This totally indulgent French Toast Casserole is made with Conchas, the traditional Mexican sweet bread and soaked in a classic tres leches mixture of sweetened condensed milk, whole milk, and heavy cream. If that wasn’t enough it then gets topped with chocolate chips, orange-scented strawberries, and whipped cream. Assemble the night before for an outrageously good breakfast the next morning!
1 pound strawberries, hulled and sliced
1/4 cup brown sugar
zest of 1 orange
6 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
1/4 cup whole milk
1/2 cup heavy cream
7 large conchas
1/2 cup chocolate chips
6 tablespoons butter
Prepare the pan. Grease a 9×13-inch baking dish.
Macerate the strawberries. Mix sliced strawberries with brown sugar and orange zest in a medium bowl.
Combine the tres leches mixture. Combine eggs, cinnamon, vanilla, sweetened condensed milk, milk, and cream in a large bowl with a wire whisk until smooth.
Combine everything in the baking dish and let soak overnight. Break conches into large pieces and place them in the dish. Spoon strawberries over conches. Pour milk mixture over everything. Sprinkle with chocolate chips. Cover with plastic wrap and refrigerate overnight.
Bake the casserole. The next morning, heat oven to 350°F. Remove plastic wrap. Cut butter into pieces and sprinkle over top. Bake, uncovered for 40 minutes or until just set in the middle and golden brown. Serve with powdered sugar, extra strawberries and whipped cream.
Keywords: French toast casserole