Preparation

• 1.

  In a medium bowl, whisk together the milk, heavy cream, eggs, cinnamon, vanilla extract, and salt until well combined.

• 2.

  Spread a generous layer of dulce de leche on one side of each slice of bread. Sandwich two slices together (dulce de leche sides inwards) to make two stuffed French toasts.

• 3.

  Heat a non-stick skillet or griddle over medium heat and add a pat of butter.

• 4.

  Dip each sandwich in the egg mixture, allowing it to soak for a few seconds on each side.

• 5.

  Place the soaked sandwiches on the skillet and cook until golden brown, about 3-4 minutes per side. Add more butter as needed.

• 6.

  Once cooked, remove from skillet and let cool for a minute before slicing in half.

• 7.

  Serve warm, dusted with powdered sugar and topped with fresh berries if desired.