French Toast with Dulce de Leche
Thick slices of brioche bread are soaked in a rich, spiced custard, pan-fried to a perfect golden-brown, and lavishly drizzled with warm, creamy dulce de leche. This indulgent twist on a breakfast classic offers a delightful taste of Latin American sweetness.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Custard Base
- b.In a shallow dish (like a pie plate) that's wide enough to fit a slice of bread, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- c.Continue whisking for about 1 minute until the mixture is completely smooth, frothy, and uniform in color.
- 2
Step 2
- a.Soak the Bread
- b.Place a large non-stick skillet or griddle over medium heat.
- c.Working one slice at a time, dip the brioche bread into the custard mixture.
- d.Allow each side to soak for 20-30 seconds, until it has absorbed the custard but is not falling apart. Do not press down on the bread.
- 3
Step 3
- a.Cook the French Toast
- b.Add 1 tablespoon of butter to the preheated skillet and let it melt and foam.
- c.Carefully place 2 soaked bread slices onto the skillet, ensuring they don't touch.
- d.Cook for 2-4 minutes per side, until deep golden brown and crispy on the outside. The center should be cooked through and custardy, not raw.
- e.Transfer the cooked slices to a wire rack set on a baking sheet and keep warm in a 200°F (95°C) oven.
- f.Wipe the skillet clean with a paper towel and repeat the process with the remaining butter and bread slices.
- 4
Step 4
- a.Serve and Garnish
- b.While the last batch is cooking, gently warm the dulce de leche in a small saucepan over low heat or in the microwave for 20-30 seconds until it's smooth and pourable.
- c.Arrange two slices of French toast on each plate.
- d.Drizzle generously with the warm dulce de leche.
- e.If desired, dust with powdered sugar and top with fresh banana slices. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old bread. Stale, dry bread is sturdier and absorbs the custard better without becoming soggy.
- 2For the richest flavor, use full-fat dairy like whole milk and heavy cream.
- 3Control the heat. Medium heat is crucial. Too high, and the outside burns before the custard inside cooks; too low, and the toast becomes greasy.
- 4Wipe the skillet between batches to prevent burnt butter from sticking to subsequent slices.
- 5Warm your serving plates in the oven for a few minutes to keep the French toast hot for longer.
Adapt it for your goals.
Bread
Instead of brioche, try using thick-cut challah, Texas toast, or a sturdy sourdough for a different texture and flavor.
ToppingsToppings
Garnish with toasted pecans or walnuts for a nutty crunch, fresh berries for a tart contrast, or a sprinkle of sea salt on the dulce de leche to enhance its caramel flavor.
Custard FlavorCustard Flavor
Add a teaspoon of orange zest to the custard for a bright, citrusy note, or a tablespoon of dark rum or brandy for a more decadent, adult version.
Stuffed French ToastStuffed French Toast
Create a sandwich with two thinner slices of bread and a layer of cream cheese or mascarpone in the middle before soaking and frying.
Why this is on our healthy list.
Source of Complete Protein
The eggs in the custard provide high-quality, complete protein, which is essential for muscle repair, immune function, and overall body maintenance.
Provides Quick Energy
The carbohydrates from the bread and sugars provide a quick source of energy, making this a filling and satisfying meal to start the day or recover after activity.
Potassium from Bananas
When garnished with bananas, this dish offers a good source of potassium, an important mineral and electrolyte that helps regulate blood pressure and fluid balance.
Frequently asked questions
A typical serving of two slices contains approximately 650-750 calories, depending on the thickness of the bread and the amount of dulce de leche and butter used. This is an estimate and can vary.