La Isla's stuffed french toast

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the filling

30g soft unsalted butter, plus additional for sauteing
115g cream cheese, room temperature
1 1/2 tsp guava marmalade, plus additional for drizzling (recommended: LaFe)
140g diced strawberries
85g guava shells (recommended: LaFe)
4 thick slices harvest-style bread, refrigerated
Icing sugar, for dusting
For egg batter:
6 extra-large eggs
1 tbsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 tbsp granulated sugar
1 tsp vanilla essence
120ml whole milk
120ml evaporated milk

For the breading

280g corn cereal (recommended: Cornflakes)
170g sliced almonds
1) In a medium bowl, using a hand beater, beat the 2 tbsp 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.

2) 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.

3) Preheat oven to 190C/Gas mark 5.

4) For the egg batter: Add all the ingredients to a medium shallow bowl and mix well.

5) For the 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.

6) Put a large skillet on medium-high heat and add 3 to 4 tbsp 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 icing sugar before serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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