Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Tres Leches French Toast
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 99 mg
- Sodium
- 278 mg
Inspired by Mexican tres leches cake, my French toast gets richness from sweetened condensed, evaporated and whole milks. A trio of spices -- cinnamon, cardamom and clove -- gives this subtly sweet dish a flavor that's reminiscent of cinnamon buns.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 99 mg
- Sodium
- 278 mg
Ingredients
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Directions
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25m
Easy
CLASS
- In a medium bowl, beat the eggs with the three milks, the cinnamon, vanilla, salt, cardamom and cloves. Pour into a 9-by-13-inch baking dish.
- Preheat a very large cast-iron skillet or griddle over medium heat, then melt 1 tablespoon butter in 1 tablespoon canola oil.
- In batches, add the slices of challah to the milk mixture, turning a few times to soak up some of the mixture. When the butter is melted, add the coated challah and cook until golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side, 2 to 3 minutes more. Repeat with the remaining challah, adding butter and oil as needed. Serve with warm maple syrup and raspberry or strawberry preserves.
