La Isla's Stuffed French Toast

Name: La Isla's Stuffed French Toast
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 170 grams sliced almonds; 4 slices thick slices Pullman-style bread, refrigerated; 283 grams corn cereal (recommended: Cornflakes); 113 grams cream cheese, room temperature; 6 extra larges eggs; 113 grams evaporated milk; 1 Tbsp ground cinnamon; 2 Tbsps guava marmalade, plus additional for drizzling (recommended: LaFe); 85 grams guava shells (recommended: LaFe); 0 teaspoons freshly grated nutmeg; 142 grams diced strawberries; 2 Tbsps sugar; 2 Tbsps soft unsalted butter, plus additional for sauteing; 1 teaspoon vanilla extract; 113 grams whole milk

Lan Isla's Stuffed French Toast might be just the breakfast you are searching for. This recipe serves 4. Watching your figure? This lacto ovo vegetarian recipe has 973 calories, 33g of protein, and 49g of fat per serving. This recipe from Foodnetwork requires almonds, guava marmalade, ground cinnamon, and sugar. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Lan Isla's Stuffed French Toast, Cinnamon Toast Crunch® Coated Apple Stuffed French Toast, and Cinnamon Toast Crunch® Coated Apple Stuffed French Toast.

Instructions

Watch how to make this recipe.

In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined.

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Bowl

Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper.

Ingredients you will need

Guava Shells

Strawberries

Marmalade

Equipment you will use

Baking Spatula

Transfer the mixture to a pastry bag fitted with a large tip.

Equipment you will use

Pastry Bag

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.

Ingredients you will need

Stuffing

Bread

Crust

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Add all the ingredients to a medium shallow bowl and mix well.

Equipment you will use

Bowl

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.

Ingredients you will need

Corn Cereal

Almonds

Cereal

Bread

Dip

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Bread

Equipment you will use

Frying Pan

Oven

Remove the skillet from the oven and transfer the toast to a serving platter.

Ingredients you will need

Sandwich Bread

Equipment you will use

Frying Pan

Oven