Tres Leches French Toast Recipes

TRES LECHES BAKED FRENCH TOAST

Steps:

• 1. Grease a shallow 1½-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended.
• 2. 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.
• 3. Preheat the oven to 350°F. 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.

TRES LECHES FRENCH TOAST

Steps:

• To make the custard, combine the condensed milk, evaporated milk, whole milk, eggs, cinnamon, and vanilla extract.
• Melt butter in a large skillet over medium heat.
• Dip the bread in the custard and coat both sides.
• Fry bread slices until golden brown on both sides.
• Serve immediately and enjoy!

TRES LECHES FRENCH TOAST

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

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.

TRES LECHES (MILK CAKE)

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!

TRES LECHES CAKE

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.