Baked Guava French Toast

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

Baked guava french toast


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


  1. Grease a 15 x 10 x 1-inch jellyroll pan.
  2. Cut and discard ends of bread.
  3. 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.
  4. Repeat until entire loaf is cut in the same manner.
  5. Combine guava jam and butter and spread in center of each sandwich; set aside.
  6. Combine baking mix, sugar, salt, and cinnamon; mix well.
  7. Add eggs, milk, vanilla and lemon extracts; mix well.
  8. Dip sandwiches in batter and place on prepared pan.
  9. Pour remaining batter over bread.
  10. Cover and refrigerate overnight.
  11. Preheat electric oven to 400°F.
  12. Bake, uncovered, for 20-22 minutes.
  13. Remove from pan and sprinkle with powdered sugar.
  14. 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


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