Cuban Torrijas with Guava Syrup and Whipped Cream Cheese

Ingredients:

Toasts:

• 12 slices Cuban or French bread, 4 cm thick.
• 1 cup of milk
• 2 tablespoons of sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 6 eggs
• 4 tbsp (60 g) butter
• 4 tbsp vegetable oil for frying
• Sprigs of fresh mint for garnish

Whipped cream with cream cheese:

• 85 g softened cream cheese
• 1/2 tsp vanilla extract
• 3/4 cup cold whipping cream

Maple syrup with guava:

• 3/4 cup natural maple syrup, category B
• 1 cinnamon stick
• 1/4 cup guava jam

Preparation:

1. For the whipped cream with cream cheese: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and vanilla extract until smooth. Add the heavy cream and beat until soft peaks form. Let stand while you prepare the French toast.
   
   For the syrup: Pour the syrup into a small saucepan and add the cinnamon stick. Bring to a boil and remove from heat. Let the syrup sit for 10 minutes to cool slightly. Remove the cinnamon stick and return the saucepan to the heat. Bring the syrup back to a boil and add the guava. Serve warm.
2. For toast: Preheat oven to 135°C. In a shallow bowl, whisk together milk, sugar, cinnamon, and eggs until smooth.
   
   Place the bread slices in a shallow bowl and pour the egg mixture over them. While the bread is soaking, heat 2 tablespoons (30 g) of butter and 2 tablespoons of vegetable oil in a large skillet or nonstick grill pan over medium-high heat until the oil begins to shimmer.
3. Toast the bread in batches until golden brown on the bottom. Reduce the heat slightly, flip the bread, and cook until the bottom is golden brown again and the bread is cooked through. Keep the toasted bread warm in the oven while you toast the remaining bread.
   
   To serve, spread a little whipped cream and cream cheese on each slice of warm bread. Drizzle with a little maple syrup with guava and garnish with a sprig of mint.