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Easter Brunch Recipe: Lure’s Dulce de Leche French toast

4_16_toastWhen we think about Easter, we think about brunch. If you’re looking for a delicious take on French toast, Lure restaurant in Midtown shares their heavenly dulce de leche French toast recipe, a staple on their brunch menu. The original recipe calls for several components, like a muscadine syrup, crème anglaise and roasted muscadine puree, but we wanted to make it a little easier for you. This recipe makes 8 slices of thick French toast, any leftover sauce can be stored in the refrigerator for three days.

French Toast Custard (makes 3 cups)

  • ½ can of dulce de leche (roughly 6 ounces)
  • 10 ½ ounces milk
  • 2 eggs
  • 1 egg white
  • 1/8 teaspoon salt
  1. Combine all ingredients in blender and puree until combined.
  • 8 slices of white bread (the original recipe calls for H&F Bread’s “Southern sandwich Pullman loaf”), sliced 1 inch thick

2. Lay slices of bread in a single layer in a large 13×9 inch pan. Pour custard until it comes 2/3 up the sides of the bread. Refrigerate for 8 hours, flipping the bread once to ensure even saturation.

Caramelized Bananas

The next morning, you can choose to prepare these caramelized bananas to serve on top of the French toast, or simply use fresh fruit.

  • 3 tablespoons butter
  • ½ cup sugar
  • 1 ½ cups cream
  • 2 bananas
  1. Combine butter and sugar in a deep saucepan over medium heat.  Cook until sugar is a dark amber caramel, just starting to put off wisps of smoke.
  2. Add cream quickly but carefully- the mixture will bubble.
  3. When caramel sauce has come together, add bananas and bring to a brief simmer.  Do not stir with a spoon, just swirl the pan or the bananas may break apart.  Hold warm.

French Toast Final Assembly

  • soaked bread from French toast custard recipe
  • Caramelized bananas
  • ½ cup toasted slivered almonds
  • powdered sugar, to dust
  1. Heat a flattop griddle with butter over medium-high heat. Add the soaked bread, one at a time to the griddle.
  2. Cook each side until browned, then flip over and repeat.
  3. Serve two pieces of French toast with a spoon of caramelized bananas and slivered almonds. Add powdered sugar if desired.


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