Banana stuffed guava French toast with Tree Tomato Syrup
By Chef Paul Heerlein
Chef Instructor Hawaii Community College- West Hawaii
Serves 6 people
1. 6 ea 3’ inch thick slices from a guava sweet bread loaf
2. 2ea banana peeled and cut lengthwise and in half
3. 2 ea whole eggs
4. 4 oz milk
5. 1.5 TB Sugar
6. .5 tsp Vanilla
7. Dash Cinnamon
Fruit and garnish: Diced Figs, longon and rambutan, piped whipped cream, powdered sugar and mint.
In a mixing bowl combine numbers 3-7 and Wisk until combined. Cut a pocket in each 3’ loaf and stuff the banana into the pocket. Place the stuffed guava bread in the custard mixture and into a hot pan with oil and butter. Slowly brown the bread on all sides. Finish cooking the French toast on a baking sheet for five minutes in a 350 F oven.
Cut in half and garnish with fruit ingredients above, and Tree tomato sauce.
Tree Tomato Sauce:
1. 2 cups Tree tomato
2. 2 T sugar
3. 2 tsp ranpur lime juice
4. Water as needed
In a sauce pan combine the first 3 ingredients cook for 10 minutes puree with a food processor and strain. Add water if to thick and adjust sweet and sour with lime or sugar as needed.