French toast with
a guava twist

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"The Electric Kitchen" airing in the first half of December features Eleanora Cadinha of Portuguese Pioneer Civic Club with "A Portuguese Christmas Breakfast."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Baked Guava French Toast

1-pound loaf French bread
1/2 cup guava jam
2 tablespoons butter, softened
1 cup buttermilk baking mix
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 eggs, beaten
1 cup evaporated milk
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 cup powdered sugar

Grease a 15-by-10-inch jelly-roll pan.

Cut and discard ends of bread. Cut remaining loaf into 1-inch slices, then cut each slice 3/4 of the way through to form a "sandwich."

Combine guava jam and butter and spread in center of each sandwich; set aside.

Combine baking mix, sugar, salt and cinnamon; mix well. Add eggs, milk, vanilla and lemon extracts; mix well.

Dip sandwiches in batter and place on prepared pan. Pour remaining batter over bread. Cover and refrigerate overnight.

Preheat oven to 400 degrees. Bake, uncovered, 20-22 minutes. Remove from pan and sprinkle with powdered sugar. Serve with butter and syrup. Serves 8 to 10.

Nutritional information unavailable.

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