BAKED GUAVA FRENCH TOAST

Jo Anne Sugimoto

By
@sugarnspicetedibears

Hey, look what I am going to make tomorrow. This recipe needs to be prepped from the night before and is sounds delicious!!! My mouth is watering . . . LOL


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Serves:

8 to 10 servings

Ingredients

1 lb
loaf of french bread
1/2 c
guava jam
2 Tbsp
butter, room temperature
1 c
buttermilk baking mix
1/3 c
sugar
1/2 tsp
salt
1/2 tsp
ground cinnamon
8
eggs, beaten
1 c
evaporated milk
2 tsp
vanilla extract
1 tsp
lemon extract
1/4 c
powdered sugar
butter and syrup for garnish

Directions Step-By-Step

1
Grease a 15 x 10 x 1 inch jellyroll pan. Cut the ends off of the french bread. Cut the first slice 1/2 inch thick and only 3/4 of the way down. Cut the next slice 1/2 inch thick and all the way through, it forms a sandwich. Cut the whole loaf of french bread in this manner.
2
Combine the guava jam and butter, spread this mixture into the center of each sandwiched bread. Set aside.
3
Combine buttermilk mix, sugar, salt and cinnamon, mix well, add eggs, milk, vanilla and lemon extracts, mix well.
4
Dip the whole sandwich in the batter and place on the pan. Pour the remaining batter evenly over the bread. Make sure that the sandwiches are saturated, top. bottom and sides.
5
Cover and refrigerate overnight
6
In the morning, preheat oven to 375 degrees. Bake uncovered for 20 to 22 minutes or until it is set.
7
Remove from oven and sprinkle with powdered sugar and serve with the butter and syrup. Makes 8 to 10 servings.
8
NOTE: YOU CAN KEEP THE ENDS OF THE LOAF OF BREAD IN A ZIP-LOCK BAG AND STORE IT IN THE
9
FREEZER. WHEN YOU HAVE COLLECTED A FEW OF THEM YOU CAN GRIND IT UP TO MAKE BREAD CRUMBS.

About this Recipe

Course/Dish: Fruit Breakfast
Other Tag: Quick & Easy