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Tres Leches French Toast Recipe

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4 from 61 reviews

  • Author: Mary & Susan
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

Tres Leches French Toast combines the rich, creamy flavors of traditional tres leches cake with golden, custard-soaked challah bread. This decadent breakfast or brunch dish features slices of challah soaked in a luscious tres leches custard, pan-fried to golden perfection, then topped with additional syrup, whipped cream, and fresh strawberries for a sweet, indulgent treat.

Ingredients

Custard & Soaking Mixture

  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 2 oz Grand Marnier liqueur
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1/2 teaspoon cinnamon

Bread & Garnishes

  • 1 loaf of challah bread
  • 1 tablespoon butter (for cooking)
  • Whipped cream (for garnish)
  • Strawberries (for garnish)

Instructions

  1. Preheat the oven: Arrange a rack in the middle of the oven and heat it to 300°F (150°C) to prepare for drying the challah slices.
  2. Dry the challah slices: Slice the challah loaf into 1-inch thick slices. Place them in a single layer on a wire rack fitted inside a rimmed baking sheet. Bake and flip halfway through until the bread is dry to the touch on both sides, about 15 minutes total. Remove and let cool for 5 minutes.
  3. Make the tres leches custard base: In a large bowl, combine sweetened condensed milk, evaporated milk, heavy cream, salt, Grand Marnier, and vanilla extract. Stir until well combined. Pour 1 1/2 cups of this mixture into a separate cup and set aside for later use.
  4. Prepare custard with eggs and cinnamon: To the remaining tres leches mixture, add the eggs and cinnamon. Whisk vigorously until fully blended and no egg streaks remain.
  5. Soak the challah slices: Submerge each challah slice fully in the custard mixture for 1 to 2 minutes per side until drenched but not falling apart. Lightly tap off excess custard before cooking.
  6. Cook the soaked slices: Heat a large skillet over medium-low heat and melt 1 tablespoon of butter. Add 2-3 soaked challah slices and cook until the bottoms are golden brown, about 4 minutes. Flip and cook the other side for about 3 minutes until browned. Add more butter between batches as needed.
  7. Finish with syrup and plating: Arrange the cooked slices in a casserole dish. Pour the reserved tres leches syrup evenly over the top while the slices are warm.
  8. Serve: Garnish generously with whipped cream and fresh strawberries. Serve the Tres Leches French Toast warm for a rich and delightful experience.

Notes

  • Drying the challah slices before soaking prevents them from becoming too soggy during the custard soak.
  • Adjust soaking time to ensure slices hold their structure but absorb enough custard flavor.
  • Use a heavy-bottom skillet for even heat distribution while cooking.
  • Grand Marnier adds a subtle citrus-liqueur flavor, but can be omitted or substituted with orange zest for a non-alcoholic version.
  • For extra richness, serve with additional whipped cream and fresh berries like strawberries or blueberries.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican-American

Find it online: https://mysimpledish.com/tres-leches-french-toast-recipe/