Tropical Guava Cream Cheese Stuffed Brioche French Toast with Coconut-Lime Syrup & Toasted Coconut

Elevate your morning routine with this tropical twist on classic French toast. Soft brioche slices are generously stuffed with a creamy blend of tangy cream cheese and sweet guava paste, creating a luscious pink filling in every bite.

Each sandwich is dipped in a rich coconut-infused custard, then golden-fried until crisp around the edges. A bright coconut-lime syrup is poured over the stack, adding a zesty finish that perfectly balances the sweetness.

Toast some coconut flakes for a final crunch and garnish with fresh lime and mint for a visually stunning breakfast that tastes as good as it looks.

Tropical Guava Cream Cheese Stuffed Brioche French Toast with Coconut-Lime Syrup & Toasted Coconut

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 430 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE FRENCH TOAST

• 8 slices brioche bread (1-inch thick)
• 4 oz cream cheese, softened
• 2 oz guava paste
• 4 large eggs
• 1 cup whole milk
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• Butter, for cooking

FOR THE COCONUT-LIME SYRUP

• ½ cup coconut milk (full-fat)
• 3 tbsp granulated sugar
• 1 tsp lime zest
• 2 tbsp fresh lime juice

FOR THE TOPPINGS

• ¼ cup unsweetened shredded coconut
• Fresh mint leaves
• Lime wedges (optional)

Instructions

1. In a medium bowl, beat the cream cheese and guava paste until smooth.
2. Spread about 2 tablespoons of the guava cream cheese onto 4 slices of brioche, then top with the remaining slices to form sandwiches.
3. In a shallow dish, whisk together eggs, whole milk, coconut milk, vanilla, cinnamon, and salt until fully combined.
4. Heat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
5. Dip each brioche sandwich into the custard mixture, coating both sides and letting excess drip off.
6. Cook sandwiches in the skillet for 3–4 minutes per side, adding more butter as needed, until golden brown.
7. Meanwhile, make the syrup: in a small saucepan, combine coconut milk, sugar, and lime zest; bring to a gentle simmer and cook for 2–3 minutes.
8. Remove the syrup from heat and stir in fresh lime juice, then keep warm.
9. In a dry small skillet over medium heat, toast the shredded coconut, stirring constantly, until golden and fragrant, about 2 minutes.
10. Serve the French toast immediately, drizzling generously with coconut-lime syrup and sprinkling with toasted coconut. Garnish with lime wedges and mint leaves.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven for best texture.

• Substitution: swap guava paste with strawberry or raspberry jam for a different fruit twist.
• To prevent soggy toast, soak each side of the brioche for just 5 seconds and cook over medium heat.
• If you can’t find guava paste, heat guava jam in a saucepan until thickened and spreadable.
• Store leftover French toast in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 350°F oven or toaster oven for 5 minutes to restore crispiness.