4 Tbsps. butter for frying French toast
4 large slices of whole wheat bread, or 3 whole croissants sliced into halves lengthwise

4 eggs
1 C whipping cream
1/4 tsp. vanilla
1/8 tsp. cinnamon powder
1/8 cup sugar
1 bottle of The Blue Kitchen’s Mango Jubilee
2 whole fresh mangoes, seeded & cubed
Juice of 1 Calamansi
1/3 C sugar
1 Tbsp. butter
1/4 tsp. vanilla

Beat eggs and mix into whipping cream. Add vanilla, cinnamon powder, and sugar. Mix in about 1/4 c of Mango Jubilee.
Melt butter in a nonstick skillet.
Soak slices of bread in batter. When they are nice and soggy, fry the bread slices in skillet till golden on both sides.
Heat remaining Mango Jubilee, juice of 1 calamansi, 1 Tbsp. butter, 1/3 c sugar, and 1/4 tsp vanilla until just syrupy.
Arrange French toast on platter. Serve with cubed fresh mangoes and pour over Mango Jubilee syrup.
Best eaten with sidings of country sausage or bacon.