French Toast with Guava-Coconut-Orange-Walnut Stuffed Baguette

By Michelle

    I know, I know the blog's title is a mouth full. But, thankfully it is a delicious mouth full. Based upon Juliette's enthusiastic recommendation I made French Toast with leftover slices of the Blue Ribbon winning Guava Paste-Coconut-Orange Zest-Walnut Stuffed Baguette. After my first bite I exclaimed to my husband (which is usually the highest compliment I assign to my own food), "We could make money with this sh!%." (I meant dish, I'm sure). Put this food joy on a breakfast menu and that manna from heaven would sell out every day. The guava paste in the French toast is melty, ooey-gooey, deliciousness. Add fresh butter and maple syrup with a side of bacon and the morning will be pure bliss. When I wrote to Juliette to share my enthusiasm, she responded simply, "Would I lie to you?"

Guava-Coconut-Orange-Walnut Stuffed Baguette French Toast

   Juliette says she is surprised by how many people she meets that are not familiar with guavas. Our dad liked growing guava trees so we sisters were introduced to the fruit at a young age. Guavas are popular throughout South and Central America, Africa and Asia and are commonly associated with tropical environments. For this application we use prepared guava paste that can be purchased in specialty and gourmet markets and on-line.
   Butter burns easily so be careful when frying and be sure to wipe the skillet clean with paper towels between batches. I have successfully used ghee (clarified butter) to fry the toasts which eliminates the risk of burned butter.

 

Ingredients:

Guava-Coconut-Orange-Walnut Stuffed Baguette

Batter for about two slices of bread, scale as necessary:
1 large or jumbo egg
1/4 cup milk, preferably whole

1/4 tsp vanilla extract

1/8 tsp sea salt

For cooking:
ghee or unsalted butter for cooking, as needed

 

Garnishes:

room temperature butter

pure maple syrup

 

Accompaniments:

oven fried bacon

Linda's Caffè Lattes
 

Procedure:

1. Bring milk and eggs to room temperature. 
2. Slice the loaf of bread into 1-inch slices.
3. In a pie plate, break the eggs. With a fork whisk the eggs until emulsified and then gradually add milk while continuing to whisk. Add the vanilla and salt. Whisk again.
4. Only soak as many slices of bread that you can cook in your skillet in one batch. I typically let the slices of bread soak for about 3 minutes per side.
5. Heat skillet over medium heat and add a dab of ghee or butter. Once melted, swirl pan to distribute the fat evenly. Add the slices of bread and fry on each side until browned, turning once, about 3 minutes per side. While the bread is cooking, begin soaking the next batch of bread in the batter.
6. If needed, you can transfer cooked French Toast to a preheated cookie sheet in a warm 250°F oven until you are ready to serve. Arrange in one layer and keep uncovered so the French Toasts remains crisp.
7. Repeat until all the sliced bread is cooked.