Breakfast, Snack, Brunch

Multigrain French toast with Light Guava/Maple syrup

Multigrain French toast with Light Guava/Maple syrup
Try Sunday morning brunch with this delicious and unique recipe using almonds for additional crunch and a syrup made with guava!
Recipe type: Breakfast, Snack, Brunch
Cuisine: More Favorite Recipes
  • For French Toast:
  • slivered almonds 1 cup
  • eggs 3
  • milk 1 cup
  • all-purpose flour 3 tablespoons
  • salt ¼ teaspoon
  • baking powder ½ teaspoon
  • almond extract ½ teaspoon
  • vanilla extract 1 teaspoon
  • thick slices of whole wheat or multigrain bread 12
  • light butter (made from canola oil) 3 tablespoons
  • Confectioners’ sugar for dusting
  • For Syrup:
  • reduced sugar (light) maple syrup 1 cup
  • guava marmalade ½ cup
  1. Place almonds in a small IMUSA sauté pan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
  2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated.
  3. Heat butter in a large IMUSA skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
  4. In a microwave safe container, combine syrup and guava marmalade whisk until combined and warm.
  5. Serve over French toast.

Mofongo “Plantain Mash”

Mofongo "Plantain Mash"
Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed with spices and pork cracklings or bits of bacon. You can top it with vegetables, seafood, chicken, pork, or beef.
Recipe type: Breakfast, Snack, Brunch
Cuisine: Caribbean
  • Green plantains 6-8
  • Head of garlic 1
  • Salt 2 tsp
  • Pork or ham steak 1 Package
  1. Add the salt pork or ham pieces to your IMUSA pan, and cook until crispy then set aside.
  2. Fill your IMUSA Dutch oven half way with water, add salt cover and bring to a boil.
  3. While the water is boiling, peel your plantains and cut into 2 inch pieces then add to water. Cook plantains until soft; drain (reserving the water into another pot), then add plantains to a large bowl.
  4. Using a potato masher or pilon, start mashing your plantains and slowly mixing in your garlic and pork or ham pieces. Spoon in some of the hot liquid reserve if mixture starts to get to sticky.
  5. Using a small soup bowl; spoon some of the mixture in and then turn upside down onto a flat plate and serve immediately.