Dulce De Leche French Toast Bake

This Dulce De Leche French Toast Bake is the kind of breakfast that makes you look way more put-together than you feel. It’s sweet, caramel-y, and syrup isn’t even necessary because the sweetness bakes right in. Make it for a cozy weekend brunch, a holiday morning, or a “my kids need something fun today” weekday breakfast. It comes together with simple ingredients, and the oven does the heavy lifting.

Dulce De Leche is the perfect delicious caramel-y flavor to add to French toast. This easy breakfast bake comes together so easily and with minimal ingredients.

Ingredients You’ll Need:

• Bread (we love the thick sliced bread you can get from Costco or Texas toast style bread)
• Milk
• Sweetened condensed milk (don’t get this confused with evaporated milk… see FAQ section for more details)
• Eggs
• Cinnamon (if you don’t like cinnamon feel free to omit)
• Vanilla
• Salt

How To Make Dulce De Leche French Toast Bake:

1. Lightly grease a 9×13 baking dish. Cube bread and place into your lightly greased baking dish.

2. In a mixing bowl, beat together the milk, eggs, cinnamon, vanilla and half of the sweetened condensed milk.

3. After the wet ingredients are whisked together, pour it over the bread cubes.  The milk mixture should almost cover the bread cubes. Lightly press the bread down using a fork or spoon to help the bread absorb the milk mixture.

4. Now take the rest of the sweetened condensed milk and drizzle it on top. The sweetened condensed milk will turn into Dulce De Leche as it bakes. It will become a darker caramel color.
5. The French toast bake is ready for the oven.

You can either eat it as is, dust it with powdered sugar or top it with your favorite syrup. If you’re looking for a little extra fancy sweet treat you can top it with a spoonful of this Homemade Buttermilk Salted Caramel Sauce.

Troubleshooting

Sogginess

If your French toast bake comes out soggy it most likely just needs a little more time in the oven. Ovens can bake differently and yours may just need a little more time. Once the eggs are cooked through the center of the bake will puff slightly. This is a good sign that it’s done or almost done. If after adding additional time to baking it is still soggy, try this next time.

• Use thick bread and dry the cubes for 30 to 60 minutes (or toast at 300 degrees for about 10 minutes).
• Bake until the center is set, then rest 10 to 15 minutes before serving.

Too much liquid before baking

• It should look “almost covered.” Press the bread down so it absorbs evenly.
• If using very soft bread, hold back about 1/4 cup milk next time.

Too much bread

• If it looks dry or piled high, you likely need less bread or more custard.
• Quick fix: whisk 1 egg + 1/4 cup milk, pour over, press lightly, then bake.

FAQs

Sweetened condensed milk vs evaporated milk vs regular milk?

Sweetened condensed milk is thick and sweet and is required for the dulce de leche flavor. Evaporated milk is unsweetened and won’t caramelize the same way. Regular milk is for the custard base only.

How do I store leftovers?

Cover and refrigerate for 3 to 4 days. Reheat in the microwave or in the oven at 325 degrees until warmed through.

Can I freeze it?

Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and reheat.

Can I make a half batch?

Yes. Use an 8×8 pan and bake at 350 degrees for 25 to 35 minutes, until set in the center and golden on top.

Can I skip the cinnamon?

Absolutely. Leave it out, or swap in a tiny pinch of nutmeg if you still want a warm flavor.

Save this recipe for when you’re in need of a quick, easy, delicious breakfast everyone will love.

Dulce De Leche French Toast Bake Recipe Card: