New recipes

Dulce de Leche French Toast

Dulce de Leche French Toast


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The Dulce de Leche French Toast.

The perfect entrée for a "beerunch," says Chris Wade, executive chef at Public House. "The French toast works well with an amber-style lager such as the Vienna Lager we served at Beerunch. Mill Valley Beerworks Westfalia, Sierra Nevada Vienna Lager, or Sam Adams Boston Lager work well."

Ingredients

  • 1 loaf of brioche bread, sliced 1.5 inches thick
  • 2 eggs
  • 1 Cup half-and-half
  • 1/2 Cup whole milk
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Cup dulce de lèche, plus more for drizzling
  • 1 Tablespoon rum
  • 1 Cup oil
  • Powdered sugar for dusting

Servings6

Calories Per Serving691

Folate equivalent (total)114µg29%


13 Dulce de Leche Recipes to Sweeten Life

Dulce de leche might look like caramel, but there are some pretty major differences. The sweet syrup has wayyy less sugar than caramel, and the treat most commonly associated with South America is made by slow cooking a can of condensed milk (whereas the traditional counterpart typically consists of sugar, water, and cream). You can make it in a crock pot, on the stove top, or buy it in a store. To jump-start your obsession, we’ve compiled 13 dulce de leche dessert recipes that are going to sweeten your life with just one taste.

Salted Dulce De Leche Tart

Buttery crust with a salty-sweet middle. What more can you ask for? To make your life easier, the crust and caramel-colored custard can be bought in a store. (via Goodie Godmother)

Dulce De Leche Vanilla Cake

Layer that ooey gooeyness on each and every layer. THICK. When you’re done, add some more on top with nuts for that *awe* effect. (via I Adore Food)

Dulce De Leche Crepes

The sauce is Argentinian, the crepes are French with a Swedish method, and, in just one bite, you’ve taken a culinary trip around the world while staying in the comforts of your own home. (via Dessert for two)

Dulce De Leche Gooey Bars

We’ve never seen a table of cookies that we willingly bypassed. Sandwich dulce de leche between the sugar variety and we instantly become cookie monsters IRL. (via Crazy for Crust)

Dulce De Leche Roll

Seriously, our stomach is doing some crazy flips at just one look at this beauty. (via Living Sweet Moments)

Dulce de Leche Crepe Cake

This crepe cake is almost (almost) too beautiful to eat. Take a picture before slicing in, so you’ll remember how perfection looked before you tasted it. (via Honestly Yum)

Dulce de Leche Apple Hand Pies

For these adorable (and portable) hand pies, all you need is four, we repeat, four ingredients. Dulce de leche is baked inside, but we approve giving it an additional drizzle on top. (via Easy and Delish)

Dulce de Leche Flan

Get ready to fall in love with this heart-shaped flan baked in dulce de leche. (via Cupcake Society)

Dulce de Leche French Toast

Anytime a breakfast item can double as dessert, you know that you’re onto something good. Take those egg-soaked bread slices out of the pan and serve them up with whipped cream and dulce de leche. (via Bluegrass Bites)

Dulce de Leche Cake

Simplicity can be key to your dessert dreams. A yellow layered cake, a smear of dulce de leche, and a simple white frosting will have you on cloud nine. (via Sifting Focus)

Dulce de Leche and Chocolate Bread Pudding

Dulce de leche and chocolate come together in one epic dessert. (via Kitchen Belleicious)

Dulce de Leche Apple Pie

This North American staple gets a South American twist with dulce de leche-covered apples. (via Vikalinka)

Five Ingredient Dulce de Leche Ice Cream

Creamy and OH-SO-dreamy ice cream is *always* a good idea. We suggest adding some dulce de leche to the tip of the cone for an unexpected treat. (via Treats and Trends)

Dulce de Leche French Toast Casserole

Luscious and totally amazing, you can enjoy this Dulce de Leche French Toast Casserole for a decadent breakfast, dessert, or just any time of the day. Disclosure: you won’t able to stop!

Hello everyone! Without further ado, let’s enjoy this Dulce de Leche French Toast Casserole and celebrate my upcoming birthday (This Friday). Let me use the opportunity to congratulate Neil who celebrates his birthday also on May 8th. I mean, what are the chances, eh? Two years in a row, I shared some traditional Russian desserts around my birthday here on the blog (This Earl’ Castle Ruins Cake and this Medovik – Russian Honey Layer Cake) however, this year I didn’t manage it. But no worries – I am baking another twist of that honey cake tomorrow (Because you cannot trust making your own birthday cake, right?)

Anyway, since I haven’t got anything elegant, I decided to share a recipe with one of my favourite things – dulce de leche.
This Dulce de Leche French Toast Casserole (Actually, you can name it a bread pudding, but it doesn’t sound that fancy) is something you want to dig in and trust me, it’s hard to stop until the skillet is (half) empty. Also, did I mention those pecans and a splash of strong alcohol like brandy or whisky? Divine!

Also, remember I promised to share another good news with you guys? Here we go. Please meet our sweet girl Daisy! We wanted to get a kitten and puppy roughly at the same time, to let them get accustomed to each other from a young age. I cannot say they’re best friends yet, but they like the company of each other. Daisy was a little shy for only a couple of days when she arrived, but she’s a totally bossy and cheeky girl now! And she’s so cute, especially when sleeping, haha. She’s been with us for a month, and I can tell it’s a perfect time as we have a unique opportunity to watch her grow while working from home these days.

All right, let me wrap this up. Please make this delicious Dulce de Leche French Toast Casserole and celebrate my birthday with me!


A Giveaway

Want to win 2 free samples of Folgers Flavors? Leave me a comment and let me know which flavor would be your favorite! Deadline is November 10, 2015. Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.

If you like this recipe, make sure you sign up for It Is a Keeper’s email newsletter! You’ll receive a FREE Kitchen Cheat Sheet Printable as a thank you!

SCROLL DOWN TO THE BOTTOM FOR THE PRINTABLE RECIPE.

For more recipe inspiration, be sure to check out these pages on It is a Keeper:


Pan Dulce French Toast With Dulce De Leche Sabor And A Cup Of Joe #GiveAway

When I was a little girl my grandfather would come home Friday afternoon from a long week of working hard with a brown bag filled with pan dulce. He would place the sweet bread in a dish on the table in preparation for his weekend routine. I always knew on Saturday morning as I heard the clink of his spoon stirring his ceramic cup that he was enjoying a cup of coffee with a little bit of abuelita chocolate grated in and an entire piece of pan dulce. He would set out a small jar of dulce de leche for me to have as a spread on my pan dulce in the event that I may have wanted to be extra sweet that morning.

Once Sunday morning would roll around the pan dulce would be hard and perfect for a french toast breakfast. I would rise early and watch my grandfather as he dipped the two day old stale bread into a creamy bath of eggs, milk and cinnamon. He would then butter a pan and cook the wedges into Mexican French Toast perfection. He would then place it on a communal platter and drizzle the top with dulce de leche and berries. I would take a plate and so would he, and as I became older I would join him in washing it all down with a warm cup of coffee.

This was our ritual, our bonding time, our time to catch up while the rest of the house still found peace in their dreams. He would share stories of his childhood living in between Juarez, Mexico and El Paso, Texas and how rough it was for him, his single mom, and all his siblings living through the depression. Some of the stories were so unreal and sad that all I could do was be thankful that he made his way via a freight train to Los Angeles to build a life here, and make the best of his situation. His stories play out like a beautiful mariachi ballad drenched in tears and boisterous laughter. He is my hero.

Recently I was at a tasting and the Mexican chef made french toast out of pan dulce. It immediately took me back to the days of living under the same roof as my grandfather and enjoying Sunday breakfast with him drenched in our latin history. I decided to recreate the dish with my own spin to it. As I was shopping for the ingredients I went to grab some coffee-mate for the cafesito, and noticed they now made Dulce De Leche flavor and Abuelita chocolate flavor, yes you read right. Can you believe that deliciousness? I grabbed two of each, one for him and one for me. This past Sunday I invited him over for a pan dulce french toast breakfast and stories of our Hispanic heritage and waited to hear the clink of the spoon against the ceramic mug.

Ingredients for pan dulce french toast in a dulce de leche sabor:

  • day old pan dulce
  • 3 – eggs
  • 1/2 – cup milk
  • 1/2 – teaspoon ground cinnamon
  • 1/2 – teaspoon vanilla extract
  • butter to grease the pan
  • 3 – tablespoons coffee-mate dulce de leche flavor
  • 1 – cup powdered sugar
  • fresh berries
  • a cup of coffee
  • 1 – tablespoon coffee-mate abuelita flavor
  1. On a large cutting board slice pan dulce into wedges. Set to the side.
  2. In a bowl whisk eggs, milk, cinnamon, and vanilla extract together.
  3. Lightly dip pan dulce wedge into egg batter.
  4. In a pan over a medium flame add a small amount of butter to grease pan. Once melted, add in soaked pan dulce wedge.
  5. Fry pan dulce in butter on all side until fully cooked about two to three minutes per side.
  6. Place on a large plate.
  7. In a small bowl whisk coffee-mate dulce de leche and powdered sugar, until there are no clumps.
  8. Place dulce de leche mixture in a small plastic bag and cut a small snip in the end. Drizzle over the french toast.
  9. Top with berries.
  10. Serve with a cup of coffee and Coffee-Mate abuelita flavor.

WAIT…. There’s more! I am giving away a Coffee-Mate kit! The giveaway consists of 1 hand designed coffee mug (by my buddy Crafty Chica), two coupon vouchers, a set of coffee coasters, and a coffee sleeve (pictured below). Enter for a chance to win!


Easy Dulce de Leche Baked French Toast Recipe

I've lived in a lot of different places in my life (Air Force kid), and I love taking advantage of the unique opportunities each place has to offer. Here in the Phoenix area, I'm truly spoiled, with amazing markets where I can get amazingly fresh tortillas, salsas, and everything you might want to fix any number of Mexican and south American cuisines. It was here that I learned about dulce de leche, an amazing caramel-like substance. Sweet, complex, creamy, delicious. It's a lot like caramel, but it's definitely its own thing.

Even the big national brands like Coffee-mate are jumping in on the flavor (they must know a good thing when they taste one!), and I couldn't resist trying the new Dulce de Leche Coffee-mate creamer flavor as soon as I found it in a local store.

It's delicious in coffee (of course), but I bad bigger plans for the creamy, sweet liquid. I started dreaming up an easy breakfast casserole, a baked French toast with dulce de leche fabulousness baked right in. And once I'd thought of the idea, I simply had to create it.

Dulce de Leche Baked French Toast Ingredients:

  • one loaf of French bread
  • 6 eggs, beaten
  • 1 cup Coffee-mate Dulce de Leche Creamer
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 t vanilla
  • 1/4 t salt
  • 1 can Nestle Dulce de Leche

Start by cubing or tearing up your loaf of French bread into chunks. If you really want to gild the lily, use homemade bread, like I did. This is a fabulous way to use up leftover, stale bread, but fresh works, too.

Place the chunks of bread in a 9x13 pan.

Combine salt, eggs, Dulce de Leche Coffee-mate creamer, milk, and brown sugar in a bowl, and whisk together.

Pour the liquid mixture over the bread. At this point, you can bake, or you can cover the pan and store it in the fridge until you're ready to bake. This can even be made the day before you want to serve the French toast, which makes it absolutely ideal for when you have company over and need to serve breakfast or brunch. I'll bet you could even freeze it at this stage, and bake it directly from the freezer. I'll have to test that out next.

When it's time to bake, preheat the oven to 350 degrees Fahrenheit. While waiting for the oven to come to temperature, open up the can of Dulce de Leche, that nectar of the gods, and spread it over the top of the French toast mixture.

One small can is the perfect quantity to cover a 9x13 pan nicely.

Bake at 350 for 45 minutes.

While you're baking the French toast, you can whip up some whipped cream.

Scoop some of that warm, sweet French toast bake in your dish, top with a dollop of cold whipped cream, and enjoy complete bliss.

Ok, so yes, this is essentially eating bread pudding for breakfast. What's wrong with that? It's totally the same as French toast, just way easier to make in a pan!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.


Recipe Summary

  • 1 small finishing nail
  • 1 (14 ounce) can sweetened condensed milk
  • 3 cups water, or more as needed

Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.

Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.

Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.


French Toast with Raspberry, Dulce de Leche and Cream Cheese

I can’t believe it is already time again for another round of the Secret Recipe Club! That month went fast! This time around I was assigned Brandy, the Nutmeg Nanny‘s blog, and couldn’t have been happier. She makes the kinds of things I love to make and eat so the difficult choice was actually settling on one thing to feature.

On her blog she has a recipe called The Bianca. Intriguing, no?

Of course I had to find out what that was and it turns out it is a dessert grilled cheese sandwich that is layered with raspberry jam, dulce de leche and mascarpone cheese. It sounded different and absolutely heavenly and my first thought was that it must be french toast. I read more closely then and found that it is actually just the grilled bread, but that Brandy thought it would make fantastic french toast too. I decided that would have to be the way to go for me.

I didn’t have any mascarpone cheese on hand, or dulce de leche for that matter, or bread actually, so when I wanted to plan and make this recipe I had to plan ahead a little bit. I’ve been playing around with different bread recipes trying to find one I love that would perfectly substitute the store bought sandwich loaf that my boys prefer. I just can’t justify the cost of store bought when I can make it at home. Seriously, they are charging almost $4 a loaf for the brand we usually buy (a local company even) and it is ridiculous – we’re not talking some crazy good artisan bread here so I’m working it out of our lives. The loaf I used to make this bread is *almost* perfect so once I’ve really tweaked and perfected it I will let you know.

Anyway, I decided to use regular cream cheese instead of the mascarpone, just because it was handy and I alway have it. I also lived dangerously and boiled a can of sweetened condensed milk in a large, water filled pot for about 4 hours to make my dulce de leche. I know there are stories out there about cans exploding, but I’ve never had any problem at all and was feeling somewhat lazy. It worked just fine as usual, but you can also easily buy a can of dulce de leche in your market’s Latin section. It is a wonderful thing to keep on hand.

As for my jam I used a seedless, black raspberry that I love.

I have to tell you, I didn’t know what to expect from this recipe… and now I don’t know how I’ll ever eat french toast with just syrup again. The only thing I can think of to say about this was that it definitely rivals the Nutella stuffed french toast I posted not long ago in being a really special treat and ridiculously delicious.

French Toast with Raspberry, Dulce de Leche and Cream Cheese
Adapted from Nutmeg Nanny

FOR THE FRENCH TOAST:
8 slices good quality white bread
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons milk
1 tablespoon sugar
1 tablespoon butter, for the griddle

FOR THE CREAM CHEESE:
8 ounces cream cheese, softened to room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice

FOR THE FILLING:
1 tablespoon seedless black raspberry jam per ‘sandwich’
2 tablespoons dulce de leche, slightly warmed and spreadable

FOR THE GARNISH:
fresh berries for topping, raspberries and blackberries preferably
confectioners’ sugar for sprinkling

Prepare all your fillings and garnishes first so that you are ready to layer and serve while your french toast is hot.

To prepare the cream cheese just put the ingredients in a medium sized bowl and use a handheld mixer to beat the filling until it is light and creamy and spreadable. Set aside. Have your other fillings ready, stirred and spreadable, with the dulce de leche slightly warmed.

To make the french toast use a shallow dish to beat the eggs, milk, vanilla and sugar thoroughly to combine. Heat a large griddle over medium high heat, then turn the temperature down to medium low and cover the surface with the butter to melt it and grease the pan generously with the pan. Dip each slice of bread into the egg mixture on each side, just for a couple of seconds to soak up a little of the mixture. Place each dipped piece into the butter on your griddle and allow it to cook until golden brown, about 1 to 2 minutes, then turn it over and cook the other side.

Place one piece of french toast on each person’s plate and spread some of the cream cheese mixture on top, followed by the dulce de leche. On the second slice of toast for each serving spread the jam. Sandwich the two pieces together, sprinkle with berries and confectioners’ sugar and serve hot.


Dulce de Leche French Toast - Recipes

While she used challah, eggs and cream to rich effect, here’s an even richer recipe—a signature brunch dish at the Sushi Samba restaurants in New York City (there are other locations nationwide).

If you’re in New York City for a brunch, head to Sushi Samba’s Gramercy or West Village locations. The French toast is on the $30 pre-fixe menu bottomless Prosecco can be added for an additional $25.

Everyone else: Make it yourself at home!

You may notice that there’s no dulce de leche in the recipe below. That’s because dulce de leche is made by heating sweetened condensed milk until it caramelizes.

Soaking the bread in sweetened condensed milk embeds the flavor of dulce de leche in it.


RECIPE #1: DULCE DE LECHE* BRIOCHE FRENCH TOAST

Ingredients For 4 Servings

*Sushi Samba, which has a Brazilian flair, uses the Portuguese term, doce de leite, instead of the Spanish dulce de leche.



[1] It doesn’t get richer than this (photo © Sushi Samba | NYC [now closed])!

1. PLACE brioche in a 275°F oven for 5-10 minutes to dry.

2. COMBINE all the liquid ingredients and add the bread. Allow the brioche to soak for 1-2 minutes.

3. COOK on a flat top or in a nonstick sauté pan for 2 minutes per side and finish in a 350°F oven for an additional 3 minutes, or just until the center has firmed.

4. GARNISH with the fruits of your choice and powdered sugar.


[3] Parisian pâtissièr Pierre Hermé bakes round loaves of brioche (photo © Pierre Hermé).

Brioche (bree-OASH) is light, slightly sweet bread made with eggs, yeast and butter, and glazed with an egg wash. Richer than a standard loaf of bread, brioche is used as a breakfast bread, for French toast and in combination with luxurious first courses such as foie gras and smoked salmon.


The word comes from Old French, broyer, to knead. The expression, “If they have no bread, let them eat cake,” commonly mis-attributed to Queen Marie-Antoinette (1755-1793), wife of Louis XVI. There’s more about this below.


THE HISTORY OF BRIOCHE

The word brioche first appeared in print in 1404. The recipe is believed to be based on a traditional Norman recipe, a form of which may have been brought to Gaul by the Romans (but Southern Europe was not focused on dairying, hence no butter, using olive oil instead).

The sweetness of the bread led it to be served as a pastry or as the basis of a dessert, with many local variations adding other ingredients, fillings and toppings [source].

Brioche is the best bread for French toast and bread pudding, and also famously served with foie gras and other meat-based terrines and mousses.

The philosopher Jean-Jacques Rousseau, in his 1783 autobiography “Confessions,” writes that “a great princess” is said to have advised, regarding what to do about starving peasants, “S’ils n’ont plus de pain, qu’ils mangent de la brioche”. This is commonly translated as “If they have no bread, let them eat cake.”

After publication, it was speculated that these words of compassion and noblesse oblige [not!] actually referred to Maria Theresa of Spain (1638-1683), the wife of Louis XIV (her husband’s paternal grandmother), or various other aristocrats. If so, Marie-Antoinette may have known, and repeated, the phrase, which has since been attributed to her.