Cuban French Toast
Prep Time: 25 min
Cook Time: 10 Min
Serves 4 Servings
Difficulty Easy
Ingredients
- 3/4 C. sugar
- 1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
- 3 large eggs
- 1 (12 oz.) can evaporated milk
- 1/4 C. Polaner® Sweet Orange Marmalade
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 1 (8 oz.) loaf Cuban bread or French bread baguette
- 2 Tbsp. Crisco® Pure Canola Oil
- 1 (14 oz.) can sweetened condensed milk
Directions
- HEAT oven to 325°F. Stir sugar and cinnamon in large bowl until blended. Whisk in eggs. Whisk in evaporated milk, marmalade and vanilla.
- CUT bread on a diagonal into 16 (3/4-inch thick) slices. Place about 5 slices of bread in egg mixture. Let soak about 30 seconds per side.
- Meanwhile, HEAT oil in large nonstick skillet over medium heat. Remove soaked bread from egg mixture with slotted turner. Cook in hot oil until golden brown on bottom, about 2 minutes. Turn and cook an additional 1 to 2 minutes or until golden brown. Place cooked French toast on baking sheet. Repeat to prepare and cook remaining French toast, adding additional oil to skillet as necessary.
- COVER baking sheet with foil. Bake French toast 10 minutes or until heated through. Serve with sweetened condensed milk.
