Dulce De Leche Filled French Toast Recipe
Make Dulce De Leche Filled French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast Base
Dulce de Leche Filling & Toppings
Make-Ahead / Optional (for extra richness)
Method
Prep and Assemble
- 1
Slice and prepare bread
If your brioche or challah slices are not already about 3/4-1 inch thick, slice them to that thickness. Using 8 slices, pair them into four sandwich sets. If bread is very fresh and soft, toast the slices for 5–7 minutes at 300°F (150°C) to dry slightly — this helps hold the filling.
- 2
Warm dulce de leche
Place 1 cup dulce de leche in a microwave-safe bowl and warm for 20–30 seconds, stirring until spreadable but not runny. Alternatively, gently warm in a small saucepan over low heat, stirring. If using rum or orange liqueur, stir 1 tbsp into the dulce de leche now.
- 3
Make the egg custard
In a shallow wide bowl or baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 2 tbsp granulated sugar, and 1/4 tsp salt until fully combined and lightly frothy.
- 4
Assemble filled sandwiches
Spread about 2–3 tablespoons of warmed dulce de leche onto the inside surface of 4 bread slices. Top each with the matching slice to create 4 filled sandwiches. Press gently to seal edges; avoid squeezing out filling.
Cook the French Toast
- 5
Soak sandwiches
Working one at a time, submerge a filled sandwich in the egg custard for 20–30 seconds per side, allowing the custard to soak in but not fall apart. For very fresh bread you may shorten soaking to 10–15 seconds per side; for drier bread soak up to 40 seconds per side. Place soaked sandwiches on a wire rack while heating the pan.
- 6
Preheat skillet
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Keep remaining butter nearby to add between batches.
- 7
Pan-fry until golden
Place 2 filled, soaked sandwiches (or as many that fit without crowding) into the hot skillet. Cook 3–4 minutes per side until deep golden brown and heated through, adding the remaining butter in 1-tablespoon increments between batches. Reduce heat slightly if the exterior browns too quickly before the center is hot.
- 8
Check doneness
Internally the sandwich should be warm and the dulce de leche soft but not leaking out heavily. If needed, finish in a 350°F (175°C) oven for 4–6 minutes on a baking sheet to ensure heat through without burning the exterior.
Finish and Serve
- 9
Plate and garnish
Place each cooked sandwich on a plate. Dust with 1/2 tablespoon powdered sugar per sandwich (about 2 tablespoons total divided). Scatter fresh berries alongside or on top. Drizzle with maple syrup to taste (about 1–2 tablespoons per serving), and sprinkle a tiny pinch (about 1/8 tsp per sandwich) of sea salt flakes over the dulce de leche if using.
- 10
Optional toppings
For extra texture, sprinkle 1–2 tablespoons toasted chopped nuts over the top. Serve immediately while warm.