"Wimberley Weekend" Tres Leche French Toast....YUM to the max!

This french toast ROCKS!!! Just ask anyone that has been to our house in Wimberley :) Serve with sausages and brown sugar bacon...yumm-o!!!


2 (12-oz.) cans of evaporated milk
1 (14-oz) can of sweetened condensed milk
1 tbsp vanilla
10 eggs
1 tsp salt
"Texas Toast" (I use Mrs. Baird's) bread slices or french bread, sliced 1" thick
1 cup heavy cream
1/3 cup sugar
butter for frying
dulce de leche (or your fave caramel sauce) for drizzling
fresh berries (I like raspberries)

In a large bowl whisk together evaporated milk, sweetened condensed milk, vanilla, eggs, and salt until combined.

Place liquid in a wide baking dish and press slices of bread into egg/milk mixture until bread absorbs some liquid. Place in the refrigerator for 30 minutes, turning over bread 15 minutes through.***

In the meantime prepare the topping by placing the heavy cream and sugar in a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. Refrigerate whipped cream until ready to serve.

Melt a couple tbsp butter on griddle on medium-low heat and cook the slices of toast for 4-5 minutes on each side, until golden brown.

Serve french toast with a spoonful of whipped cream, a drizzle of caramel and a few mixed berries scattered over top. Serve immediatley as the cream will melt quickly.

***If you are in a rush, skip the 30 minute soak and dip bread into bowl of egg/milk mixture and submerge 2-3 minutes, shake off excess and proceed with above cooking directions.