French Toast with Mangos

Separate the egg whites from yolks into two bowls. Whisk the egg yolks with vanilla extract until pale and slightly thickened.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture until just combined.

Spread the soft bread crumbs on a shallow plate. Dip each slice of French bread into the egg mixture, coating both sides evenly, then dredge in the bread crumbs to coat completely.

Heat 3 tbsp of butter in a large skillet over medium heat. Working in batches, cook the coated bread slices for 2–3 minutes per side until golden brown and crispy.

Combine the sour cream, cream, brown sugar, and cinnamon in a small bowl, stirring until the sugar dissolves and the mixture is smooth.

Fold the chopped mango into the sour cream mixture gently to preserve the fruit's texture.

Arrange the warm French toast on serving plates. Top generously with the mango-cream mixture and serve immediately.