Guava and cream cheese Stuffed French toast
1 loaf challah, ends trimmed and cut in 1.5 inch slices
1/2 cup milk
1 tsp sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
8 oz whipped cream cheese
8 oz guava paste, sliced into 1/4 inch thick strips
1-2 tbsp butter
Cut a slit in the middle crust side of each slice of bread, leaving all sides intact, to form a pocket. Stuff each pocket with cream cheese and guava paste.
In a large shallow bowl, whisk eggs, milk, sugar, vanilla and cinnamon. Soak both sides of the bread slices in the egg mixture until all of the batter has been absorbed (about 2-3 minutes per side).
Working In batches, coat the bottom of a large skillet with 1 Tbs butter and heat over medium-high heat. Add slices of soaked bread and cook until golden brown and crisp. Flip bread and cook until golden brown and crisp on the other side. Repeat process, adding butter as necessary, until all slices have been cooked. Cut slices in half and serve hot with real maple syrup.