Boil guavas with the sugar and 1/2 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.
Recipe by Ben's blog at http://whatscookingmexico.com/2010/10/27/crunchy-french-toast-with-guava-butter/