Stuffed and Crusted French Toast with Peach Compote and Guava Cream Cheese

Louiie Victa
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.
Prep Time
Cook Time
Stuffed and Crusted French Toast with Peach Compote and Guava Cream Cheese
For the Peach Compote and Stuffing
peaches, pitted and diced
2 Tbsp
brown sugar
2 Tbsp
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
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

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.
Prepare Peach Compote

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.
Prepare Stuffing

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.
Stuff French Toast

4. Preheat the Oven

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.
Prepare Cornflake Crust

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.
Prepare French Toast Batter

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.
Coat French Toast

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

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.
Garnish and Serve
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