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Steam-Baked Stuffed French Toast with Peach Compote

Name: Steam-Baked Stuffed French Toast with Peach Compote
Prep time: 75 min
Cook time: 8 min
Total time: 83 min
Ingredients: 0 of **For the Peach Compote and Stuffing**; 4 of peaches, pitted and diced; 2 Tbsp of brown sugar; 2 Tbsp of water; 0 of Juice of 1/2 lemon; 1 tsp of vanilla extract; 1 tsp of ground cinnamon; 1 of star anise pod; 8 oz of cream cheese, softened; 2 Tbsp of unsalted butter, at room temperature; 2 Tbsp of guava paste; 0 of **For the French Toast**; 6 thick slices of bread, such as Texas toast or challah; 3 cups of cornflake cereal; 6 large of eggs; 1 cup of whole milk; 2 Tbsp of granulated sugar; 1 Tbsp of ground cinnamon; 1 tsp of vanilla extract; 0.25 tsp of ground nutmeg; 2 Tbsp of unsalted butter; 0 of Powdered sugar, for garnish; 0 of Whipped cream, for garnish; 0 of Mint, for garnish

Louiie Victa

December 1, 2021

Baked, stuffed French toast prepared in a traditional oven usually takes time and a bit of babying because you have to constantly check if the interior is cooked enough. But the Anova Precision Oven makes easy work of the dish. Robust convection heat beautifully browns the cornflake crust while steam ensures a perfectly custardy interior. The result is a light and fluffy interior with a crisp shell. And you’ll never have a boring bite because of the luscious peach-guava cream stuffing. If you have a favorite fruit, by all means, use it! Don’t be afraid to experiment with different flavors and combinations than what you see below.

Serves

Prep Time

01:15

Cook Time

00:08

Steam-Baked Stuffed French Toast with Peach Compote

Ingredients

For the Peach Compote and Stuffing

peaches, pitted and diced

2 Tbsp

brown sugar

2 Tbsp

water

Juice of 1/2 lemon

1 tsp

vanilla extract

1 tsp

ground cinnamon

star anise pod

8 oz

cream cheese, softened

2 Tbsp

unsalted butter, at room temperature

2 Tbsp

guava paste

For the French Toast

6 thick slices

bread, such as Texas toast or challah

3 cups

cornflake cereal

6 large

eggs

1 cup

whole milk

2 Tbsp

granulated sugar

1 Tbsp

ground cinnamon

1 tsp

vanilla extract

¼ tsp

ground nutmeg

2 Tbsp

unsalted butter

Powdered sugar, for garnish

Whipped cream, for garnish

Mint, for garnish

Steps

1. Prepare Peach Compote

Combine the peaches, brown sugar, water, lemon juice, vanilla, cinnamon, and star anise in a medium saucepan. Place over medium heat and bring to a low simmer. Simmer, stirring occasionally, until the fruit has softened and has formed a syrupy consistency. Remove from the heat and let cool to room temperature.

2. Prepare Stuffing

Combine the cream cheese and butter in a food processor and pulse to combine. Add the guava paste and 2 tablespoons of the cooled peach compote. (Reserve the remaining compote for serving.) Pulse, scraping down the sides of the processor bowl as needed, until well combined. Set aside.

3. Stuff French Toast

Use a paring knife to make a slit into each slice of bread, being careful not to slice all of the way through. Leave two sides intact so that the stuffing will stay in place. Use an offset spatula or small spoon to carefully fill each slice of bread with the stuffing. Add as much stuffing as the bread can comfortably hold without spilling out. Refrigerate for 30 minutes to firm up the stuffing. Meanwhile, clean the food processor.

4. Preheat the Oven

Rack

When you’re ready to cook, turn on the oven.

Sous Vide Mode: Off

Steam: 100%

Temp: 400°F

Heat: Rear

5. Prepare Cornflake Crust

Pulse the cornflakes in the now-clean food processor until they form a rough, chunky texture. Do not process into a fine powder. Place in a shallow bowl.

6. Prepare French Toast Batter

In a large bowl, whisk together the eggs, milk, granulated sugar, cinnamon, vanilla, and nutmeg until very smooth. Transfer to a shallow bowl.

7. Coat French Toast

Dip each piece of stuffed French toast into the batter, flipping to coat on both sides. Transfer to the cornflakes and turn to coat, pressing the cornflakes into the bread.

8. Melt Butter

Place the remaining butter in a sheet pan. Transfer to the oven to melt the butter and heat the pan.

9. Cook

Rack

Carefully remove the hot pan from the oven and quickly add the toast. Return to the oven and cook until golden brown, about 8 minutes.

Sous Vide Mode: Off

Steam: 100%

Temp: 400°F

Heat: Rear

00:08 Timer

10. Garnish and Serve

Arrange the French toast on serving plates. Spoon a generous amount of the remaining compote on top. Garnish with the powdered sugar, whipped cream, and mint. Serve immediately.