Tres Leches French Toast Recipe

Make the Tres Leches Mixture

In a mixing bowl, whisk together the whole milk, heavy cream, sweetened condensed milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Prepare the Bread

Slice the French bread into thick slices, about 1-inch thick. Dip each slice into the tres leches mixture, allowing it to soak for a few seconds on each side.

Cook the French Toast

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the soaked bread slices and cook until golden brown, about 3-4 minutes per side. Repeat with the remaining butter and bread.

Prepare the Salted Caramel

In a saucepan over medium heat, combine 1 cup of sugar with 1/4 cup of water. Stir until the sugar dissolves and let it cook without stirring until it turns a deep amber color. Remove from heat and carefully add 1/2 cup of heavy cream and a pinch of salt. Stir until smooth.

Make the Candied Pecans

In a skillet, combine 1 cup of pecans, 1/2 cup of sugar, and 1/4 cup of water. Cook over medium heat, stirring constantly until the sugar caramelizes and coats the pecans. Spread on parchment paper to cool.

Prepare the Rum Chantilly

In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 2 tablespoons of rum. Whip until soft peaks form.

Serve

Plate the French toast, drizzle with salted caramel, top with candied pecans, and a dollop of rum chantilly.