FRENCH TOAST WITH DULCE DE LECHE
This is an amazing spin on french toast that can either be a rich and tasty breakfast or an indulgent dessert. This requires overnight preparation, so the time does not reflect that. Oh, but these are so worth it! The credit for this recipe goes to Marc Murphy. Yet another wonder pulled from the pages of one of my many newlywed magazines. MMMmmmm...
Provided by Ms. Baker
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1459.3, Fat 110.1, SaturatedFat 65.7, Cholesterol 719.9, Sodium 470, Carbohydrate 97.9, Fiber 1, Sugar 78.7, Protein 19
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 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.
BANANA AND DULCE DE LECHE FRENCH TOAST
Make and share this Banana and Dulce De Leche French Toast recipe from Food.com.
Provided by Southern Polar Bear
Categories Breakfast
Time 30m
Yield 3 pieces, 1-2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 6369, Fat 695.9, SaturatedFat 69.2, Cholesterol 524.7, Sodium 288.6, Carbohydrate 30.3, Fiber 1.6, Sugar 14.8, Protein 24.3
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DULCE DE LECHE FRENCH TOAST BAKE - KITCHEN CENTS
From kitchencents.com
4.5/5 (22)Total Time 45 minsServings 8
- In a mixing bowl, beat together milk, eggs, cinnamon, vanilla, salt and half the sweetened condensed milk.
- Pour milk mixture over the bread. Lightly press bread down using a fork or spoon to help bread absorb milk mixture.
DULCE DE LECHE FRENCH TOAST RECIPE BY MARCY FRANKLIN
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4.3/5 (3)Estimated Reading Time 1 minServings 6Calories 691 per serving
- Mix all ingredients except bread, oil, and powdered sugar in a large bowl; allow to rest in the refrigerator for 1 hour. Arrange sliced brioche in a single layer in a baking dish then pour liquid over it. Refrigerate overnight.
- The following morning gently remove the soaked bread from the baking dish. Using a griddle or large nonstick sauté pan, heat a thin film of oil over medium heat. Fry French toast on both sides until golden brown, adding more oil as needed and being careful not to overcrowd the pan or skillet. Store finished slices on sheet in oven set to warm. Once all of the French toast is done, serve on plates and top with powdered sugar and a light drizzle of dulce de lèche.
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Cuisine Breakfast, Brunch, DessertEstimated Reading Time 4 minsServings 4Total Time 50 mins
- To a large, heavy saucepan, add half-and-half, vanilla sugar, vanilla and almond extracts, cinnamon and salt. Place over medium-low heat; cook and stir until sugar has melted, about 5 minutes, then add the baking soda. Continue cooking and thoroughly stirring until mixture caramelizes and thickens, about 20-25 additional minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust consistency by adding 1-2 teaspoons of half-and-half.
- Preheat oven to 200 degrees F. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.
- To a large non-stick skillet, add 1 1/2 teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.
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