Tres Leches French Toast Recipe

Prepare tres leches custard

In a large shallow dish or bowl whisk together whole milk, heavy cream, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, and salt until fully combined and smooth.

Soak bread

Arrange the brioche slices in a single layer in the dish, pressing down gently so each slice soaks for 1–2 minutes per side. Do not oversoak to the point of falling apart—slices should be moist but hold their shape.

Cook

Heat a large skillet or griddle over medium heat and add 1/2 tablespoon of butter. When butter is foaming, cook 2–3 slices at a time (depending on skillet size) for about 2–3 minutes per side, until golden brown and slightly crisp on the edges. Add more butter as needed between batches. Transfer cooked slices to a wire rack set over a sheet pan to keep crisp.

Make mousse

In a medium bowl, beat mascarpone with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold whipped cream into mascarpone mixture until light and airy. Fold in lemon zest if using. Chill until ready to plate.

Simmer coffee sauce

In a small saucepan combine the brewed coffee, brown sugar, piloncillo (or additional brown sugar), ground cinnamon and the orange peel. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugars. Let simmer 4–6 minutes to concentrate flavor.

Thicken and finish

Whisk the cornstarch slurry (1 tsp cornstarch + 1 tsp water) and add to the simmering coffee, stirring constantly until sauce slightly thickens (30–60 seconds). Remove orange peel and cool slightly. Keep warm or reheat briefly before serving.

Make crumble

Preheat oven to 350°F (175°C). Toss flour, granulated sugar, ground espresso and a pinch of salt in a bowl. Cut cold cubed butter into the dry ingredients with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Spread on a small baking sheet and bake 8–12 minutes until lightly golden, stirring once halfway. Cool completely; it will crisp further as it cools.

Prepare fruit and nuts

If using strawberries, quarter them. Toss mixed berries gently. Lightly toast sliced almonds in a dry skillet over medium heat 2–3 minutes until fragrant, shaking pan so they do not burn. Let cool.

Plate 2 slices of warm tres leches French toast per serving on individual plates.

Pipe or spoon a generous dollop (about 2–3 tablespoons) of mascarpone mousse beside or on top of the toast.

Scatter a tablespoon or two of coffee crumble over the toast and mousse for crunch.

Arrange mixed berries on the plate and sprinkle toasted sliced almonds over the fruit and mousse.

Drizzle the warm café de olla sauce lightly over the toast and around the plate (about 1–2 tablespoons per serving). If desired, add a small drizzle of maple syrup for extra sweetness and finish with a pinch of sea salt flakes to enhance flavors.

Dust lightly with powdered sugar and serve immediately so toast remains slightly crisp and mousse stays chilled.