Dulce de Leche French Toast

Dulce de leche is a sweet, thick caramel sauce from Latin America that combines sugar and dairy to create a decadent topping fit for many sweet treats. In this recipe, we swap dulce de leche for the standard syrup to top slices of French toast for a delicious, global-inspired breakfast. The caramelization that occurs in this recipe primarily comes from the sugar naturally found in dairy, plus some added vanilla sugar, slowly cooking and reducing into a rich, sweet sauce.

Ingredients

Dulce de Leche

French Toast

  • 4 eggs, beaten
  • ¼ cup half-and-half
  • 1 loaf artisanal bread, cut into 8 (1-inch) slices (Baguette, Brioche or Challah)
  • 2 tablespoons butter (divided)
  • 3 teaspoons canola oil (divided)

Directions

In a large, heavy saucepan, add half-and-half, coarse sugar, vanilla extract, almond extract, 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 stirring frequently until the mixture caramelizes and thickens, about 20-25 minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust the consistency by adding 1-2 teaspoons of half-and-half.

Preheat oven to 200°F. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.

Add eggs and half-and-half to a medium shallow bowl; whisk to combine and set aside.

To a large non-stick skillet, add 1 ½ teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.

Dip both sides of each bread slice in egg mixture and place in skillet. Cooking two to four pieces at a time, until done, about 1-2 minutes per side, turning only once. Place on a prepared baking sheet and place in the oven to keep warm while the remaining pieces are cooked.

Plate two pieces of French toast and top each serving with 2 tablespoons of warm dulce de leche sauce.

Dulce de Leche

French Toast

  • 4 eggs, beaten
  • 60 ml half-and-half
  • 1 loaf artisanal bread, cut into 8 (3-centimeter) slices (Baguette, Brioche or Challah)
  • 2 tablespoons butter (divided)
  • 3 teaspoons canola oil (divided)

Directions

In a large, heavy saucepan, add half-and-half, coarse sugar, vanilla extract, almond extract, 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 stirring frequently until the mixture caramelizes and thickens, about 20-25 minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust the consistency by adding 1-2 teaspoons 5-10 ml of half-and-half.

Preheat oven to 95°C. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.

Add eggs and half-and-half to a medium shallow bowl; whisk to combine and set aside.

To a large non-stick skillet, add 7.5 ml oil and 13 grams butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.

Dip both sides of each bread slice in egg mixture and place in skillet. Cooking two to four pieces at a time, until done, about 1-2 minutes per side, turning only once. Place on a prepared baking sheet and place in the oven to keep warm while the remaining pieces are cooked.

Plate two pieces of French toast and top each serving with 2 tablespoons of warm dulce de leche sauce.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract