Strawberry Tres Leches French Toast Recipe
Recipe information
Make Strawberry Tres Leches French Toast in just 45m. Thick-cut, custard-dipped, griddled challah bread, fresh glazed strawberries, warm dulce de leche, whipped cream and spiced gingerbread cookie crumbles. Lightly dusted with powdered cinnamon sugar.
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Ingredients
Custard & Soak
Bread
Glazed Strawberries
Dulce de Leche & Whipped Cream
Gingerbread Cookie Crumble & Garnish
Custard & Soak
1. Make custard
In a large shallow bowl or rimmed baking dish wide enough to fit a slice of challah, whisk together 4 large eggs until homogenous. Whisk in 1 cup whole milk, 1/2 cup evaporated milk, 1/2 cup sweetened condensed milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp fine sea salt until smooth and slightly frothy.
2. Soak bread
Place each thick-cut challah slice into the custard one at a time. Let soak 20–30 seconds per side, pressing gently so custard penetrates but the slice remains intact. Arrange soaked slices on a wire rack set over a sheet pan and let rest 5 minutes to allow custard to set slightly before cooking.
Bread
3. Heat griddle
Set a large skillet or griddle over medium heat and add 1 tablespoon of the unsalted butter. Allow butter to foam and subside but not brown; temperature should be medium (around 325–350°F / 160–175°C if using an infrared thermometer).
4. Griddle slices
Add 2–3 soaked challah slices to the pan without overcrowding. Cook 3–4 minutes per side, or until deep golden brown and center feels custardy but set. Add additional butter (about 1 tablespoon) as needed between batches. Transfer cooked slices to a warm oven (200°F / 95°C) on a sheet tray to keep warm while you finish remaining slices.
Glazed Strawberries
5. Make glaze
In a small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Stir until sugar begins to dissolve slightly.
6. Glaze strawberries
Toss 2 cups hulled and sliced fresh strawberries with the sugar-lemon mixture. Let macerate at room temperature for 10–15 minutes so the berries release juices and become glossy. Stir gently before plating.
Dulce de Leche & Whipped Cream
7. Warm dulce de leche (optional)
If the dulce de leche is thick, warm it gently in a small saucepan over low heat for 1–2 minutes, stirring, or microwave in 15-second bursts until pourable but not hot. Keep warm on very low heat or in a warm water bath.
8. Whip cream
In a chilled bowl, pour 1 cup heavy cream, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or whisk to soft peaks (about 2–3 minutes). Taste and adjust sweetness to preference. Transfer whipped cream to a piping bag or bowl for dolloping.
Gingerbread Cookie Crumble & Garnish
9. Make crumble
Place 6 gingerbread cookies in a resealable bag and crush with a rolling pin or pulse briefly in a food processor until coarse crumbs remain (about 1/4–1/2 cup). Reserve a tablespoon for finishing.
10. Assemble plates
For each serving, place one or two slices of warm tres leches French toast on the plate. Spoon a generous tablespoon or two of warm dulce de leche over the toast, letting it cascade. Top with 1/3 to 1/2 cup glazed strawberries. Add a generous dollop or piped swirl (about 3–4 tbs) of whipped cream. Sprinkle gingerbread cookie crumbles over the whipped cream and strawberries and finish with a light dusting of powdered cinnamon sugar (about 1/2 to 1 teaspoon) over the entire plate. Serve immediately.
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