Tres Leches French Toast

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

4 large eggs

12 ounces evaporated milk

1/2 cup sweetened condensed milk

1/2 cup whole milk

1 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/4 teaspoon ground cardamom

1/8 teaspoon ground cloves

One 16- to 18-ounce loaf challah or brioche, cut into 1-inch-thick slices

Unsalted butter, for cooking

Canola oil, for cooking

Warm maple syrup, for serving

Raspberry or strawberry preserves, for serving

Directions

  1. 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.
  2. Preheat a very large cast-iron skillet or griddle over medium heat, then melt 1 tablespoon butter in 1 tablespoon canola oil.
  3. 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. 
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