Concha Breakfast Bake
15 mins. to Prepare
50 mins. Cooking Time
10 mins. Standing Time cooling
75 mins. Total
Servings: 8 servings
Preheat oven to 350° F. Butter a 2-quart baking dish. Set aside.
Slice off tops of conchas then slice tops in half. Slice bottoms of conchas in cubes. Arrange cubes as a single layer in the prepared dish. Top with concha top halves.
Whisk together eggs, Coffee mate Hazelnut Flavor Liquid and zest in a medium bowl. Pour mixture evenly over bread.
Sprinkle sliced almonds evenly over bread and cover with aluminum foil. Bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and let cool for 10 minutes. Drizzle with sweetened condensed milk and serve.
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