I'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!—Anna Stigger, Katy, Texas
- 8 slices Texas toast
- 1/3 cup whipped cream cheese
- 1/3 cup dulce de leche
- 3 large eggs
- 1/2 cup 2% milk
- 1/2 cup half-and-half cream
- 3 tablespoons sugar
- 1-1/2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1 tablespoon corn syrup
- 3/4 cup chopped pecans
- Preheat oven to 325°. Place Texas toast on an ungreased baking sheet. Bake 15-20 minutes or until light brown. Cool.
- Arrange half of the toast in a single layer in a greased 8-in.-square baking dish, trimming to fit into dish if necessary. In a small bowl, mix cream cheese and dulce de leche; spread over toast. Top with remaining toast.
- In a small bowl, whisk eggs, milk, cream, sugar and vanilla; pour over toast. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove French toast from refrigerator while oven heats. In a small saucepan, combine brown sugar, butter and corn syrup; cook and stir over medium heat until sugar is dissolved. Stir in pecans; spread over top.
- Bake, uncovered, 40-50 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 6 servings.
Originally published as Dulce de Leche French Toast Bake in Breakfast & Brunch Bookazine 2014, p46
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