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