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2 In The Kitchen: Guava Stuffed French Toast

(credit: CBS 2)

(credit: CBS 2)

NEW YORK (CBSNewYork) – Omar Giner – who won a Throw Down with Bobby Flay challenge – stopped by the CBS 2 studios with a recipe for a guava stuffed French toast.

For more information about Chef Giner’s La Isla Restaurant, click here.

Click here for a printable version of this recipe (.pdf) 

Omar Giner’s Stuffed French Toast

Equipment

  • Standard Mixer 5 Quart (Kitchen Aid)
  • Pastry Bag
  • Rubber Scraper
  • 6 or 7 inch Paring Knife
  • Can Opener
  • Strainer
  • Shaker
  • 10 inch Nonstick Sauté Pan
  • Oven
  • Wire Whisk
  • Stainless Steel Bowl
  • Size Sheet Pan or Shallow Baking Dish

Complete List of Ingredients

  • Pullman style loaf, 4 slices (refrigerated)
  • 5 oz. diced strawberries
  • 3 oz guava shells (preferably LaFe)
  • 1 tablespoon guava marmalade plus additional for drizzling (preferably LaFe)
  • 4 ounce cream cheese
  • 2 tablespoon soft unsalted butter
  • 1 tablespoon butter plus additional for sautéing
  • Powdered sugar for dusting
  • 6 extra large eggs
  • 1 tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoon of sugar
  • 1 teaspoon vanilla
  • 4 oz. of whole milk
  • 4 oz. evaporated milk
  • 10 oz. cornflakes
  • 6 oz. sliced almonds

Filling

  • 5 ounces diced strawberries
  • 3 ounces drained & diced guava shells
  • 1 tablespoon guava marmalade
  • 4 ounce cream cheese
  • 2 tablespoon soft unsalted butter
  • 1 tablespoon butter plus additional for sautéing
  • First cream the butter, cream cheese and sugar together till sugar is dissolved.
  • Add marmalade and mix till incorporated, then fold in strawberries and guava shells using the rubber scraper .
  • Place mixture in pastry bag and gently pipe mixture into the bread slices
  • Refrigerate with the incision side up for 20 min
  • Ready for the egg batter.

Egg Batter

  • 6 XL eggs
  • 1 tablespoon cinnamon
  • teaspoon fresh grated nutmeg
  • 2 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 ounces whole milk
  • 4 ounces evaporated milk
  • In a bowl mix all ingredients well

Breading

In a bowl crush cornflakes and almonds together

Recipe

Take 4 thick slices of refrigerated Pullman style loaf and make an incision (pocket) on crust side to about through the bread. The incision will allow you to stuff the pocket.

Leave slices w/ incision covered at room temperature before stuffing.

Stuff the room temperature slices w/ the filling, gently

Refrigerate the stuffed slices w/ pocket opening facing up for 20-30 minutes

In a sheet pan or shallow baking dish place your cornflakes and almond mixture

Dip the slices in freshly whisked egg batter and then into the cornflake and almond mixture.

Finally set your pan on med hi heat add 3 to 4 tablespoon butter to the pan let melt.

Add slices to the pan brown on one side and flip and finish in 375 degree oven for about 8 minutes

Serve with guava drizzle and a dusting of powdered sugar.