CUBAN FRENCH TOAST
2 cups whole milk
2 cups heavy cream
4 teaspoons ground cinnamon
4 tablespoons vanilla extract
4 cups sugar cane extra fine (divided)
1 1/3 cup water
2 ounces rum
1 cup guava marmalade
1 stick butter
12 sliced brioche bread (1-inch thick)
1 pint blueberries
1 pint strawberries
In a shallow bowl add whole milk, heavy cream, vanilla and cinnamon and whisk to combine. In a second shallow bowl add 2 cups sugar.
In a medium saucepan, add the remaining 2 cups sugar, water, rum and heat over medium-high heat until it reaches a boil. Allow to boil for 1 minute then add the guava marmalade and reduce the heat to low. Allow to simmer for 2 minutes. Remove from the heat and allow to cool.
Heat a large non-stick saute pan to medium-high heat. Add 2 tablespoons butter and reduce the heat to medium. Dip the bread quickly in the milk mixture, then remove to the sugar and coat on each side. Place in the saute pan and cook for 2-3 minutes per side until the sugar is caramelized. Cook the bread in batches, adding more butter as necessary.
In a deep bowl, arrange 3 slices of the French toast. Evenly distribute the berries on top. Drizzle the sauce over the top.
Tip: Day-old bread is perfect to use with this recipe!
Courtesy of Estefan Kitchen.