Ingredients

• 16 ounces heavy whipping cream 36%
• 1 bottle Maika`i Guava Syrup
• 16-ounce tray of strawberries, sliced
• 4 large eggs
• 1 loaf Punalu`u Bake Shop Guava Sweetbread, 2" thick cut
• 2 tablespoons oil or butter
• Optional: Powdered sugar

Directions

1. In a shallow, chilled bowl, add half of the heavy whipping cream. Using a ball whisk or an electric hand whisk, whip until soft peaks form, about 1-3 minutes.
2. Once soft peaks are reached, add 2 tablespoons of Maika`i Guava Syrup to the whipped cream. Stir for a few seconds to incorporate, then set aside in the refrigerator for later use.
3. In a small saucepan over medium-low heat, add the strawberries and the remaining Maika`i Guava Syrup. Cook for 5 minutes, allowing the strawberries to warm through and break down into a chunky sauce.
4. In a medium bowl, combine the remaining heavy cream and 4 large eggs. Whisk until fully incorporated. Dip each slice of guava sweetbread into the egg mixture, ensuring both sides are coated. Let it soak for a few seconds per side.
5. Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter for added flavor. Cook the soaked bread for 2-3 minutes per side until golden brown.
6. Serve with the guava-strawberry sauce, whipped cream, and an optional dusting of powdered sugar.