French toast with dulce de leche salted caramel for breakfast? On a weekday? Well count me in! With all the surprises and weird working schedules this year has brought us, I think there are no more rules when it comes to food. Brunch? Make that on a Tuesday. Pizza? Have it for dinner 3 times a week. French toast? I believe it is a perfect Monday breakfast. Dessert for breakfast. Whether you have a hard days work ahead of you or you are out of a job or just sitting there and hanging, waiting for better times. What better to pick you up than a sweet and crunchy French toast.
The recipe itself is really quick and easy and straight forward. If you have ever made French toast, that is it. No rocket science. The queen of this recipe is the soft and silky Dulce de Leche. Basically there are only two ways you can make this. From scratch and start at the very beginning, or by using a can of sweetened condensed milk. I prefer the milk method because you really don’t have to do anything to make it. And yes, only one ingredient. I usually make a couple of cans and keep them in the fridge unopened. Supposedly you can keep it for no more than 6 months, but I’ve had a can for 2 years and then opened it and it was fine. Because no air can get inside a can. Oh right, should’ve mentioned that you make Dulce de Leche by boiling CANS of sweetened condensed milk for about 3 hours and cooling them to room-temperature before you use them. Yup, you heard me right. Boil the cans in a pot and remove. Easy right? No stirring, no real work, just keep an eye on the water level in the pot, because it will evaporate. Perfect for French toast with Dulce de Leche salted caramel. Just drizzle that holy sweetness all over your toast.
This French toast with dulce de leche salted caramel is very easy to put together and always make everyone happy. Because it really doesn’t matter what day it is. A glorious breakfast that almost equals a fancy brunch is always a good idea. French toast is very versatile. Because I already have this fudge – like salted caramel syrup on my toast, I decided to just go for powdered sugar and that’s it. You could also add whipping-cream to this equation. To make this breakfast even grander, make an iced-latte with the canned caramel sauce and some whisked milk. Just make sure to fully dissolve the gooey dulce de leche before serving over ice.
If you would love to kick this recipe up a notch, instead of regular bread, you could use sliced Babka. Perhaps this cinnamon roll babka.