| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons soft unsalted butter, plus additional for sauteing
- 4 ounces cream cheese, room temperature
- 1 1/2 tablespoons guava marmalade, plus additional for drizzling (recommended: LaFe)
- 5 ounces diced strawberries
- 3 ounces guava shells (recommended: LaFe)
- 4 thick slices Pullman-style bread, refrigerated
- Powdered sugar, for dusting
- 6 extra-large eggs
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 ounces whole milk
- 4 ounces evaporated milk
- 10 ounces corn cereal (recommended: Cornflakes)
- 6 ounces sliced almonds
Instructions
- In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined. Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper. Transfer the mixture to a pastry bag fitted with a large tip.
- Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through. The incision will allow you to stuff the pocket. Leave the slices with the incision, covered, at room temperature before stuffing. Gently stuff the room temperature slices with the filling. Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
- Preheat oven to 375 degrees F.
- Egg batter:
- Add all the ingredients to a medium shallow bowl and mix well.
- French Toast:
- Add the corn cereal and almonds to a sheet pan and crush together. Dip the bread slices in the egg batter and then into the cereal mixture.
- Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter. When the butter has melted add the stuffed bread slices and brown on 1 side, then flip and put the skillet in oven for 8 minutes. Remove the skillet from the oven and transfer the toast to a serving platter. Drizzle with guava marmalade and a dusting of powdered sugar before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1004 |
| Total Fat | 51 g |
| Saturated Fat | 16 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 13 g |
| Sugar | 36 g |
| Protein | 33 g |
| Cholesterol | 370 mg |
| Sodium | 958 mg |
Reviews
Excellent French toast! I used blackberry jam and diced mixed berries for the filling. Will definitely make again everyone loved it!
This recipe is amazing, When I made it, I didn’t use the strawberries, though, because I didn’t have any. Fortunately for me, I live in Puerto Rico and can easily find all types of guava here and always have some in stock. You can make this recipe with just the guava paste if that’s the only one you can find!! Just thin it down with some water in a saucepan and then let it cool down before you mix it in with the cream cheese. It works perfectly!!!!!
This french toast is fabulous! The almond/cornflake coating just makes this french toast go from great to outstanding! I substituted strawberry jam (like other reviewers) and omitted the guava paste. It was still delightful! This recipe is not something I’d make every morning, took a little time to prepare, but will save for special occasions or a big breakfast weekend. I’m going to stick with the same recipe but may try other fillings — like chocolate chips or nuttela hazelnut spread. You gotta try this recipe!
OMG! Delicious!!! I substituted strawberry jam, because I couldn’t find guava paste. And I pulsed the cornflakes and almonds in a food processor for perfect crust. This recipe is a keeper. Now Bobby: Your blackberry sauce was to die for!!! I made it and served it on the side, with plain french toast. However: WHERE ARE THE BELGAIN & LIEGE WAFFLE RECIPES from the Belgian Waffle Throwdown this week??? Everyone loves these throwdowns and BOTH recipes are often winners, as far as most of us are concerned. Neither of the waffle recipes are printed. Thanks!
Awesome! Yes, ingredients are hard to find, I searched a lot of local ethnic grocery stores, but could only find guava paste and a guava jelly. I did order online through a eBay store and then found a Cuban grocery store in Chicago. Did also read, you can heat/cook guava paste and add water, which will make you a marmalade.
In the video of this recipe – he does not put sugar in the egg batter, rather in the filling also, he adds a pinch of salt to the egg batter. This is slightly different than in the written recipe. Also – he makes a cinnamon paste before making the rest of the egg batter by adding a bit of water to the cinnamon first, then the rest of the ingredients.
Worth the effort!
So I made this for my mom’s birthday breakfast and it was a hit! I doubled the recipe which seemed to make too much batter and cornflake crust. I made the filling the night before and it was so tasty! I used probably closer to 1/2 cup guava paste and then cut up some canned whole guavas. I really liked the crunch from the crust. Also, I used challa bread but it was sliced too thinly so I didn’t get to fill them like on the show so instead I just stacked two pieces together, still delicious. Definitely recommend this for a different and yummy breakfast.
I am guava crazy person and when I watched the show, I must do the recipe for breakfast. It was worth! I used homemade guava paste from Brazil. I believe this item is the hardest to find but Latino stores generally have them, so far the best guava paste I have tasted like homemade one is Predilecta from Brazil.
I usually fix this recipe on Sunday but I prepare the filling the day before.
I usually fix this recipe on Sunday but I prepare the filling the day before.
Two things about this toast. The ingredients are hard to find anywhere but online and it’s a lot of work to fix it.
However, it is totally worth the effort. My wife loves stuffed French toast and she said this was the best she ever ate.
I couldn’t find the guava like some of you guys, so I used what I had: strawberry jam. It still tasted amazing and my family all enjoyed it. Made it for Fathers Day breakfast and my Dad absolutely loved it!
I loved watching this episode of Throwdown… Bobby Flay, you are so awesome and thank you to Islas owner for sharing this wonderful recipe.
I used strawberries as my market didn’t have guava, but the almond cereal coating gave a marvelous texture. I crushed it in the blender for a fine crumb. I will use this method from here on out on any french toast I make- maybe I’ll experiment with different cereals and nuts…….. Try It, you’ll like it! Family raved over it 🙂