This concha French toast is a beautiful blend of Mexican pan dulce and classic brunch. Sweet, crispy, and custardy all in one bite.

Scale

4 day-old conchas

4 large eggs

1 cup whole milk

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch of salt

Butter for pan

Optional: berries, whipped cream, cajeta

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1. Whisk eggs, milk, vanilla, cinnamon, and salt.

2. Slice conchas in half.

3. Dip each slice into custard, soak 15 seconds per side.

4. Let rest for 5 minutes.

5. Melt butter on skillet over medium heat.

6. Cook conchas 2–3 mins each side.

7. Top with cajeta, fruit, or whipped cream.

Use stale conchas for best texture.

Make ahead by soaking and refrigerating overnight.

For lighter version, use almond milk and skip butter.