Preparation

• Prepare the rack. Fit a wire rack inside a rimmed baking sheet to allow proper air circulation while baking the Challah.
• Slice the bread. Cut the Challah loaf into 1.5 to 2-inch slices, placing them in a single layer on the prepared rack. Bake for about 15 minutes total, flipping halfway through, until dry to the touch. Let cool for 5 minutes.
• Create pockets. Carefully slice a pocket in the middle of each Challah slice, leaving about a half-inch around the edge.
• Mix the filling. In a small bowl, blend together the powdered sugar and cream cheese until smooth and well combined.
• Stuff the Challah. Fill each pocket with about 2 tablespoons of the cream cheese mixture and 1-2 tablespoons of guava marmalade.
• Whisk the custard. In a medium bowl, combine the evaporated milk, sugar, salt, vanilla extract, eggs, and cinnamon. Whisk until fully mixed.
• Soak the slices. Gently submerge the Challah slices in the custard, soaking them for about 1 minute per side.
• Cook in the skillet. Preheat a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2 soaked Challah slices and cook for about 4 minutes until golden-brown on the first side. Flip and cook for another 3 minutes.
• Garnish and serve. Dust with powdered sugar and drizzle extra guava marmalade before serving.