Cuban French Toast – a delicious recipe with sugar, ground cinnamon, eggs, Milk, vanilla, bread. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
HEAT oven to 325u00b0F. Stir sugar and cinnamon in large bowl until blended. Add eggs, whisking until blended. Whisk in evaporated milk, marmalade and vanilla.
2
CUT bread on a diagonal into 16 (3/4-inch thick) slices. Add 1/3 of sliced bread to egg mixture; soak about 2 minutes on each side.
3
HEAT oil in large nonstick skillet over medium-high 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. Cover baking sheet with foil. Bake French toast 10 minutes or until heated through. Serve drizzled with sweetened condensed milk.
454
kcal
Calories
21
g
Fat
51
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup sugar, 1 1/2 teaspoons ground cinnamon, 3 large eggs, 12 ounces PET Evaporated Milk, and more.
Yes, Cuban French Toast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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