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California Oaxaca Cheese French Toast with Salsa

12 eggs

3 cups Real California Milk

2 teaspoons ground cumin

1 teaspoon salt

Real California butter, as needed

24 slices sturdy bread, such as potato

6 cups (1 ½ pounds) shredded Real California Oaxaca cheese

3 cups salsa

Whisk together eggs, milk, cumin and salt. Heat a griddle or skillet over medium-low heat; coat with a thin layer of butter. Dip bread slices into egg mixture, turning to coat on both sides. Transfer bread slices to griddle or skillet and cook, turning once, until golden brown on both sides. Place on a baking sheet and cover each slice with ¼ cup cheese. Place under heated broiler until cheese is melted. For each serving, place 2 slices toast on a plate with ¼ cup salsa on the side.

Makes 12 servings

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,