Baked Mexican French Toast

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The thick and fluffy challah slices soak up the egg, milk, and buttermilk mixture and bake to perfection. Once baked the slices are drizzled with a homemade magical piloncillo and cinnamon-infused syrup, topped with plump golden raisins, pecans, and a bit of orange zest giving this Baked Mexican French Toast a special twist.

Baked Mexican French Toast served with flowers on the side

When it comes to Mother’s Day its quite simple really — Make the special woman in your life some coffee, breakfast in bed, and you can’t forget to buy her flowers.

Holding a big loaf of the delicious challah bread on an incredible authentic board

Thankfully, I am very blessed and my hubby does this for me every year and I truly appreciate it. And my children follow with homemade cards, which makes my day extra special. It doesn’t get any better than that. Ok, maybe it does – this Mexican inspired baked French toast will win every mother’s heart.

Baked challah bread on a tray ready for the next step of the recipe

Baked Mexican French Toast

The flavors are similar to one of my favorite desserts – capirotada (Mexican bread pudding), but instead of using bolillos, I made this dish with challah bread. In the Yucatan, there is a similar dish with French bread – caballeros pobres, which translates to “poor man or poor knight dish”.

With the traditional dish, you usually dip it in an egg-white meringue and then fry the slices. In my version, I decided to bake the French toast and omit the meringue shebang for a simpler and healthier version.

Drizzling homemade piloncillo and cinnamon infused syrup over the challah bread

My first idea was to make this French toast with brioche, but when I saw the lovely braided challah bread in my King Soopers bakery I couldn’t resist it.

The thick and fluffy challah slices soak up the egg, milk, and buttermilk mixture and bakes to perfection. Once baked the slices are drizzled with a homemade magical piloncillo and cinnamon infused syrup, topped with plump golden raisins, pecans, and a bit of orange zest giving this French toast a Mexican twist (Piloncillo may not be available at all stores and can be substituted with brown sugar).

Fantastic Baked Mexican French Toast served in a white plate and a spoon on the side

What Else in Breakfast Tray?

And as mentioned, don’t forget to buy flowers! Sure, you can run to the store and buy a pre-made bouquet, but maybe take the extra step, and pre-order her favorite blooms for a beautiful centerpiece, or for a more affordable option place her favorite color rose on her breakfast tray.

Mouthwatering Baked Mexican French Toast served in bed in a tray with a drink and one white rose next to the plate

Let mom know she’s one of a kind – check out recipes, coupons, and more on TuKingSoopers.com.

Baked Mexican French Toast

The thick and fluffy challah slices soak up the egg, milk, and buttermilk mixture and bake to perfection. Once baked the slices are drizzled with a homemade magical piloncillo and cinnamon-infused syrup, topped with plump golden raisins, pecans, and a bit of orange zest giving this Baked Mexican French Toast a special twist.
Baked Mexican French Toast served with flowers on the side
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5 from 1 vote
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Ingredients

  • 10 slices day-old challah, brioche, or French bread (about 3/4 inch thick)
  • 6 large eggs, recommend Simple Truth
  • 1 cup milk
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt

Piloncillo-Raisin Syrup:

Toppings:

  • Pecan halves, recommend Simple Truth
  • Orange zest

Instructions

  • Beat eggs in a bowl. Whisk in milk, buttermilk, vanilla extract, cinnamon, and salt.
  • Working in batches, dip sliced bread into the batter to coat. Overlap slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 375 degrees.
  • Bake, covered with aluminum foil, for 25 minutes.
  • Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more.
  • Serve with syrup, raisins, pecans, and orange zest.

Piloncillo-Raisin Syrup:

  • Combine water, piloncillo, orange juice, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep. Pour through a strainer and discard cinnamon sticks and cloves. Add raisins and set syrup aside.

Notes

  • Piloncillo may not be available at all stores and can be substituted with brown sugar.

Nutrition

Calories: 477.81kcal, Carbohydrates: 57.19g, Protein: 13.85g, Fat: 21.78g, Saturated Fat: 11.68g, Cholesterol: 234.96mg, Sodium: 543.54mg, Potassium: 142.77mg, Fiber: 0.64g, Sugar: 20.25g, Vitamin A: 887.25IU, Vitamin C: 1.57mg, Calcium: 128.35mg, Iron: 1.51mg

I’d love to see what you cook!

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Photography by Jenna Sparks.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

 

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