Dulce de Leche French Toast Casserole

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Ingredients

  • French Toast
  • 8 sliced Challah bread
  • 13 oz dulce de leche
  • 3 large eggs
  • 3/4 cup half-and-half
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ tablespoon cinnamon
  • ¼ teaspoon salt
  • Pecan Crumble Topping
  • ¼ cup butter
  • ½ cup brown sugar
  • ¾ cup chopped pecans
Difficulty:
Dulce de leche and French toast are a match made in culinary heaven. After one bite, I'm sure you'll agree with me!

This is not your average French toast recipe! I know French toast isn't your typical breakfast casserole but trust me, this might become the new family favorite. The dulce de leche, which is like caramel but way better, gives the dish a wonderful richness, and the pecan crumble gives it a nice crunchy layer.  Baked in a casserole, the bread get an almost soufflé-like quality that melts in the mouth.

All in the Name?

Dulce de leche has many cousins throughout Latin America. In Colombia, they prepare essentially the same confection but call it arequipe. In Peru and Ecuador, it's called manjar blanco. People often think cajeta (the Mexican version) is the same thing as dulce de leche, but there's an important difference: the former is made with goat's milk, while the latter is made with cow's milk.

No matter what you call it, dulce de leche is one of those decadent pleasures that you can incorporate into all kinds of desserts. You can add it to your next cheesecake, pecan pie and even quesadilla recipe. And it's pretty easy to make at home if you don't want the store-bought variety. I might have to try it with pancakes next!

Directions

  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together the dulce de leche, eggs, half and half, sugar, vanilla extract, cinnamon and salt.
  3. Pour over the bread and gently stir to coat evenly.
For the Pecan Crumble
  1. Blend together the butter, brown sugar and pecans in a food processor.
  2. Evenly sprinkle the pecan crumble over the bread and bake at 350°F degrees for 30 minutes.

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