TRES LECHES BAKED FRENCH TOAST
Make and share this Tres Leches Baked French Toast recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a shallow 1 1/2-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended.
- Arrange the bread in an even layer in the dish. Pour the milk mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight.
- Preheat the oven to 350ºF. Uncover the dish and bake until puffed and golden brown and a knife inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before cutting. Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 290.9, Fat 12.2, SaturatedFat 6.5, Cholesterol 173, Sodium 176.3, Carbohydrate 33, Sugar 27.2, Protein 12.5
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.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
DULCE DE LECHE FRENCH TOAST BAKE
I'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!-Anna Stigger, Katy, Texas
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 551 calories, Fat 28g fat (11g saturated fat), Cholesterol 139mg cholesterol, Sodium 434mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 2g fiber), Protein 11g protein.
TRES LECHES (MILK CAKE)
This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
Provided by Stephanie Watts
Categories World Cuisine Recipes Latin American Mexican
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g
TRES LECHES CAKE
Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it's been lightened, the sweet flavors of this traditional Mexican dessert aren't lost, making it the perfect end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. , In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly., Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. , Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 126mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
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TRES LECHES FRENCH TOAST - COOKED BY JULIE
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5/5 (3)Calories 310 per servingCategory Breakfast, Dessert
- To make the custard, combine the condensed milk, evaporated milk, whole milk, eggs, cinnamon, and vanilla extract.
TRES LECHES FRENCH TOAST CASSEROLE - CRAZY FOR CRUST
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5/5 (14)Total Time 1 hrCategory BreakfastCalories 50 per serving
- Preheat oven to 350°F. Slice bread into 1” thick slices. You can leave them long or cut them in half, whichever you prefer. Spray a 2 Qt baking dish or a 9x13” pan with nonstick cooking spray.
- Whisk milk, creamer, sweetened condensed milk, and vanilla in a large measuring cup or bowl. The mixture will make about 4 cups. Reserve 1 3/4 cups of the milk mixture. Pour the rest into a bowl and add the eggs. Whisk until the eggs are combined into the milk.
- Dip each slice of bread in the egg mixture and place in pan. Bake for about 20-25 minutes, or until the mixture is hot and the bread is slightly more golden brown. Remove from oven and let cool 5 minutes.
- Heat remaining milk mixture for about 30 seconds in the microwave, just until it’s warm (you don’t want to add the cold milk to the french toast or it’ll cool it off). Pour the warmed milk mixture evenly over the top of the french toast. Serve warm, with whipped cream and fresh berries. It’s also good room temperature or cold, straight from the fridge. Store in the refrigerator for up to 2 days.
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