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Mexican French Toast

(9 Votes)
Updated July 26, 2023
Mexican French Toast
20 Min

Everyone loves French toast, so why not take it across the border and put a tasty twist on it? Our Mexican French Toast breaks with tradition for a novel brunch-worthy version of this favorite breakfast treat.

What You'll Need

  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 4 (10-inch) flour tortillas
  • 4 tablespoons (1/2 stick) butter, divided
  • 3 tablespoons confectioners' sugar

What to Do

  1. In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended.
  2. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened.
  3. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.


  • Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.
  • If you love French toast as much as we do, here are some other delicious recipes to try: Chocolate Banana Baked French Toast and French Toast Souffle will start your day out right! (Although they'd be great any time of day!)

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 408
  • Calories from Fat 171
  • Total Fat 19g 29 %
  • Saturated Fat 9.5g 47 %
  • Trans Fat 0.5g 0 %
  • Protein 9.5g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 125mg 42 %
  • Sodium 627mg 26 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 17g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this today and it was pretty good! I halved the recipe and left out the powdered sugar, but that would have been a nice touch for guests, or if you like things sweet. I also didn't have strawberries, but will make sure I have those next time because they would have been great with this. It's not very specific on the soaking step, but you should really dip the quarters of tortilla in the egg mixture covering both sides before laying them in a flat bottomed dish and maybe pour the rest of the liquid on top to soak. Simply stirring to coat was not an option when they were all lumped in the same bowl because they stuck together and I kept having to peel them apart. They need to not be crowded on top of each other because after dumping them all in the egg at once, I discovered dry spots in between them. Multiple dishes for soaking might help, even though that makes for more cleanup, or plates where the liquid won't spill off. I might try a pie plate next time. Also, mine needed more than 10 minutes to soak up the liquid. Important to note: do not cook them on heat that is too high or cook them too long. The first batch got a little burnt on the edges and ended up chewy because I think my heat was too high. The second batch was better when slightly golden on lower heat. You would think they would get a little crispy being so much thinner than traditional bread, but since this recipe doesn't specify the desired texture, perhaps they are meant to be soft. Or maybe they needed to be on lower heat for longer. The chewy batch was not a great texture, but the second batch was cooked right on medium heat and was softer and more pleasant. I also ended up piercing them with a fork in the pan when they started puffing up, to deflate those air pockets. Overall, very interesting and worth doing again when I want something different. Try playing around with it to get the end result you like best, and definitely give it a few tries before tackling it for guests.

Being on a low carb diet, I am going to try these with low carb tortillas. Can't wait.

I think some fruit rolled up in it would be good then put in the oven to heat thru then serve. What you think?

Sounds so good and easy

After living in Baja California, the Mexico that the mainland of Mexico for got that is more like the Red Headed step child than anything else for more than 5 years, a Mexican spin is exactly what I don't like any more. Flour Tortillas (at least for me) are completely BORING in French toast and most other things except for wraps. I like making FT with slices of robust bread. I like it with Sourdough, Rye, French, Italian, Multigrain and many other Artisan breads. I like to slice it about 1/2" thick, cook it in butter until crispy on the outside and moist on the inside. I also dab either Ricotta or Marscapone cheese with the Strawberries or Blueberries. or Peaches or an occasional mango. If you want something thin then make a crepe. sure let everyone know how you feel about Mexico and Mexican Food ! I don't think many of us would choose to be so loud-mouthed about something like that, definitely not the mark of manners or sophistication ! I Love Mexican Food and a lot of other Ethnic Foods, some things I tried I didn't like but that's normal. I sure don't feel it necessary to present my anger to the entire website. Hope you get those issues worked out soon, they'll give you ulcers eventually.

I'm always looking for new breakfast ideas. This one sounds wonderful!!

test kichen you are amazing!!!!!!!! i will try it tomarrow!!!!!!!!!!THANKS!!!!!!!!!!!!!!!!!!!!=D

This sounds wonderful!! I cannot usually digest tortilla's very well unless they are browned in a pan first! This sounds like an excellent Sunday breakfast and will try it the next time my family comes home. Am thinking some whip cream or flavoured Greek yogurt might find it's way on top there too! ...*s*


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