Tres Leches French Toast Recipe

Make tres leches custard

In a large mixing bowl, whisk together whole milk, evaporated milk, sweetened condensed milk, and heavy cream until smooth.

In a separate bowl, lightly beat the eggs just until combined. Temper the eggs by slowly whisking about 1/4 cup of the milk mixture into the eggs, then whisk the warmed eggs back into the larger milk mixture until fully combined.

Add vanilla extract, ground cinnamon, and kosher salt. Whisk until evenly incorporated. Taste and adjust salt or vanilla if desired.

Pour the custard mixture into a shallow baking dish large enough to hold the bread slices in a single layer (9x13 or similar). Let the custard chill in the refrigerator for 15–20 minutes to meld flavors; this also helps it soak more evenly into the bread.

While the custard chills, prepare the bread. If the bread is very fresh and soft, cut 1–1½-inch-thick slices and dry them slightly on a wire rack for 10–15 minutes so they absorb without falling apart. Stale or day-old bread works best.

Working with one slice at a time, submerge each slice into the chilled tres leches custard for 20–30 seconds per side, pressing gently so the custard soaks in but does not make the slice soggy. Transfer soaked slices to a wire rack set over a tray to drain briefly (1–2 minutes). Repeat with remaining slices.

Optional coating: pour the granulated sugar onto a shallow plate. Lightly press both sides of each soaked slice into the sugar right before frying for a slightly crunchy caramelized edge.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and swirl to coat. When butter foams and is fragrant, add 2–3 soaked slices (do not crowd). Cook for about 2–3 minutes per side, until golden brown and set. Add the remaining tablespoon of butter as needed and cook remaining slices in batches. Keep cooked slices on a warm baking sheet in a low oven (200°F / 95°C) while finishing.

If you prefer to finish in the oven for consistent soak texture: after quickly searing both sides just to caramelize (about 1–1½ minutes per side), transfer all slices to a parchment-lined sheet and bake at 350°F (175°C) for 6–8 minutes until set and slightly puffed.

Prepare whipped cream by whipping cold heavy cream with powdered sugar until soft peaks form. Alternatively use store-bought whipped cream.

To serve, stack 2 slices per plate (or lay side-by-side). Spoon or pipe whipped cream over the top of the French toast. Sprinkle with fresh berries, toasted nuts, and a light dusting of ground cinnamon and powdered sugar.

For extra tres leches richness, drizzle 1–2 tablespoons of remaining chilled tres leches mixture or extra sweetened condensed milk over the assembled French toast. Serve immediately with maple syrup or additional condensed milk on the side.