This recipe is inspired by Tangaroa Toast from the Disneyland Hotel. Cinnamon sugar coated French toast filled with citrus custard and served with guava syrup.
Milk, heavy cream, instant vanilla pudding and lemon zest.
Combine the milk, heavy cream, instant pudding, and lemon zest in a mixing bowl or a food processor.
Guava nectar and corn starch.
Mix 1/2 cup of guava nectar with 2 tablespoons of corn starch. Heat the remaining guava nectar over medium heat until boiling, then reduce the heat to a simmer. Slowly whisk in the corn starch mixture and stir until the syrup has thickened. Keep Warm.
Milk, eggs, sugar, vanilla extract and bread. Sugar and cinnamon for the coating.
In a blender or food processor, combine 4 eggs, 1 teaspoon of vanilla extract and 1 tablespoon of sugar. Pour the mixture in a shallow bowl.
Spread 1-2 tablespoons of lemon custard on a slice of bread and close like a sandwich. Dip the stuffed French toast in the batter, covering both sides.
Follow the directions in the recipe to cook the French toast in an air fryer, in oil, or on the stove top.
Cover the French toast in cinnamon sugar.
Serve the French with guava syrup and whipped cream.