Recipes

1. Slice Cuban bread diagonally to yield at least 8 slices about 1.2” thick. Day old bread works better. 
2. In a shallow dish mix egg, vanilla, milk and salt. Dip the toast into mixture for 30 – 60 seconds per side and grill on a buttered griddle or plan over medium heat on each side 2-3 minutes until cooked.
3. Combine cream cheese with guava puree and marmalade. Taste to make sure it has a good guava flavor, add a little more of both if needed. Set aside.
4. To assemble your dish, plate 2 slices of toast, top with cream cheese and guava mixture, sprinkle with powdered sugar and top with assorted berries and drizzle additional guava marmalade instead of syrup.

Notes: You can find the frozen guava pulp in the International section in the freezer isle or frozen fruit area. The guava marmalade is in the Hispanic section of your groceries. Day old bread helps absorb the egg mixture better.