You never want to play with something too much that you lose sight of what it is. Tres leches is one of those flavors I adore. It is my favorite cake. I thought with winter approaching it would be fun to play with an iconic dish and give it a new twist. I  took the cold creamy rich classic and turned it into a warm ,creamy and comforting treat to start your day that really takes no extra time then what regular French toast would.

Ingredients

4 slices Challah bread thick sliced

1.5c half and half

1 can evaporated milk

1 can sweet and condensed milk

1/4tsp salt

1Tb Mexican vanilla

4 jumbo eggs

1Tb sugar

butter

The night before slice challah bread for desired thickness set uncovered somewhere overnight to dry out (I use a cooled oven)

The next morning mix together 1 cup half and half, 1 can evaporated milk and can of sweet and condensed milk.

Take out ½ c of that mixture and set to the side. Using later for topping.

Add the rest of the mixture into the pan you plan to soak your bread in.

Also into that bowl add other ½c half and half, sugar, vanilla and eggs. Beat till well combined

Lay bread down into pan and let sit for 15 minutes.

After 15 minutes flip bread and let soak for another 15 minutes.

In a medium heat skillet add 2Tb butter and place two slices at a time cook one side till golden brown for 6 minutes flip and cook for another 6 minutes. Repeat with last two slices.

One plated top with earlier reserve milk mixture drizzling over entire French toast try .

Add on fresh strawberries and whipped cream.

Side Note:

You can soak bread longer up to two hours total for both sides.