Earlier this week I posted a healthy breakfast: banana strawberry peanut butter chia seed pudding parfaits (what a mouthful!). Today I’m sharing a breakfast recipe that’s not so healthy, cereal crusted stuffed french toast with strawberries and guava. I always go for the oatmeal, yogurt and chia pudding for breakfast so when I want a more indulgent meal, I go all out! This french toast is my version of a dish I saw on Food Network’s Bobby Flay Throw downs. In this specific episode, Bobby Flay challenges another gentleman’s famous stuffed french toast to a battle. This french toast is not only crusted in cereal, it’s stuffed with a strawberry and guava cream cheese filling, than drizzled with a guava sauce. Bobby flay lost the competition, and after creating this breakfast, I can see why!
**Helpful tips and common mistakes
Every component makes a difference when making french toast, from the bread to the batter to the filling to the sauce. Starting with the bread, the more common choices are pullman bread, challah and brioche. Some people like to use baguettes, but personally I think the bread is too chewy. Day old bread is always better since fresh bread can be “too soft.”
For the filling, you can add fresh guava along with the strawberries or even do fresh guava with strawberry jam.
I grew up on Honey Bunches of Oats cereal, so this was first choice; however, a popular cereal choice for french toast is Captain Crunch. You can mix it up and choose Honey Bunches of Oats with Clusters or with Almonds.
When cooking the french toast, keep the heat on medium-low to prevent the crust from burning too quickly. A best choice is to use the griddle but if you don’t own one, the stove top works just fine. Finish the french toast in the oven to warm up the inside.
Drizzle the french toast with guava sauce and serve. Holy moly this french toast is out of this world! The filling is warm and gooey with bites of fresh strawberries while the bread is nice and crunchy. No need for syrup since the stuffed french toast is just sweet enough. I kid you not, I made 3 servings of this and had it for breakfast all to myself. Talk about indulging, but every bite was worth it!
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