Ingredients
| 1 lb. | French bread | | 1/2 cup | guava jam | | 2 tsp. | butter, softened | | 1 cup | buttermilk baking mix | | 1/3 cup | sugar | | 1/2 tsp. | salt | | 1/2 tsp. | ground cinnamon | | 8 | eggs, beaten | | 1 cup | evaporated milk | | 1-1/2 tsp. | vanilla extract | | 1 tsp. | lemon extract | | 1/4 cup | powdered sugar | | Butter | | Maple Syrup |
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Instructions
Grease a 15x10x1-inch jellyroll pan. Cut and discard ends of bread. Cut remaining loaf into 1/2-inch slices; cut the first slice 3/4 of the way through and the second slice all the way through to form a sandwich. Repeat until entire loaf is cut in the same manner.
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 the sandwiches into the batter and place on the prepared pan. Pour the remaining batter over the bread. Cover and refrigerate overnight.
Preheat electric oven at 400°F. Bake uncovered for 20-22 minutes. Remove from pan and sprinkle with powdered sugar. Serve with butter and syrup.
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demonstrated by: Eleanora Cadinha of the Portuguese Pioneer Civic Club
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