This guava and cheese stuffed french toast combines Cuban pastelitos and American brunch in a delicious and indulgent dish. What's better than regular french toast? Cream cheese stuffed french toast with guava marmalade The sweet and tartness of the guava combined with the creaminess of the cream cheese nestled in a warm pocket of toasted french toast.
Why you'll love it
- Cuban pastelitos meet traditional french toast. It's a delicious fusion of cuisines.
- Perfect for breakfast, brunch, Mother's Day or even Easter.
- Easily customized
- Ready in less than 30 minutes
- Delicious and indulgent breakfast dish
Ingredients for this chream major cheese goals right here stuffed french toast
- Evaporated milk
- Eggs
- Vanilla extract
- Cinnamon
- Sugar
- salt
- Challah bread
- Cream cheese
- Guava marmelade
- Powdered sugar
Instructions to make this guava and cheese french toast
- Arrange a rack in the middle of the oven and heat to 300°F.
- Fit a wire rack inside a rimmed baking sheet.
- Slice your challah loaf into 1.5 - 2 inch slices.
- The in the middle of each 2 inch slice of bread carefully slice a pocket. Be sure not to slice the bread all the way through. You want to leave about a half inch around the edge.
- In a small bowl combine the powdered sugar and cream cheese.
- Inside the pocket of each challah bread slice place about 2 tablespoons of cream cheese and 1-2 tablespoons of guava.
- Once you're done filling the pocket gently press the bread to slightly seal the pocket.
- Once you're done filling all of your bread slices, prepare your custard. In a medium sized bowl combine to evaporated milk, sugar, salt, vanilla extract, eggs and cinnamon. Whisk until well combined.
- Begin soaking your challah slices. Completely submerge the slices in the custard until drenched but not falling apart, 1 minute per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.
- Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2 soaked challahs slices. Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.
- Once cooked and ready to serve, garnish with powdered sugar and an extra drizzle of guava marmelade
Substitutions / variations
- I used Challah for this recipe, but you can also use brioche.
- If you don't have heavy cream, you can use whole milk.
- Don't have guava marmalade ? Opt for strawberry jam, raspberry jam or even blackberry jam.
- If you're looking for a dairy-free option, use coconut evaporated milk or your choice of non-dairy milk. Swap the cream cheese with a non dairy cream cheese of choice.
Storage for this guava french toast
Leftovers can be refrigerated in an airtight container for up to 4 days.
This dish doesn't stand up well to freezing.
Tips for making this stuffed french toast
- Be sure that your challah is completely dried out before making.
- Make sure your skillet is set to medium low heat to make sure you don't burn your french toast.
- Place your cream cheese and guava in pastry piping bags to make it easier to fill the bread pockets.
Check out these other breakfast recipes
Guava and Cheese Stuffed French Toast
Cuban pastelitos meet traditional french toast. It's a delicious fusion of cuisines.
Servings: 6
Calories: 210kcal
Ingredients
- ⅔ cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 loaf of Challah bread
- 8 oz cream cheese
- ⅓ cup powdered sugar plus more for garnish
- 1 cup guava marmelade plus more for garnish
Instructions
- Fit a wire rack inside a rimmed baking sheet.
- Slice your challah loaf into 1.5 - 2 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes.
- The in the middle of each 2 inch slice of bread carefully slice a pocket. Be sure not to slice the bread all the way through. You want to leave about a half inch around the edge.
- In a small bowl combine the powdered sugar and cream cheese.
- Inside the pocket of each challah bread slice place about 2 tablespoons of cream cheese and 1-2 tablespoons of guava. Once you're done filling the pocket gently press the bread to slightly seal the pocket.
- Once you're done filling all of your bread slices, prepare your custard. In a medium sized bowl combine to evaporated milk, sugar, salt, vanilla extract, eggs and cinnamon. Whisk until well combined.
- Begin soaking your challah slices. Completely submerge the slices in the custard until drenched but not falling apart, 1 minute per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.
- Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2 soaked challahs slices. Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.
- Once cooked and ready to serve, garnish with powdered sugar and an extra drizzle of guava marmalade.
Notes
Substitutions / Variations
- you don't have heavy cream, you can use whole milk.
- Don't have guava marmalade ? Opt for strawberry jam, raspberry jam or even blackberry jam.
- If looking for a dairy-free option, use coconut evaporated milk or your choice of non-dairy milk.
- Swap the cream cheese with a non dairy cream cheese of choice.
Storage for this guava french toast
Leftovers can be refrigerated in an airtight container for up to 4 days. This dish doesn't stand up well to freezing.Tips for making this stuffed french toast
- Be sure that your challah is completely dried out before making.
- Make sure your skillet is set to medium low heat to make sure you don't burn your french toast.
- Place your cream cheese and guava in pastry piping bags to make it easier to fill the bread pockets.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 170mg | Potassium: 158mg | Fiber: 0.05g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.4mg
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