Guava Sweetbread French Toast with Strawberries & Cream
Guava Sweetbread French Toast with Strawberries & Cream
"It's not Mother's Day brunch without French toast! Adding guava and strawberries makes it extra special - perfect for mom." - Chef Rebekah Lagua, Senior Chef de Cuisine
Ingredients
- 16 ounces Heavy whipping cream, 36%
- 1 bottle Maika’i Guava Syrup
- 16 ounce tray Strawberry, sliced
- 4 Large eggs
- 1 loaf Punalu’u Bake Shop Guava Sweetbread, 2” thick cut
- 2 tablespoon Oil or butter
- Powder Sugar (optional)
Instructions
- In a shallow, chilled bowl, add half of the heavy whipping cream. Using a ball whisk or an electric hand whisk, whip until soft peaks form, about 1–3 minutes.
- Once soft peaks are reached, add 2 tablespoons of Maika’i Guava Syrup to the whipped cream. Stir for a few seconds to incorporate, then set aside in the refrigerator for later use.
- In a small saucepan over medium-low heat, add the strawberries and the remaining Maika’i Guava Syrup. Cook for 5 minutes, allowing the strawberries to warm through and break down into a chunky sauce.
- In a medium bowl, combine the remaining heavy cream and 4 large eggs. Whisk until fully incorporated.
- Dip each slice of guava sweetbread into the egg mixture, ensuring both sides are coated. Let it soak for a few seconds per side.
- Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter for added flavor. Cook the soaked bread for 2–3 minutes per side until golden brown.
- Serve with the guava-strawberry sauce, whipped cream, and an optional dusting of powdered sugar.
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