As a kid nothing was more delicious for breakfast than a slice of white bread with cajeta (sweet condensed goat milk). So simple, yet you can taste the smokiness of the sweet, slowly cooked milk that became a sticky caramel goodness. To my kids, they all agree that nothing is as great of a breakfast than french toast with maple syrup. My take on it, of course has to come with a Mexican twist. Dulce de leche replaces the cajeta and maple syrup. I had no pecans - which I would prefer- so I used walnuts... pecans would have been better. You, however, can use what your bohemian heart desires!
Ingredients:
A loaf of sliced brioche bread
6 eggs
one cup of cream
1/3 cup of milk
1 1/2 Tablespoons of vanilla extract
1 Tablespoon of ceylon cinnamon
3/4 cup of pecans or walnuts
1/4 cup of butter
3 tablespoon of palm or brown sugar
12 oz of Nestle Dulce de Leche
1/2 teaspoon of cinnamon
fresh sweetened whipped cream
Preheat oven to 375 and butter a 9 inch round pan.
In a medium size bowl beat eggs. Add cream, vanilla, cinnamon, milk and cream. The cinammon I use Is Ceylon, widely used in Mexico. It‘s not your typical cinnamon you would buy jarred. But if you can’t find ground Ceylon Mexican cinnamon, regular cinnamon can be used.
In a saucepan melt butter on low medium heat. Add the sugar, cinnamon and dulce de leche. Mix until homogeneously smooth.. divide in half. Pour one half into the buttered dish. Add pecans on top. The other half, keep warm. If it starts to thicken too much add a couple tablespoons of water to thin out.
Tear up your slices of brioche into 2-3 inch pieces into a large bowl. Add the egg mixture while stirring very gently. Add bread mixture to baking dish. Bake for 20-25 mins. Let cool for 10 mins before turning over onto a serving dish. Slice and serve warm with a dollop of cream and a drizzle of dulce de leche syrup. Enjoy!
