Ensaymada French Toast with Mango

Instructions

1. 1Slice the 4 pieces of ensaymada in half horizontally, creating 8 halves.
2. 2In a medium bowl, whisk together the 3 large eggs, 1/2 cup milk, and 1/2 tsp vanilla extract until well combined.
3. 3Dip each of the 8 ensaymada halves into the egg mixture, turning to coat both sides thoroughly. Let any excess mixture drip off.
4. 4Melt the 2 tbsp butter in a 30.48 cm non-stick skillet over medium heat, about 175°C. The butter should be shimmering but not browned.
5. 5Carefully place the coated ensaymada halves into the hot skillet. Cook for 3-4 minutes per side, or until the ensaymada is golden brown and puffed, and the egg mixture is cooked through.
6. 6Remove the cooked ensaymada from the skillet and arrange on a serving plate.
7. 7Top the ensaymada with the sliced 1 medium mango and dust with the 2 tbsp powdered sugar before serving immediately.

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