You might recall this beauty from one of our many stops at Colada during our recent vacation:
This french toast made me question everything I know about breakfast. Why should we be satisfied with ordinary french toast and basic pancakes when the possibilities are literally endless?
This lead me to wonder why I never make attempts to recreate slices of perfection like this at home.
Until now.
First, I must confess, I am not a fan of the famous tres leches cake.
Intrigued? Yes.
Satisfied? No.*
*No offense to tres leches lovers or bakers out there. I’m sure yours is the best and I can’t wait to try it.
Tres leches french toast has all the flavor that makes the cake so popular, without the cold, confusing, wetness throughout.
Traditional Tres Leches uses evaporated milk, sweetened condensed milk, and heavy cream. In an effort to spare us some of the fat, I switched the heavy cream to milk.* I’m fairly certain all the flavor comes from the sweetened condensed milk, but just for an added effect, I added a few splashes of vanilla.
*Although my recipe says 2%, I only had 1% on hand. The extra fat wasn’t missed at all, promise.
If you’re looking for an overly moist inside, you could soak the bread pieces for longer, but I’ve found that one healthy dunk does a basic piece of Italian bread good.
Everything that is perfect and lovely about ordinary french toast (the crunch from the buttery fried outside, the slightly wet, gooey inside) becomes elevated when these three milks meet. Sometimes I give my ordinary french toast a sprinkle of cinnamon and sugar, but with this the sugar isn’t necessary at all. The center of the french toast is now warm, gooey, with a sweet kick that makes your taste buds come to life.*
*Beware, those of you who are not morning people (like me). You may actually start your day happy after having a few slices of tres leches french toast with a drizzle of maple syrup.**
**You’ve got the good stuff, right?
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