September 24, 2018
Breakfast, Dairy, Cheese,
Eggs, Alcohol, Brunch, Stove Top, Make it from scratch, Cream Cheese more
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"Given in the recipe is French toast the mingles guava paste and cream cheese, dipped in an egg mixture scented with orange liqueur, vanilla extract, and cinnamon. Oh yum!!"
Using a serrated knife, cut a deep pocket in each bread slice by cutting the slice almost in half through its thickness. (This is most easily done be laying the bread slice flat on a cutting board. Hold it flat with the palm of your left hand. Keep the knife blade parallel to the cutting board and do the cutting with your right hand. Reverse positions if you're left-handed.)
Cut the cream cheese and guava paste into 16 flat slices each. Place a slice of each in the pocket of each bread slice.
In a large bowl, whisk the eggs and sugar until smooth. Beat in the heavy cream, half-and-half, orange liqueur, vanilla, and cinnamon.
Arrange the bread slices in a large roasting pan and pour the egg mixture over them. Set aside for 5 minutes.
Gently turn the bread slices with a spatula and let stand for 5 minutes more or until thoroughly moistened.
Just before serving, heat 2 tablespoons of the clarified butter in each of 2 large frying pans over medium heat. Add the bread slices and fry until crusty and brown on one side, about 2 minutes. Divide the remaining butter between the pans and turn the slices.
Continue frying until crusty and brown on the bottom, about 2 minutes. Watch closely, as the toast burns easily.
Arrange the French toast on a platter. Sprinkle with the confectioners' sugar and/ maple syrup and serve at once.
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