the number of slices in the loaf), but not quite all the way through. Spread cream cheese filling between each slice and close.
The extra parts are all done now! We’ll proceed with the normal French toast-making process, knowing all the while that there’s extra creamy goodness waiting for us at the finish line.
Mix eggs, milk, vanilla, and salt together. Dip the bread into the mixture and cook on preheated skillet, using nonstick spray or butter between each batch.\
Finally, the syrup:
Bring butter, brown sugar, maple syrup, and Karo syrup to a boil. Add mango and pecans, then cook for an additional minute on low. Serve warm.
That’s the whole thing! The Mango Pecan Syrup really is the perfect finish for this nostalgic beachfront breakfast.
I love spending mornings with my favorite people; this Cabo French toast makes it easy to take our time and enjoy each other’s company. Family is number one.