top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

Baked Guava French Toast

Featured in the Honolulu Star-Advertiser on January 19, 2011.



Baked Guava French Toast

  • 1 pound loaf French bread
  • 1/2 cup guava jam
  • 2 tablespoons butter, softened
  • 1 cup buttermilk baking mix (such as Bisquick)
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 eggs, beaten
  • 1 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1/4 cup powdered sugar
  • Butter
  • Syrup


Grease a 15 x 10 x 1-inch jellyroll pan. Cut and discard ends of bread. Cut remaining loaf into 1/2-inch slices; cut the first slice three fourths of the way through and the second slice all the way through to form a sandwich. Repeat until entire loaf is cut in the same manner. Combine guava jam and butter and spread in center of each sandwich; set aside. Combine baking mix, sugar, salt, and cinnamon; mix well. Add eggs, milk, vanilla and lemon extracts; mix well. Dip sandwiches in batter and place on prepared pan. Pour remaining batter over bread. Cover and refrigerate overnight. Preheat electric oven to 400°F. Bake, uncovered, for 20-22 minutes. Remove from pan and sprinkle with powdered sugar. Serve with butter and syrup. Makes 8 to 10 servings.

Approximate Nutrient Analysis per serving:(based on 8 servings and not including butter and syrup):
480 calories, 16 g fat, 7 g saturated fat, 230 mg cholesterol, 800 mg sodium, 69 g carbohydrate, 2 g fiber, 26 g sugar, 15 g protein


Leave a review

Overall Rating
Selecting the check box will display a pop-up.