One of the things that I have learned to love in Texas is Dulce de Leche. Thick, rich, caramelized sweetened condensed milk is sweet and delicious- so help me I have trouble not just eating it with a spoon.
OK. I do eat it with a spoon….sssshhhhhhhhhhhhhh…..
The other day I was at the store and saw Dulce de Leche Cheerios and picked them up. I mean, after all, how can anyone resist?
I was surprised that my kids didn’t like them. I mean, really? But they didn’t. I hate wasting food so I decided to find something to do with them. I was thinking pie crust, actually.
French toast is practically worshiped in this house. It hasn’t ever really been one of my favorites but my husband, my son in law, and most of my kids adore it. It is an easy Sunday dinner, and once in awhile I have time to make it for breakfast. In fact, the popularity of this dish is one reason why there is only one image. It was devoured before I had a chance to get the pictures done!
You need to get the thick Texas Toast bread or hand cut brioche for the best results. You want it to be thick. Let it dry out a bit by leaving it uncovered overnight or for a couple of hours before you make it. That way it will soak up just enough batter with out getting soggy. Be sure and let the excess batter drip off into the bowl before you lay it in the crumbs. Flip it over, gently press the crumbs into the top and lay on the hot griddle.
Perfect French toast is tender on the inside and crunchy on the outside. With the extra texture from the crumbs this is absolutely perfect. If it is too sweet for your tastes as a breakfast plop a scoop of really good vanilla ice cream on top of the warm toast and drizzle it with more dulce de leche before sprinkling it with pecans. Voila – simple and delicious dessert.
Dulce de Leche French Toast
- 6 - 8 slices Texas toast or brioche
- 3 eggs
- 1 cup half and half
- 1 teaspoon vanilla
- 1/4 cup dulce de leche
- 1 pinch salt
- 4 cups of Dulce de Leche Cheerios, , crushed until it is in coarse crumbs (think Panko)
- Heat up a griddle.
- Beat eggs until foamy.
- Add the half and half, vanilla, dulce de leche, and salt - beat until well mixed.
- Pour the crumbs on a flat plate.
- Dip the bread into the batter, let is soak for a little bit, and let the excess drip off.
- Lay in the crumbs flipping to cover both sides.
- Lightly grease the griddle with butter.
- Place the crumb coated bread on the griddle.
- Cook until golden on one side, flip and cook on the other side.
- Serve with melted butter and hot syrup or powdered sugar..