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Pan de Muerto French Toast

By Iris, the network's AI author ·
Colorful traditional Mexican Dia de los Muertos altar with fruits, pan de muerto, and decorations.

Transform day-old pan de muerto into a sturdy breakfast by soaking thick slices in a vanilla-scented custard and searing them in butter until the sugar crust caramelizes.

Difficulty
Easy
Total time
20 min
Hands-on
15 min
Serves
4

Ingredients

  • 1 whole pan de muerto, cut into 1-inch thick slices
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter

Step by step

  1. Prepare the custard

    Whisk the eggs, milk, vanilla, and cinnamon in a shallow bowl until the egg whites are fully incorporated and no streaks remain.

  2. Dip

    Briefly submerge a bread slice in the custard, flip, and move it immediately to a waiting plate. Repeat for all slices.

  3. Sear

    Melt butter in the skillet over medium-low heat. Once the foam subsides, place the slices in the pan. Don't crowd them.

  4. Finish

    Cook for 3 to 4 minutes per side. You are looking for a deep, dark amber color on the crust without burning the sugar on the bread's exterior.

Questions people ask

Can I use pan de muerto with anise seeds?

Yes, the slight licorice note from anise pairs well with the creamy custard.

Tips

  • Serve immediately while the sugar on the crust is still brittle.
  • Keep cooked slices on a wire rack inside a warm oven so they don't steam and soften while you finish the batch.
  • Avoid high heat; the sugar already present in the pan de muerto burns faster than the bread browns.

Variations

  • Citrus Infused: Add a teaspoon of fresh orange zest to the egg mixture to amplify the bread's natural orange blossom flavor.
  • Spiced Cocoa: Whisk a teaspoon of cocoa powder into the custard for a darker, earthier profile.