Sunday School-Tres Leches Baked French Toast

So this is a super easy brunch recipe that everyone will love (and it sounds super fancy which makes people thing you out a lot of work into it!)

The three milks make this baked French toasts smooth and creamy and delicious, it’s like having bread pudding for breakfast!

The brown sugar and the bananas on top make the dish a home run because it adds some balance to the milky favors (even though bananas are not traditional in tres leches).

Tres Leches Baked French Toast

1 loaf of ciabatta bread (or any crusty bread)

1 can sweetened condensed milk

1 can evaporated milk

1 cup heavy cream

8 eggs


Banana Brown Sugar Sauce

2 bananas

3/4 cup brown sugar

1/2 cup heavy cream


Butter a 9 x 13 baking dish.

Cut up the ciabatta into 1 inch cubes and spread them evenly in the baking dish.

In a large bowl mix together the three milks (make sure to scrape out all the deliciousness from the sweetened condensed milk can).

Add the eggs and vanilla to taste and whisk until combined.

Go ahead and pour your milk mixture over the bread.  Put a plate or something heavy on top to weight down the bread and then let rest in the fridge overnight.

The next morning when your bread has absorbed a lot of the custard, preheat your oven to 400.

Bake the French toast for 40-45 minutes until the top is crispy and the custard is cooked.

While the French toasts is baking, place a medium frying pan over medium-high heat.  Melt the butter in the pan.

Slice the two bananas into 1/4 inch slices. And add them to the pan.  Add the brown sugar.  Stir frequently and when the brown sugar melts, remove from the heat and add the cream (it will boil up a bit).  Place back on the heat for another few minutes and continue to stir and thicken.  When slightly thick remove from heat and add the vanilla.

As soon as the French toast is done, pour the banana sauce on top.  Serve while warm.





5 thoughts on “Sunday School-Tres Leches Baked French Toast

  1. Pingback: Food Friday for my readers! « …At Your Fingertips

  2. Pingback: Going Bananas over Bananas « From Korea with Love

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