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

Louiie Victa
Louiie Victa
November 30, 2020
The Anova Precision Oven works wonders with eggs and custards because of its steam feature. A stuffed French Toast baked in a traditional oven usually takes time and a bit of babying, where you have to constantly check if the interior is cooked enough. But the Anova Precision Oven makes easy work of that. A robust heat browns the cornflake crust beautifully and the steam cooks the custardy interior of the French toast beautifully. The result is a light and fluffy interior with a crunchy shell. And you’ll never have a boring bite because of the luscious peach-guava cream stuffing. If you have a favorite fruit, use it by all means! Don’t be afraid to experiment with flavors and combinations.
Serves
6
Prep Time
00:45
Cook Time
00:08
Stuffed and Crusted French Toast with Peach Compote and Guava Cream Cheese
0
13
Ingredients
4
Peaches, diced
1 tsp
Vanilla extract
1 Whole piece
Star anise
1 tsp
Ground cinnamon
2 Tbsp
Brown Sugar
½
Lemon, juiced
2 Tbsp
Water
8 oz
Cream cheese, softened
2 Tbsp
Previously prepared compote
2 Tbsp
Guava paste
2 Tbsp
Butter
3 cups
Crushed cornflakes
1 Tbsp
Ground cinnamon
¼ tsp
Nutmeg
2 Tbsp
Sugar
1 tsp
Vanilla extract
6
Eggs
1 cup
Whole Milk
6 Slices
Thick bread, Texas Toast or Challah
2 Tbsp
Butter for cooking French Toast
Powdered sugar for garnish
Mint for garnish
Whipped cream for garnish
Steps

1. Prepare Compote

Dice the peaches and combine with vanilla extract, Anise, Cinnamon, Brown Sugar, water, and juice of half a lemon in a saucepan. Place the pan on the stove on medium heat and bring to a slow simmer. Simmer until the fruit has softened and is a syrupy consistency. Set aside and cool to room temperature.
Prepare Compote

2. Prepare Cream Cheese Stuffing

Place the cream cheese and butter in a food processor and pulse. Add the guava paste and peach compote. Pulse everything in the food processor until well combined, making sure to scrape the sides of the bowl so that everything will get mixed in. Set aside.
Prepare Cream Cheese Stuffing

3. Stuff French Toast

Take a slice of Texas toast or Challah, and with a paring knife, make a slit in the corner and slice the bread, but be careful not to slice all the way. Leave two sides in tact so that it can hold the cream cheese stuffing. Take the Peach-Guava cream cheese and with an offset spatula or small spoon, carefully fill the inside of the bread. Place as much filling as the bread can comfortably hold, meaning it should not be spilling out. Refrigerate stuffed bread for about 30 minutes so that the cream cheese has enough time to set.
Stuff French Toast

4. Preheat Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear

5. Preheat Timer

Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear
00:10 Timer

6. Prepare Batter

In a bowl, mix together eggs cinnamon, nutmeg, sugar, vanilla extract and milk. Use a whisk to combine everything well.
Prepare Batter

7. Prepare Cornflake Crust

Crush 3 cups of cornflakes either in a food processor or by placing in a ziplock back and using a rolling pin. You want to end up with a rough, chunky texture, and not a fine powder.
Prepare Cornflake Crust

8. Batter and Breading

Take two shallow bowls and place the batter in one and cornflakes in the other. Take the French Toast out of the refrigerator and dip one side in egg mixture. Allow the French toast to absorb some of the batter, but be careful not to let it get soggy. Transfer to bowl with crushed cornflakes and bread. Repeat for other side. When done, place on a plate. Repeat batter and breading procedure for all stuffed bread slices.
Batter and Breading

9. Cook French Toast

Take two tablespoons butter and melt it on the sheet pan while still in the Oven. After butter is melted, take the pan out and place on a trivet or a heatproof surface. Place the French Toast slices on the hot pan. We are going to use residual heat from the pan to crisp one side. Place the pan back in the Oven and bake for 8 minutes until the top is golden brown. When done, retrieve French Toast from the Oven and set aside.
Cook French Toast
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear

10. Cook timer

Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear
00:08 Timer

11. Plating

Beautifully arrange your French toast slices on a serving plate. Spoon a generous amount of compote on top of the French toast. Place some whipped cream on the side, garnish with a sprig of mint, and dust with powdered sugar. Enjoy a very decadent breakfast dish!
Plating
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