TRES LECHES FRENCH TOAST

Tres Leches French Toast image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 large eggs
12 ounces evaporated milk
1/2 cup sweetened condensed milk
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
One 16- to 18-ounce loaf challah or brioche, cut into 1-inch-thick slices
Unsalted butter, for cooking
Canola oil, for cooking
Warm maple syrup, for serving
Raspberry or strawberry preserves, for serving

Steps:

In a medium bowl, beat the eggs with the three milks, the cinnamon, vanilla, salt, cardamom and cloves. Pour into a 9-by-13-inch baking dish.
Preheat a very large cast-iron skillet or griddle over medium heat, then melt 1 tablespoon butter in 1 tablespoon canola oil.
In batches, add the slices of challah to the milk mixture, turning a few times to soak up some of the mixture. When the butter is melted, add the coated challah and cook until golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side, 2 to 3 minutes more. Repeat with the remaining challah, adding butter and oil as needed. Serve with warm maple syrup and raspberry or strawberry preserves.

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