Most people know him from winning the title of Bravos Top Chef Master beating out the French and Italian with his authentic Mexican cuisine. His highly rated on-going Public Television Series, MexicoOne Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Ricks second book, Mexican Kitchen, won the Julia Childs IACP cookbook of the year award in 1996, and his fourth book, MexicoOne Plate at a Time won James Beard Best International Cookbook of the Year award in 2001.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. Frontera foods also created the quick-serve Frontera Frescos located in select Macys stores in Chicago and San Francisco.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. His cookbook with his now 21-year-old daughter, Lanie, titled Rick and Lanies Excellent Kitchen Adventures was nominated for a James Beard Award as well as Ricks latest book Mexican Everyday. Mexico One Plate at a Time is currently in its eighth season on PBS. Bayless opened his third restaurant: XOCOa quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. In 2012, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicagos OHare International Airport and in downtown Chicago at the Chase Building. Ricks latest book, Fiesta at Ricks(WW. Norton) spent many monthson the New York Times Best seller list.
Mango Stuffed French Toast
- In a very large (12-inch) nonstick skillet over medium-high heat, melt 4 tablespoons butter.
- Add the mango and sauté for approximately 10 minutes or until soft.
- Sprinkle in a 1/4 cup sugar and stir until the organic sugar has dissolved. Set aside to cool.
- In a small bowl, mix the softened cream cheese and the remaining 1/4 cup of organic sugar.
- Butter a 13 x 9 casserole dish with 1 tablespoon softened butter.
- Divide the cream cheese mixture equally between the slices of bread and spread, covering the entire surface.
- Place 6 of the slices in the bottom of the prepared dish with the tops of the bread facing out. You may need to squeeze the slices together to make them fit.
- Spoon the cooled mango slices and their syrup evenly over the bread.
- Press the remaining slices, cream cheese side down, on top of the mango layer.
- Whisk together the eggs, half and half, vanilla and cinnamon.
- Pour the mixture over the top of the stuffed French toast, making sure to cover all the bread with the egg mixture.
- Wrap tightly and refrigerate overnight.
- In the morning, remove the baking dish from the refrigerator and let stand at room temperature for 20 minutes while you preheat the oven to 350°F.
- Bake for approximately 45 minutes or until lightly browned and warmed through.
- Sprinkle the top with organic powdered sugar and serve with warm blue agave syrup or organic pancake syrup.
- 4 tbsp unsalted butter plus 1 tbsp softened butter for casserole dish
- 3 mangos (approximately 2 1/2 lbs) peeled and diced into 1/2-inch pieces
- 1/2 cup Wholesome Organic Sugar (divided use)
- 12 oz cream cheese (softened)
- 12 slices egg bread (challah) sandwich loaf
- 6 large cage-free organic eggs
- 1 1/2 cups half & half
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- Wholesome Organic Powdered Sugar for garnish
- Wholesome Organic Agave Syrup or Wholesome Organic Pancake Syrup