Tres Leches Baked French Toast Recipes

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TRES LECHES FRENCH TOAST



Tres Leches French Toast image

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

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

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.

TRES LECHES BAKED FRENCH TOAST



Tres Leches Baked French Toast image

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

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup milk
6 large eggs
1 teaspoon ground cinnamon, plus more for serving (optional)
1 teaspoon vanilla extract
1 (12 ounce) package Hawaiian® Original Sweet Rolls, cut into 1-inch chunks

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 (MILK CAKE)



Tres Leches (Milk Cake) image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

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

BAKED FRENCH TOAST



Baked French Toast image

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. -Jill Baughman, New York, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 17

8 ounces day-old French bread, unsliced
4 large eggs
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
1/4 teaspoon kosher salt
2 cups whole milk
1/2 cup heavy whipping cream
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 teaspoon ground cinnamon
Freshly grated nutmeg, optional
Fresh blueberries or raspberries
Confectioners' sugar

Steps:

  • Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.

TRES LECHES CAKE



Tres Leches Cake image

This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

Provided by Monica

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 8

Number Of Ingredients 11

1 cup white sugar
5 egg yolks
5 egg whites
⅓ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
  • Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
  • Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
  • Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
  • Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
  • Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g

CLASSIC TRES LECHES CAKE



Classic Tres Leches Cake image

Tres leches means "three milks." This cake gets its name because it uses three kinds of milk-evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

4 large eggs, separated, room temperature
2/3 cup sugar, divided
2/3 cup cake flour
Dash salt
3/4 cup heavy whipping cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon rum extract
TOPPING:
1-1/4 cups heavy whipping cream
3 tablespoons sugar
Optional: Dulce de leche or sliced fresh strawberries

Steps:

  • Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

Nutrition Facts : Calories 392 calories, Fat 23g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 104mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 8g protein.

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Top Asked Questions

How to make tres leches cake?
How to make Tres Leches Cake: Make Tres leches cake by combining flour, baking powder and salt in a large bowl. Separate the eggs and add sugar to the egg yolks. Mix well and add milk and vanilla to the same bowl. Pour the egg yolk mixture over the flour mixture and stir to combine.
What kind of milk do you use for tres leches?
Whisk together condensed milk, evaporated milk and heavy cream and pour over cake. Let cake cool completely in the fridge. Top with whipped cream and ground cinnamon before serving. Let’s take a quick minute to understand the differences in the milks you’re going to be using to soak this Tres Leches Cake.
How do you make French toast like mom made it?
Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat.
What kind of milk do you use to make French toast?
The french toast part comes from making a custard with eggs and milk. I used Almond Breeze Chocolate Almondmilk instead of plain because it adds some sweetness and chocolate flavor to the custard. I use Almond Breeze for almost every recipe at home instead of using regular milk, because it’s easy to substitute.

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