French Toast Tortillas with Berries

Run out of bread? Grab the tortillas. Burrito-size flour tortillas soaked in a cinnamon, vanilla, and almond extract custard, then pan-fried in butter until golden and crispy at the edges. Topped with fresh strawberries and blueberries, these are a legitimate breakfast all on their own.

The 10-minute soak is what separates this from a sad, dry tortilla quesadilla situation. Flour tortillas absorb the egg mixture differently than bread. They soften and become almost crepe-like, with a slight chew that regular French toast doesn’t have. The almond extract in the custard is a subtle but important addition. It adds a warm, bakery-like aroma that pairs beautifully with the berries.

Quarter each tortilla before soaking so the pieces are manageable in the skillet. Cook them in batches with just a teaspoon of melted butter per round to get that even golden color without greasy results.

Pro Tips

• Don’t over-soak. Ten minutes is enough. Tortillas that sit too long in the custard fall apart in the pan and are impossible to flip.
• Medium-high heat, not high. You want the custard to set and brown, not burn. Two to three minutes per side with one flip is all it takes.
• Keep finished batches warm on a platter loosely covered with foil or in a low oven while you cook the rest.

Variations

• Stuffed version: Spread a thin layer of cream cheese on two tortilla quarters and sandwich them together before soaking for a filled French toast.
• Tropical twist: Replace the berries with sliced bananas and toasted coconut, and drizzle with honey instead of maple syrup.