Banana stuffed guava French toast with Tree TomatoSyrup


By Chef Paul Heerlein

Chef Instructor HawaiiCommunity 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 whippedcream, powdered sugar and mint.



In a mixing bowl combinenumbers 3-7 and Wisk until combined. Cut a pocket in each 3’ loaf and stuff thebanana into the pocket. Place the stuffed guava bread in the custard mixtureand 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 Foven.

Cut in half and garnish withfruit 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 thefirst 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.