Concha French Toast Recipe

Prepare bread

If conchas are whole, split them horizontally so you have 6 thick slices. Day-old or lightly stale conchas work best to absorb custard without falling apart.

Make custard

In a shallow wide bowl, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.

Soak bread

One at a time, place a concha slice into the custard and press gently for 10–15 seconds per side so it soaks but does not fall apart. Let excess drip off for 5 seconds.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (if using) to raise the smoke point and prevent burning.

Cook French toast

Cook soaked concha slices in the hot skillet 2–3 minutes per side, adjusting heat as needed so they brown evenly without burning. Cook until custard is set and internal temperature feels warm and spongy. Work in batches; add more butter between batches if necessary.

Combine berries

In a small saucepan combine 1 cup quartered strawberries, 1/2 cup blueberries, and 1/2 cup raspberries. Add 3 tablespoons raspberry jam, 1 tablespoon fresh lemon juice, and 2 tablespoons water.

Simmer

Heat over medium-low, stirring occasionally, until mixture softens and jam melts into a glossy glaze, about 4–6 minutes. If you prefer a looser glaze, add up to 1 tablespoon more water. Taste and, if needed, stir in up to 1 tablespoon powdered sugar to adjust sweetness.

Finish

Remove from heat and let cool slightly. You can gently crush a few berries with the back of a spoon to release juices for texture. Reserve warm or room temperature for serving.

Combine ingredients

In a small bowl whisk together 3/4 cup sweetened condensed milk, 2 tablespoons finely shredded unsweetened coconut, 2 tablespoons full-fat coconut milk, 1/8 teaspoon sea salt, and 1/2 teaspoon lime zest (if using) until smooth.

Adjust consistency

If the mixture is too thick, add another teaspoon or two of coconut milk to reach a pourable but viscous consistency. Taste and adjust salt or zest to balance sweetness.

Stack or arrange 2–3 concha French toast slices per plate. Spoon warm mixed berries and raspberry glaze over the top and around the plate.

Drizzle or serve a small pitcher of the coconut condensed lechera on the side for guests to pour over the toast. Add a small pat of butter on top of each stack if desired.

Dust lightly with 1 tablespoon powdered sugar and garnish with fresh mint leaves. Serve immediately while French toast is warm and glaze is fresh.