Churro French Toast Recipe

Course: Breakfast

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: slices

Calories: 355kcal

Author: Becky Hardin

This churro French toast is perfect for the holidays, weekends, or a fun brunch treat. Soft, fluffy brioche dipped in a cinnamon-spiced custard, cooked until golden, then coated in crunchy cinnamon sugar!

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US Customary - Metric

Equipment

Kitchen Scale (optional)

Ingredients

For the Churro 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.

Video

Notes

*I used King's Hawaiian Sweet Sliced Bread, but you could also use brioche or challah bread.

Tips:

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.

Baking Instructions: For an easy, hands-off option, soak the brioche in the egg custard, then bake at 350°F for 25-30 minutes covered, and 10-15 minutes uncovered until golden. Finish with melted butter and a sprinkle of cinnamon sugar for that perfect churro crunch!

Make-Ahead: You can whisk the egg mixture and prep the cinnamon-sugar the night before. In the morning, just dip and cook! Alternatively, dredge the toast in the egg mixture, then freeze 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.

Storage: Store churro French toast in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition