Sweetened with brown sugar and cinnamon, my churro French toast recipe is the perfect breakfast treat. I dip classic cinnamon-spiked French toast in a cinnamon-sugar mixture for a touch of crunch and sweetness in every bite. That extra step really makes all the difference!
If I could eat churros for breakfast, I would… wait, why can’t I? With this churro French toast recipe, I combine sweet, crunchy churros with a breakfast staple to make a mouthwateringly delicious breakfast treat. It’s the best of both worlds all in one meal!
What’s in This Churro French Toast Recipe?
- Sugar: A combination of granulated and cinnamon sugar adds depth and sweetness to the toast.
- Cinnamon: Ground cinnamon adds warmth to the toast.
- Eggs: Add a custardy texture to the bread and help it toast up in the pan.
- Milk: Adds moisture to the bread.
- Vanilla Extract: Enhances the sweet flavor of this toast.
- Butter: Unsalted butter helps brown the toast and adds richness.
- Bread: The best bread for French toast is a sweet and fluffy bread. I used King’s Hawaiian Sweet Sliced Bread, but you could also use brioche or challah bread.
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How to Store and Reheat
Store leftover churro French toast in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw in the refrigerator overnight before cooking or reheating in a 400°F oven for 6-8 minutes, flipping halfway through.
To freeze uncooked French toast, dredge the toast in the egg mixture, then rest the slices in a single layer on a parchment-lined baking sheet until solid. Transfer to an airtight container or Ziplock bag and store for up to 2 months.
Tips for Success
- Don’t leave the bread slices for too long in the egg mixture, and be sure to let the excess drop off. Otherwise, the bread will become soggy and fall apart.
- When you’re dipping the toast in the cinnamon-sugar, be sure to coat it all over for maximum flavor.
- Cooked french toast should be golden in color and slightly firm to the touch. It shouldn’t squish or have any visibly uncooked egg.
- Keep the finished slices of French toast warm in a 250°F oven until ready to serve.
Churro French Toast Recipe
Ingredients
For the Churro Cinnamon Sugar
- ½ cup granulated sugar 100 grams
- ¼ cup brown sugar 53 grams
- 3 teaspoons ground cinnamon 9 grams
For the French Toast
- 3 large eggs 150 grams
- 2 cups milk 454 grams
- 3 tablespoons brown sugar 40 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon pure vanilla extract 2 grams
- 4 tablespoons unsalted butter 57 grams, divided
- 8 slices brioche bread 255 grams (about ⅔ loaf)
Equipment
- Kitchen Scale (optional)
Instructions
- Prepare the churro cinnamon sugar. In a shallow bowl combine the sugar, brown sugar, and cinnamon until everything is incorporated. Set aside.½ cup granulated sugar, ¼ cup brown sugar, 3 teaspoons ground cinnamon
- In a medium bowl whisk together the eggs, milk, brown sugar, cinnamon, and vanilla until everything is well combined.3 large eggs, 2 cups milk, 3 tablespoons brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon pure vanilla extract
- Set a large frying pan or cast iron skillet over medium heat. Add 1 tablespoon of butter to the pan and let it melt.4 tablespoons unsalted butter
- Dredge 2 slices of bread at a time through the egg mixture, then cook, flipping once, until browned and cooked through.8 slices brioche bread
- Immediately dip the hot toast in the cinnamon-sugar mixture, flipping to coat. Place on a wire rack.
- Repeat with the remaining slices of bread, adding 1 tablespoon of butter to the pan between slices.
- Serve immediately or place in a 250°F oven on a wire rack set in a rimmed baking sheet until ready to serve.
Notes
How to Make Churro French Toast Step-by-Step
Prepare the Cinnamon Sugar: In a shallow bowl combine ½ cup of granulated sugar, ¼ cup of brown sugar, and 3 teaspoons of ground cinnamon until everything is incorporated. Set aside.
Mix the Custard: In a medium bowl whisk together 3 large eggs, 2 cups of milk, 3 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of pure vanilla extract until everything is well combined.
Cook the Toast: Set a large frying pan or cast iron skillet over medium heat. Add 1 tablespoon of butter to the pan and let it melt. Dredge 2 slices of bread at a time through the egg mixture, then cook, flipping once, until browned and cooked through.
Dip the Toast: Immediately dip the hot toast in the cinnamon-sugar mixture, flipping to coat. Place on a wire rack.
Repeat the Process: Repeat with the remaining slices of bread, adding 1 tablespoon of butter to the pan between slices. Serve immediately or place in a 250°F oven on a wire rack set in a rimmed baking sheet until ready to serve.
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