Goya Passionfruit

  • 6 large eggs
  • 1 cup heavy cream
  • ½ cup milk
  • ½ tsp. vanilla extract
  • 1 tablespoon sugar
  • ½ tsp cinnamon
  • 1/tsp kosher salt
  • 1 challah bread
  • Unsalted butter
  • Vegetable or canola oil
  • Assorted berries
  • Powdered sugar

Passionfruit Caramel

  • 1/3 cup passionfruit pulp
  • 1 cup sugar
  1. Preheat oven to 350 degrees.
  2. In a shallow bowl, whisk eggs, heavy cream, milk, vanilla extract, sugar, cinnamon, and salt. Slice the challah into ½ inch slices and soak the sliced challah turning once, until the challah has absorbed the custard.
  3. Heat 1 tbsp. of butter and oil and heat in large skillet. Fry the challah 2-3 minutes on each side until brown. Transfer to a baking sheet, and bake for 10 minutes, until the French toast puffs up.
  4. While the French toast is baking, make the passionfruit caramel. Add sugar and passionfruit pulp to small saucepan and cook over medium heat, stirring constantly until sugar melts. Cook until the caramel starts to turn a golden brown which should take a few minutes. Turn off heat and remove from burner.
  5. Add a few pieces of French toast to a plate and garnish with fresh assorted berries and drizzle with the passionfruit caramel and dust with powdered sugar.





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