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1
In a medium bowl, using a hand beater, beat the 2 tablespoons of butter, and the cream cheese until combined.
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2
Add the marmalade and mix until incorporated, then fold in the strawberries and guava shells, using a rubber scraper.
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3
Transfer the mixture to a pastry bag fitted with a large tip.
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4
Make an incision (pocket) on the crust side of the 4 pieces of bread about 3/4 of the way through.
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5
The incision will allow you to stuff the pocket.
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6
Leave the slices with the incision, covered, at room temperature before stuffing.
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7
Gently stuff the room temperature slices with the filling.
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8
Refrigerate the stuffed slices with the pocket opening facing up for 20 to 30 minutes.
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9
Preheat oven to 375 degrees F.
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10
Egg batter:
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11
Add all the ingredients to a medium shallow bowl and mix well.
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12
French Toast:
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13
Add the corn cereal and almonds to a sheet pan and crush together.
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14
Dip the bread slices in the egg batter and then into the cereal mixture.
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15
Put a large skillet on medium-high heat and add 3 to 4 tablespoons butter.
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16
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.
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17
Remove the skillet from the oven and transfer the toast to a serving platter.
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18
Drizzle with guava marmalade and a dusting of powdered sugar before serving.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
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.
