Tres leches cake, the traditional Latin dessert that soaks cake in a creamy dairy mixture, becomes a breakfast-appropriate treat in this layered casserole. Crunchy, tart apples add a textural twist.
|1 cup heavy cream||1/2 teaspoon cinnamon|
|1 cup sweetened condensed milk||1/4 teaspoon ground ginger|
|1 cup evaporated milk||1 pound Granny Smith apples, peeled, cored and thinly sliced|
|2 tablespoons granulated sugar||1 loaf challah, cut into 1/2-inch-thick slices|
Whisk the cream, condensed milk, and evaporated milk together in a large, wide bowl. Set aside.
Whisk the sugar, cinnamon and ginger together in a separate bowl, then toss the apples into the spiced sugar to coat evenly.
Dip the bread slices in the milk, then layer across the bottom of a 9-inch glass or ceramic baking dish. Add a layer of apples, then continue layering with soaked bread and apples to fill the casserole dish.
Cover the casserole with foil and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350F.
Bake the covered casserole for about 40 minutes, then uncover and bake for 15-20 minutes more until the bread is puffed and golden brown. Serve immediately.
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