What is concha made of?

A concha is a type of Mexican sweet bread, part of the pan dulce family. It’s made with a yeast dough that includes flour, sugar, eggs, butter, and milk. The top is decorated with a sugary topping that’s scored to resemble a seashell—usually flavored with vanilla or chocolate. The texture is soft and airy on the inside with a lightly crunchy crust on top, making it perfect for French toast.

Why is French toast considered unhealthy?

Traditional French toast is often made with white bread, eggs, whole milk or cream, sugar, and then fried in butter—so it can be high in calories, fat, and carbs. However, Concha French Toast can be made lighter by using plant-based milk, skipping added sugar in the custard, and pan-frying with minimal oil. It’s all about balance and how you build the recipe.

What does concha taste like?

A concha tastes slightly sweet and buttery with a delicate vanilla or chocolate-flavored sugar shell. The bread has a light, fluffy texture, and its sweet topping delivers a satisfying crunch. Once transformed into French toast, the interior turns rich and custard-like, while the exterior develops a crisp golden edge—offering a perfect contrast of creamy softness and crispiness in every bite.

What do they call French toast in Mexico?

In Mexico, French toast is typically known as pan francés or more precisely as tostadas francesas . Around Easter time, a traditional dish called capirotada is prepared, which uses stale bread combined with syrup, cheese, and dried fruit. While it shares similarities, it’s a distinct creation with its own cultural identity. Concha French Toast is a modern take that blends Mexican and American traditions beautifully.

Concha French Toast – 5-Min Brunch Delight (Easy Recipe)

Description

This Concha French Toast recipe transforms leftover Mexican sweet bread into a crispy, golden, custardy breakfast or dessert that feels like comfort food and looks like brunch magic.

Ingredients

Scale

2 day-old conchas, halved

2 large eggs

1/2 cup whole milk (or plant-based alternative)

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch of salt

1 tbsp butter or oil for skillet

Optional toppings: whipped cream, cajeta, berries, powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Slice conchas in half horizontally and let sit out for 1–2 hours to dry slightly.

2. In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and a pinch of salt.

3. Heat a skillet over medium heat and add butter.

4. Dip each concha half in the custard for about 10 seconds per side.

5. Place conchas cut-side down in the hot skillet.

6. Cook 3–4 minutes per side or until golden brown and crispy.

7. Remove and serve warm with toppings like whipped cream, cajeta, or berries.

Notes

Day-old conchas work best to avoid soggy results.

To make it dairy-free, use oat or coconut milk and plant-based butter.

For egg-free, substitute 1 tbsp flaxseed meal + 3 tbsp water per egg.

Great for brunch boards, dessert plating, or a fun weekend breakfast.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast, Dessert
Method: Pan-Fried
Cuisine: Mexican-American

Nutrition

Serving Size: 1 concha half
Calories: 290
Sugar: 12g
Sodium: 130mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 7g
Cholesterol: 105mg