1 / 1
Dulce de Leche Challah French Toast
Crispy on the outside and impossibly creamy within, this upgraded French toast relies on thick slices of challah to soak up a rich dulce de leche custard. You'll pan-fry each piece in butter until deeply golden, creating a caramelized crust that gives way to a tender center. It's a decadent weekend breakfast that feels incredibly special but doesn't require any complicated techniques. Drizzle the warm slices with even more dulce de leche right before serving.
Equipment
- Skillet
Ingredients
- 3 cups whole milk or almond milk
- 1 / 2 cup traditional dulce de leche
- 3 teaspoons vanilla extract
- 1 / 4 teaspoon salt
- 6 large eggs
- 8 (1-inch-thick) slices challah bread, or bread of your choice
- 2 tablespoons unsalted butter
Instructions
- 1Whisk the milk, dulce de leche, vanilla extract, and salt together in a large shallow bowl. Add the eggs and blend thoroughly until the custard is smooth.
- 2Place several slices of challah into the egg mixture. Turn them over once to ensure they're just soaked through. Don't leave them in too long, or the bread will become too fragile to handle.
- 3Melt the unsalted butter in a large skillet over medium heat. Arrange as many bread slices in the pan as will comfortably fit without crowding. Overcrowding lowers the pan temperature and prevents proper browning.
- 4Cook the bread for 3 to 4 minutes, adjusting the heat as needed to prevent burning, until the underside develops a rich golden brown color.
- 5Turn the bread over with a spatula and lower the heat to medium-low. Continue cooking for another 3 to 5 minutes until the second side is golden brown and the center is cooked through.
- 6Transfer the finished French toast to a serving platter. Repeat with the remaining slices, then top with gently warmed dulce de leche before eating.
Notes
- Slicing: For the best texture, slice the challah between 3/4 and 1 inch thick so it absorbs the custard without becoming too flimsy.
- Bread choice: If you can't find challah, brioche or thick-cut Texas toast are excellent alternatives.
- Prep tip: Stale bread absorbs custard better than fresh bread. Leave your slices out on a wire rack the night before cooking.
- Keep warm: Place cooked slices on a wire rack set inside a baking sheet in a 200F oven while you finish the remaining batches.