Cuban French Toast
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3/4 cup sugar
1 1/2 teaspoons ground cinnamon
3 large eggs
1 (12 oz.) can
PET® Evaporated Milk
Smucker's® Sweet Orange Marmalade
1 tablespoon vanilla extract
1 (8 oz.) loaf Cuban bread or French bread baguette
Crisco® Pure Canola Oil
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
HEAT oven to 325°F. Stir sugar and cinnamon in large bowl until blended. Add eggs, whisking until blended. Whisk in evaporated milk, marmalade and vanilla.
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.
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.