Café au Lait French Toast

By Riley Wofford
February 24, 2015
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Author Notes: Challah French toast battered in sweetened condensed milk and dusted with cocoa espresso powder. Riley Wofford

Serves: 6

  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup sweetened condensed milk
  • 3 tablespoons strong brewed coffee
  • Pinch of kosher salt
  • 6 tablespoons unsalted butter
  • 1 (1 pound) loaf challah bread, cut into 12 slices
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • Pure maple syrup, for drizzling
  1. Whisk together the eggs, milk, condensed milk, coffee, and salt in a large shallow dish.
  2. Melt 2 tablespoons of butter on a large griddle over medium heat. Working in batches, dip the bread slices into the custard and turn to coat. Cook the bread slices for 3 to 4 minutes per side, until golden brown, adding more butter as needed.
  3. Combine the powdered sugar, cocoa powder, and espresso powder in a small bowl. Dust the French toast with the powdered sugar mixture and serve with maple syrup for drizzling.

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