• 8 slices of Cripps sourdough bread
  • 2 cups of milk
  • 4 large eggs, beaten
  • 2 tsp vanilla
  • 1 Tbsp cinnamon
  • 60 grams butter


  • 125 grams smooth ricotta
  • 125 grams mascarpone
  • 1 Tbsp caster sugar
  • 1 tsp vanilla paste


  • 2 large mangoes, select firm fruit
  • 1 Tbsp olive oil
  • 1 lime


What happens if you take thick slices of Cripps 18-hour Sourdough, soak them in rich, cinnamon spiked batter and cook them until crispy on the outside and fluffy on the inside? They taste pretty awesome. But what happens if you then top the French toast with lush ricotta cream and juicy grilled mangoes? Well, you create magic.


  1. Take the mangoes and very carefully cut a large cheek from each side of the seed.
  2. Do not peel, as this will help the grilled mango keep its shape.
  3. Cut each cheek in half to create two wedges.
  4. Lightly score the cut surfaces and brush with olive oil.
  5. Sit aside while you make the French Toast.
  6. In a large bowl, beat eggs and mix in milk, vanilla extract and cinnamon. 
  7. Beat until well-combined.
  8. Heat your bbq flat plate, or place a non-stick skillet over medium heat and melt 2 tablespoons of butter.
  9. Dredge slices of bread in batter, making sure that both sides are well coated. 
  10. You want the mixture to absorb into the sourdough but not saturate it.
  11. Place battered bread slices in the skillet and cook until golden brown, usually 2-3 minutes. 
  12. Flip the sourdough over and then cook the other side until golden brown.
  13. Place the vanilla cream ingredients together and whisk until thickened.
  14. Heat a BBQ grill or grill plate to medium-high and brush with oil.
  15. Arrange the mangos on the hot grill, flesh side down. Grill until charred on both sides, 1-2 minutes. 
  16. Remove from the heat and immediately squeeze the lime on top. 
  17. Plate your French Toast and top each serving with a generous dollop of mascarpone cream, two mango wedges and a sprinkle of finely sliced mint.

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