- 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
- 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.
- 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.)
- 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.
- 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!).
Hint: Find dulce de leche in a can in the baking aisle. It's usually near the sweetened condensed milk and evaporated milk.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.