[donotprint]Although I love Mexican cuisine, I also love cooking other cuisines and recipes that use different ingredients. For the past 3 or 4 years I’ve been making a lot of dishes and experimenting with new recipes for this blog. I’ve learned a lot from other food bloggers, cooking shows and cookbooks. My mom knows this and she sometimes treats me like I’m a food expert, which I am not. I’ve always said that I’m a food adventurer. But it feels good to share with her the little knowledge I’ve accumulate all this time. And it also feels good to receive compliments from the person that inspired you to start cooking in the first place.
This weekend I received some compliments for the food I prepared along with her. I went over Saturday afternoon and had the mole enchiladas she prepared and I made the chipotle Alfredo spaghetti I posted last week. I stayed over that night and the following morning I made French toast for breakfast. French toast is not very popular in Mexico. I introduced my family to it a couple of months ago, but this time I made it crunchy and served it guava butter and they seemed to love it.
I’ve written about this French toast before, but I will post the recipe again because I changed it a little bit. It’s very easy to make and the guaba gave it a delicious flavor, well I’ve mentioned before that guaba is one of my favorite fruits and down here in Mexico they are in season right now, so you can expect a lot of recipes with this delicious fruit in the following months.[/donotprint]
- •1 loaf French or Italian bread or toast, sliced
- •2 or3 cups of plain corn flakes
- •1/2 cup sliced almonds
- •4 eggs
- •1/2 cup heave cream or evaporated milk
- •1 tbsp ground cinnamon
- •1 TBSP vanilla
- •1 lb fresh guavas
- •1 cup sugar
- **For the guava butter:
- Boil guavas with the sugar and ½ of water and stir until the sugar dissolves. Cook for 30 minutes or until the guavas are soft. Pour the mixture through a fine-mesh sieve pressing lightly. Discard the pulp.
- **For the French toast:
- Heat up a griddle or non-stick large pan.
- In a medium size bowl whisk together eggs, cream, cinnamon and vanilla.
- Mix together corn flakes and almond slices on a large flat plate.
- Put a little bit of butter on the griddle and let it melt.
- Soak each bread slice in the egg mixture until it absorbs some of it. Place it on the plate with the corn flakes and almonds pressing it slightly. Turn over and repeat.
- Place bread on the griddle and let it cook for about 3 minutes each side.
- Serve on a plate with a couple of slices of fresh guava. Pour some of the guava butter on top of the toast and enjoy.