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    Home » Recipes » Breakfast » Tres Leches French Toast

    Published: Feb 26, 2022 · Modified: Sep 20, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Tres Leches French Toast

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    We're taking traditional Challah french toast and giving it a delicious latin twist. We're swapping out traditional french toast custard for a sweet and slightly boozy tres leches custard

    Two slices of challah french toast on a plate topped with tres leches syruc, whipped cream and a strawberry

    This is the perfect brunch at home dish. I love a good tres leches cake and the idea to combine tres leches and french toast seemed like a match made in heaven.

    Ingredients needed

    All of the ingredients needed for tres leches french toast
    Ingredients needed for Tres Leches french toast
    • sweetened condensed milk
    • evaporated milk
    • heavy cream
    • vanilla extract
    • Grand Marnier liqueur
    • teaspoon salt
    • eggs
    • cinnamon
    • challah bread
    • whipped cream 
    • strawberries 

    See recipe card for quantities.

    Instructions

    We're going to start by making our tres leches custard.

    Making tres leches custard. Combnining condensed milk and evaporated milk in a bowl
    Beginning the tres leches syrup

    Pour your condensed milk, cream, grand marnier, vanilla and evaporated milk into a large bowl. Mix until well combined.

    Pour your condensed milk, cream, grand marnier, vanilla and evaporated milk into a large bowl
    The condensed milk, cream, grand marnier, vanilla and evaporated milk in a large bowl ready to be mixed

    Once the tres leches syrup is well mixed, pour out 1.5 cups of the syrup and reserve for later. Then add to the bowl the eggs and cinnamon.

    bowl filled with completed tres leches custard

    Slice your challah bread into 1 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes.

    Completely submerge the slices in the custard until drenched but not falling apart, 1 to 2 minutes per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.

    Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2-3 soaked challas slices Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.

    Cooked challah french toast arranged in a casserole dish
    Cooked french toast in prepared casserole dish

    Once you've cooked all of your french toast, place them in a casserole dish. Then pour the reserved tres leches syrup over the top of the french toast slices.

    Pouring tres leches syrup over the french toast arranged in the casserole dish
    Pouring reserved tres leches syrup syrup over the french toast

    Once you've poured the tres leches, serve and garnish with whipped cream and your choice berries.

    Substitutions

    If you don't have Grand Marnier readily available, you can swap it out for dark rum.

    If you don't have heavy cream, you can use whole milk.

    French toast variations

    • For lower fat/lower sugar options, use fat free/sugar free condensed milk and evaporated milk
    • If looking for a dairy-free option, use coconut milk, condensed milk and evaporated
    Two slices of challah french toast on a plate topped with tres leches syruc, whipped cream and a strawberry

    Storage

    Leftovers can be refrigerated in an airtight container for up to 4 days.

    This dish doesn't stand up well to freezing.

    Tips for making

    • Be sure that your challah is completely dried out before making.
    • Make sure your skillet is set to medium low heat to make sure you don't burn your french toast.

    Other breakfast favorites

    • Nutella filled pancakes
    • IHop Double Chocolate Chip Pancake Recipe
    • The BEST Peanut Butter Banana Pancakes
    • The BEST Pumpkin Pecan Pancakes
    Two slices of challah french toast on a plate topped with tres leches syruc, whipped cream and a strawberry
    Print Recipe
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    Tres Leches French Toast

    Amazing challah french toast covered in tres leches syrup
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American, latin
    Servings: 6
    Calories: 765kcal
    Author: Cari
    Cost: 15

    Ingredients

    • 14 oz sweetened condensed milk
    • 12 oz evaporated milk
    • ½ cup of heavy cream
    • 1 tablespoon vanilla extract
    • 2 oz Grand Marnier liqueur
    • ½ teaspoon salt
    • 6 large eggs
    • ½ teaspoon cinnamon
    • 1 loaf of challah bread
    • whipped cream garnish
    • strawberries garnish

    Instructions

    • Arrange a rack in the middle of the oven and heat to 300°F.
    • Fit a wire rack inside a rimmed baking sheet.
    • Slice your challah loaf into 1 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes.
    • While the bread is making, make your tres leches custard. Mix the condensed milk, evaporated milk, salt, grand marnier and vanilla in a large bowl. Once it is well combined, pour 1 and a half cup of the tres leches syrup in a cup and reserve for later.
    • In the remaining tres leched syrup, mix in your eggs and cinnamon. Whisk until fully combined (no streaks of egg remaining).
    • Begin soaking your challah slices. Completely submerge the slices in the custard until drenched but not falling apart, 1 to 2 minutes per side. When removing the slice, lightly tap the bread against the side of the bowl to remove any excess custard.
    • Set a large skillet to medium-low heat and melt 1 tablespoon of butter. Add 2-3 soaked challas slices Cook until the bottoms are golden-brown, about 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add additional butter to the pan in between batches, swirling as it melts.
    • Arrange your cooked slices in a casserole dish and pour over the top the reserved tres leches syrup.
    • Serve these warm, garnish with whipped cream and berries.

    Video

    Notes

    • Leftovers can be refrigerated in an airtight container for up to 4 days.
    • For lower fat/lower sugar options, use fat free/sugar free condensed milk and evaporated milk
    • If looking for a dairy free option, use coconut milk, condensed milk and evaporated

    Nutrition

    Serving: 2slices | Calories: 765kcal | Carbohydrates: 102g | Protein: 26g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 974mg | Potassium: 638mg | Fiber: 3g | Sugar: 51g | Vitamin A: 875IU | Vitamin C: 3mg | Calcium: 674mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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