Dulce de Leche Overnight French Toast

| March 29, 2013 | 13 Comments

dulce de leche french toast

Hello, my name is Sarah and I am addicted to overnight French toast. But I want you to know that I’ve made an important breakthrough in my overnight French toast addiction — I’ve stepped beyond the confines of my very favorite Overnight Creme Brulee French Toast. (Note to my family — don’t worry, I won’t stop making the other version! But variety is good too!)

This recipe has been in my head for a few years now. Every since I discovered that you can buy dulce de leche in a can, I wanted to try using that as the base layer of overnight French toast. But my family has a fierce devotion to the other recipe, so it took me awhile to get around to actually creating it. But once I did? Well … this version has a lot going for it.

overnight french toast

This starts with a layer of sweet, creamy dulce de leche — which you can buy at some grocery stores or online. It’s in the baking aisle near the sweetened condensed milk and evaporated milk. What I love about it is that it’s so easy to work with. Just open the can, spread it in the pan and you’re done. Simple as can be.

Then you press slices of French bread into the dulce de leche, fitting as many as you can into the square baking dish. Pour over the vanilla scented egg mixture and then let it sit overnight. The bread will suck up some of that egg mixture, making it super tender as it bakes.

When you finally bake it the next day, the dulce de leche bubbles around the French toast, literally surrounding it with sweet, creamy, caramel-y goodness. It’s heavenly — especially when you flip the pieces out onto plates with that dulce de leche layer on top. How could you say no?

This is a perfect French toast bake for holidays or special occasions. It’s so simple and easy. And the crowd? They’ll totally go wild for this one.

dulce de leche french toast-4

Dulce de Leche Overnight French Toast

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 6 hours, 50 minutes

Yield: serves 4

Dulce de Leche Overnight French Toast

This sweet overnight French toast bakes with a creamy layer of dulce de leche, which bubbles up and around it while it cooks -- can you say decadent? And it's super easy to make too.

Ingredients

  • 1 13.4-oz can dulce de leche
  • 1/2 loaf French baguette, cut into 1-inch slices (about 10-12 slices)
  • 3 large eggs
  • 3/4 cup half and half
  • 1 tsp vanilla extract
  • Pinch salt

Instructions

  1. Pour the dulce de leche into an 8x8-inch glass baking dish. Spread into an even layer. Press the bread slices into the dulce de leche, fitting as many as you can into the baking dish.
  2. Whisk together the eggs, half and half, vanilla extract and salt. Pour over the bread, taking care to soak each piece. Cover and store in the refrigerator overnight. The bread will absorb some of the egg mixture, making the pieces super tender when cooked. (NOTE: This needs to chill for at least 6 hours before cooking.)
  3. Remove the baking dish from the fridge and let sit for 30 minutes. Meanwhile, preheat the oven to 350 degrees. Bake for 35-40 minutes, until the French toast puffs and turns a golden brown. Remove from the oven and immediately use a knife to loosen the French toast from the sides of the dish.
  4. Cut into pieces and use a spatula to transfer to plates. You’ll want to flip the French toast over in the transfer so that the dulce de leche is on top (mmm!).

Notes

Hint: Find dulce de leche in a can in the baking aisle. It's usually near the sweetened condensed milk and evaporated milk.

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Category: Breakfasts, Celebrate, Easter, Recipes, vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (13)

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  1. French Toast Recipes - Jenn Unplugged | August 3, 2013
  1. Karly says:

    Yes! I love this! Such a fun treat.

  2. Sarah,
    How do you stop yourself from just grabbing a spoon and digging in when you open up the can of dulce de leche? I think my version would simply be:
    1. Open the can of dulce de leche.
    2. Grab a spoon.
    3. Let the rest of the family fend for themselves.

    I’ve actually never tried a can of dulce de leche, but I’ve cooked cans of sweetened condensed milk before, and I suspect the result is very similar. And I love to eat sweetened condensed milk . . .

    Thanks for a delicious–new–overnight breakfast recipe!

  3. Oh Sarah, this would be so perfect for Easter! I’m going to share with my FB followers.

  4. Becky says:

    Can’t wait to get this out of the oven! In our grocery store we found the dulcet de leche with the Hispanic food.

  5. patsy says:

    This looks ah-mazing! I can’t wait for an excuse to try this recipe!

  6. That sounds decadent and delicious … and a must-try!

  7. Angel says:

    Hi Sarah,
    New follower from the hop. Great blog. I’ve got you on G+, FB, Twitter and Pinterest. Hope you will visit my blog and hopefully want to return the follows.
    Angel

  8. Tonia says:

    Hi Sarah. I’m going to be making this for breakfast for Sunday. I’m going to make two and send one to my mom’s house for her & my sister’s family to enjoy. Excited for Landon to try this. Oh, and I too always have to have a taste when I’m using sweetened condensed milk. LOL

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