My churro French toast recipe brings the flavor of one of my favorite carnival treats to the breakfast table! I dip soft brioche in a cinnamon-spiced custard, cook it until golden, then coat it in crunchy cinnamon sugar for the perfect sweet-and-crispy bite. Every bite of this cinnamon sugar French toast has the perfect mix of crispy edges, sweet brown sugar, and fluffy center!
Cinnamon Sugar Coated French Toast
My brown sugar cinnamon French toast tastes just like real churros! Like all good French toast recipes, I start with thick-cut brioche or challah bread for that soft, pastry-like texture. Then I make a rich custard using milk, eggs, brown sugar, and cinnamon for extra warmth. After cooking each slice until golden, I toss them in a mix of granulated and brown sugar with extra cinnamon for crunch and caramelized sweetness. That extra coating turns everyday French toast into a dessert-worthy breakfast treat!
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The Perfect Finish!
My favorite way to serve churro French toast is with a simple vanilla glaze for an extra sweet finish. Just whisk together 1 cup of powdered sugar with 3-4 tablespoons of milk and a splash of vanilla. Then drizzle as much as you please on each piece!
Churro French Toast Recipe
Ingredients
For the Cinnamon Sugar:
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 teaspoons ground cinnamon
For the French Toast:
- 3 large eggs
- 2 cups milk
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 4 tablespoons unsalted butter divided
- 8 slices brioche bread (about ⅔ loaf)*
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
- Day-old bread absorbs the custard better without turning soggy. If your bread is fresh, lightly toast the slices for 2-3 minutes before dipping.
- Make sure the egg mixture is smooth and fully combined. This prevents streaks of egg on the cooked toast.
- 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.
- Medium heat is key. If the pan is too hot, the toast will brown before the center cooks through; too cool, and it’ll turn soggy instead of crisp.
- 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.
- Reheat leftovers in a 350°F oven for 8-10 minutes to restore that crisp exterior. Avoid microwaving, or it will lose its crunch.
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 vanilla extract until everything is well combined. Take care to really beat the eggs so you don’t end up with eggy streaks on your toast.
Cook the Toast: Set a large frying pan or cast iron skillet over medium heat. Add 1 tablespoon of unsalted butter to the pan and let it melt. Dredge 2 slices of brioche bread at a time through the egg mixture, making sure not to let them soak for too long. Let the excess drip off, then cook, flipping once, until browned and cooked through. You’ll know it’s done when it is golden in color and firm to the touch with no visible uncooked egg.
Dip the Toast: Immediately dip the hot toast in the cinnamon-sugar mixture, flipping to coat. Place on a wire rack while you cook the remaining toast.
Repeat the Process: Repeat with the remaining slices of bread, adding 1 tablespoon of unsalted 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.
How to Store, Freeze, 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 350°F oven for 8-10 minutes to restore that crisp exterior. Avoid microwaving, or it will lose its crunch.
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