Dulce de Leche French Toast

Dulce de Leche French Toast

Ingredients

Dulce de Leche

  • 1 cup half-and-half
  • 1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/2 teaspoon ground organic cinnamon
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 1 tablespoon butter

French Toast

  • 4 eggs, beaten
  • 1/4 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

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

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

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

To a large non-stick skillet, add 1 1/2 teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.

Dip both sides of bread in egg mixture and place in skillet. Cook 4 pieces at a time until done, about 1-2 minutes per side, turning only once. Place on prepared baking sheet and place in oven to stay warm. Carefully wipe skillet with paper towels, add remaining butter and oil, then repeat directions with remaining bread.

Plate two pieces of French toast and top each serving with 2 tablespoons of warm Dulce de Leche.

Dulce de Leche

  • 240 ml half-and-half
  • 80 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/2 teaspoon ground organic cinnamon
  • 1/4 teaspoon salt
  • 1 pinch baking soda
  • 1 tablespoon butter

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

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

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

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

To a large non-stick skillet, add 1 1/2 teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.

Dip both sides of bread in egg mixture and place in skillet. Cook 4 pieces at a time until done, about 1-2 minutes per side, turning only once. Place on prepared baking sheet and place in oven to stay warm. Carefully wipe skillet with paper towels, add remaining butter and oil, then repeat directions with remaining bread.

Plate two pieces of French toast and top each serving with 2 tablespoons of warm Dulce de Leche.

  • 10 minprep

  • 40 mincook

  • 4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract