Jul 14 2026
Restaurants›Otto’s High Dive›Pan Dulce Recipe

Pan Dulce Recipe

Inspired by Otto’s High Dive
Time45m
Serves2

Cuban French toast, marasca cherries, coconut cream, spiced mandarin orange syrup

Jump to Recipe

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.

Pan Dulce

Marasca Cherries

Coconut Cream

Spiced Mandarin Orange Syrup

Method

Preparing the Pan Dulce

  1. 1

    Make the custard mixture

    In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

  2. 2

    Dip the bread

    Dip each slice of French bread into the custard mixture, ensuring both sides are well coated. Let excess drip off.

  3. 3

    Cook the bread

    In a skillet, melt the butter over medium heat. Once hot, add the dipped bread slices and cook for about 3-4 minutes on each side, or until golden brown.

Preparing the Marasca Cherries

  1. 4

    Cook the cherries

    In a saucepan, combine the marasca cherries, sugar, and water. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the cherries to soften and the syrup to thicken slightly.

Making the Coconut Cream

  1. 5

    Prepare the coconut cream

    In a mixing bowl, combine the coconut cream and powdered sugar. Whip until smooth and creamy.

Making the Spiced Mandarin Orange Syrup

  1. 6

    Prepare the syrup

    In a saucepan, combine the juice and zest of mandarin oranges, brown sugar, cinnamon stick, cloves, and water. Bring to a boil, then reduce to a simmer for about 15-20 minutes until syrupy.

More from Otto’s High Dive