Dulce De Leche French Toast Recipes

Steps:

• Preheat oven to 325°. Place Texas toast on an ungreased baking sheet. Bake 15-20 minutes or until light brown. Cool., Arrange half of the toast in a single layer in a greased 8-in. square baking dish, trimming to fit into dish if necessary. In a small bowl, mix cream cheese and dulce de leche; spread over toast. Top with remaining toast., In a small bowl, whisk eggs, milk, cream, sugar and vanilla; pour over toast. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. In a small saucepan, combine brown sugar, butter and corn syrup; cook and stir over medium heat until sugar is dissolved. Stir in pecans; spread over top., Bake, uncovered, 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Steps:

• Mix cream, eggs, brandy, vanilla bean, orange zest and sugar in a large bowl.
• Add bread and let soak in the fridge overnight.
• Before serving, heat butter in a large pan.
• Drain the bread and add to the pan, heating until golden on each side and cooked through, about 10 minutes.
• Drizzle with Dulce De Leche and serve warm with vanilla ice cream.

Steps:

• In a deep sauce pan preheat oil to 325°F
• Make French toast batter by mixing the eggs, half and half, whole milk, and cinnamon.
• Soak brioche in French toast batter.
• Fry on all sides until golden brown and delicious.
• Set aside momentarily.
• Using a sharp knife poke a whole in the front of the french toast.
• Using a pastry bag fill the toast with the vanilla pastry cream.
• Sauté bananas in dulce de leche.
• Plate the toast and pour the bananas on top.
• Dredge with powdered sugar.

Steps:

• 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.