Café Con Leche French Toast
A brunch favorite at Caja Caliente! French toast is amazing on its own but I decided to add my own twist to ours. Growing up, Abuelo used to always make me the weirdest snacks. My favorite one was when he would serve me a bowl of Frosted Flakes with warm cafe con leche, he would then top it off with a huge tablespoon of cream cheese. Wow typing that just made me relive my childhood....The contrast of the the cold cream cheese hitting the warm cafe con leche and the sweetness of the cuban coffee...omg so freaking good. Words don't do it justice. I always knew I wanted to make a dish at caja inspired by those flavors and this boom....this dish was born! I added cuban coffee to the batter and covered the bread in Frosted Flakes. Serve with condensed milk as seen here or my favorite way....with maple syrup and cream cheese syrup.
Makes 4 servings
2 tbsp. Sugar
One shot of cuban coffee or espresso with no sugar
½ cup of evaporated milk (or your milk of choice)
1 tsp. Vanilla extract
1 tsp. Ground cinnamon
Frosted flakes (pulverized in food processor / blender)
4 tbsp. Butter
Brioche bread (Even better if its a little stale)
In a small bowl combine ALL ingredients (Make sure your coffee is NOT hot when you add it to the mix!) Mix well with a whisk or electric hand mixer. Pour mixture into a shallow dish to make it easy to dip the bread in. In another plate place the frosted flakes.
Dip bread in egg mixture for about 8-10 seconds on each side. After dipping both sides now dip both sides into the cereal plate so that all sides of the bread are nice & coated with frosted flakes. Put a saucepan on medium heat and melt 1 tbsp. Of butter. Once melted add your slice of yummy & cereal crusted bread and fry on each side until crispy and golden brown. Make sure to keep brush butter around your French toast. Place on a cutting board and slice diagonally & stack beautifully on a plate topped off with your fav syrup (cream cheese syrup) and powdered sugar.