Churro French Toast

Name: Churro French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 slices Brioche bread (about 1 inch thick); 2 large eggs; 0.5 cup milk; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 1 tablespoon granulated sugar; 0.5 cup all-purpose flour (for dredging); 2 tablespoons butter (for cooking); 0.5 cup granulated sugar; 1.5 teaspoons ground cinnamon

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I’m not going to lie, sometimes I just get that craving. You know the one. The craving for something warm, sweet, cinnamon-spiced, and utterly decadent, but I also don’t want to spend hours in the kitchen on a Saturday morning. That’s where this Churro French Toast comes in. It’s like taking my absolute favorite childhood treat, the churro, and giving it a glorious breakfast makeover. Honestly, if you love French toast and you adore churros, you’re about to find your new obsession. It’s a little bit magical, ridiculously tasty, and surprisingly simple to whip up. Forget complicated pastry making; this is the real deal, and it’s ready to become a staple in your home, just like it has in mine. It’s the perfect way to elevate your weekend mornings without any fuss.

What Is Churro French Toast?

So, what exactly *is* Churro French Toast? Think of it as the love child of a perfectly golden French toast and a warm, cinnamon-sugar-dusted churro. It’s essentially thick slices of brioche or challah bread (the richer, the better, in my opinion!) dipped in a creamy, cinnamon-spiked custard, then pan-fried until they’re beautifully golden brown and slightly crispy on the outside, while remaining wonderfully soft and custardy on the inside. But here’s where the churro magic happens: before frying, we give them a generous dusting of cinnamon sugar, and after they’re cooked, they get another love-fest with a drizzle of decadent glaze. It’s like biting into a warm, comforting hug that’s also packed with that irresistible churro flavor. It’s not just breakfast; it’s an experience!

Why you’ll love this recipe?

Honestly, there are so many reasons why this Churro French Toast has become a go-to in my house, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. That combination of warm cinnamon, a hint of vanilla, and the rich eggy bread is pure bliss. It’s sweet without being cloying, and the spices just dance on your tongue. Then there’s the simplicity of it all. You might hear “French toast” and think it’s complicated, but this recipe is incredibly straightforward. It uses ingredients you probably already have in your pantry, and the steps are so easy, even the kids can get involved (and believe me, they love helping with the cinnamon-sugar dusting!). What I *really* love about this recipe is its sheer comfort factor. It’s the kind of dish that makes your kitchen smell absolutely divine, drawing everyone in. It’s also surprisingly budget-friendly for how gourmet it tastes – a few loaves of slightly stale bread can be transformed into a feast! And the versatility! You can serve this for a lazy Sunday breakfast, a special occasion brunch, or even as an indulgent dessert. It’s way more impressive than your average slice of toast, but it requires so much less effort than baking a whole cake. It really is the best of all worlds.

How to Make Churro French Toast

Quick Overview

This Churro French Toast is all about transforming simple ingredients into something truly special. We’re going to start by prepping our bread, then whisking up a luscious custard. The key is soaking the bread just right, getting that perfect cinnamon-sugar crust, and then cooking it to golden perfection. Finally, a quick glaze ties it all together. It’s a straightforward process that yields incredibly delicious results, perfect for any morning you want to feel a little extra special.

Ingredients

For the Main Batter:
You’ll want about 6-8 thick slices of day-old brioche or challah bread. Why day-old? It soaks up the custard beautifully without getting too soggy. I find the richer breads give the best texture and flavor. You’ll also need 3 large eggs – these are the backbone of our creamy custard. Then, about 1 cup of whole milk. I’ve tried this with almond milk and it actually made it even creamier! You could also use half-and-half for ultimate richness, but whole milk is perfectly lovely. For that essential sweetness and flavor, we’re using 1/4 cup of granulated sugar, a generous tablespoon of ground cinnamon (don’t be shy!), and a teaspoon of vanilla extract. A tiny pinch of salt is crucial too, just to balance everything out and make those sweet flavors pop. Don’t skip it!

For the Cinnamon Sugar Coating:
This is where the “churro” magic really begins! You’ll need about 1/2 cup of granulated sugar mixed with 2 tablespoons of ground cinnamon. Make sure your cinnamon is fresh; it makes such a difference in aroma and flavor. I like to give this a good whisk to ensure the cinnamon is evenly distributed throughout the sugar.

For the Glaze:
For the glaze, we’re keeping it simple but delicious. You’ll need about 1 cup of powdered sugar, sifted to avoid lumps. Then, 2-3 tablespoons of milk or cream – start with 2 and add more as needed to reach your desired drizzling consistency. A little splash of vanilla extract (about 1/2 teaspoon) really elevates the glaze. If you’re feeling adventurous, a tiny pinch of cinnamon can be added here too!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our cooking station ready. You’ll want to preheat your griddle or a large non-stick skillet over medium heat. It’s important not to have it too hot, or you’ll burn the outside before the inside is cooked. I usually set mine to a medium-low to medium heat. While that’s warming up, lightly butter your pan or griddle. You don’t want an oil slick, just enough to prevent sticking and give us a beautiful golden crust. About a tablespoon of butter should do the trick for most pans. Once it’s melted and shimmering, you’re ready to go!

Step 2: Mix Dry Ingredients

In a shallow dish, the kind you might use for breading chicken, whisk together the granulated sugar and ground cinnamon for the coating. Make sure it’s thoroughly combined. I like to use a shallow bowl or pie plate because it makes dipping the bread much easier. You want an even distribution of cinnamon and sugar, so give it a good stir until it looks like a beautiful, fragrant sand. This is what’s going to give our French toast that signature churro crunch and flavor.

Step 3: Mix Wet Ingredients

In a separate shallow dish (or the same one if you’re feeling adventurous and don’t mind a tiny bit of residual sugar!), whisk together the eggs, milk (or your chosen creamy liquid!), granulated sugar, vanilla extract, and that crucial pinch of salt. Whisk until everything is well combined and you have a smooth, pale yellow custard. Don’t over-whisk to the point of creating too much foam; we want a smooth liquid. This custard is what will make the inside of our French toast wonderfully soft and custardy, just like a perfect brioche bread pudding.

Step 4: Combine

Now, let’s bring it all together. We’re going to dip our bread slices into the custard mixture. Don’t just do a quick dunk! Let each slice soak for about 20-30 seconds per side. You want the bread to absorb a good amount of the custard, making it rich and moist, but not so long that it falls apart. I always do this one slice at a time to make sure I can handle it properly. Gently lift the soaked bread slice, letting any excess custard drip back into the dish for a second or two. Then, immediately transfer it to the cinnamon-sugar mixture. You want to coat both sides generously. Press down slightly to ensure the sugar adheres well. This double coating – custard and then cinnamon-sugar – is what gives it that amazing churro-like texture and flavor. Repeat this process with all your bread slices, setting the coated ones aside on a plate or clean surface while you heat up your pan if you haven’t already.

Step 5: Prepare Filling

This step is technically optional for a basic Churro French Toast, but I often like to add a little something extra. For a truly decadent experience, consider a simple cream cheese filling. You can whip together 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and a tiny splash of vanilla until smooth. Once your French toast is almost cooked, you can carefully spread a thin layer of this mixture onto one half of the cooked slice and top with another slice. It adds an amazing creamy dimension that’s just heavenly. Another option is a dollop of dulce de leche swirled into the custard before dipping the bread. You could also just have some dulce de leche on the side for dipping later! The beauty of this recipe is its adaptability, so feel free to get creative.

Step 6: Layer & Swirl

If you’re adding a filling, this is where you’ll do it. Once the bread has been soaked and coated in cinnamon sugar, carefully place it in the prepared, heated pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. If you’re using a filling like cream cheese, spread it on one slice *after* it has cooked on one side and is ready to be flipped. Then, place the second cooked slice on top and gently press down. If you’re doing a swirl within the custard itself (like some dulce de leche), you would have done that in Step 5 by gently swirling it into the custard mixture *before* dipping the bread. The key is to achieve a beautiful golden-brown exterior with a soft, custardy interior. You’re looking for that perfect balance – not soggy, not dry, but just right.

Step 7: Bake

Now for the cooking! Place the cinnamon-sugar coated bread slices into your preheated, buttered pan. Don’t overcrowd the pan; cook in batches if necessary. Cook for about 3-4 minutes per side, or until golden brown and beautifully crisp on the outside. You want to see that lovely caramelization from the sugar. You can gently lift an edge with a spatula to check the color underneath. Adjust the heat as needed if they’re browning too quickly or too slowly. Once one side is perfectly golden, carefully flip them over and cook the other side until it matches. The goal is a perfectly cooked French toast that’s golden brown all over and slightly crisp.

Step 8: Cool & Glaze

Once your Churro French Toast slices are cooked to golden perfection, transfer them to a wire rack set over a baking sheet. This helps prevent them from getting soggy on the bottom. While they’re still warm, it’s time for the glaze! In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk or cream. Start with 2 tablespoons of milk and add more, a tiny splash at a time, until you have a thick but pourable consistency. It should be thick enough to cling to the toast, but thin enough to drizzle. Drizzle generously over the warm French toast slices. If the glaze starts to harden too quickly, you can always warm it up very gently in the microwave for a few seconds.

Step 9: Slice & Serve

Once the glaze has set slightly (or if you can’t wait, go for it!), your Churro French Toast is ready to be devoured! You can serve them whole, or slice them in half diagonally for a more elegant presentation. I love serving this warm, right off the pan, while the glaze is still a little melty. It’s absolutely divine. A little dusting of extra cinnamon on top never hurts either, especially if you have any leftover from the coating mixture. This is best enjoyed immediately for that perfect crispy-chewy texture.

What to Serve It With

This Churro French Toast is practically a meal in itself, but it plays *so* well with other things! For a classic breakfast, a simple cup of freshly brewed coffee is a must. I love to serve it with a small bowl of fresh berries – raspberries or strawberries add a lovely tartness that cuts through the sweetness. For a more elegant brunch spread, I’ll pair it with a side of crispy bacon or some savory sausage links. A mimosa or a sparkling rosé feels just right for a fancy brunch, too. As a dessert, it’s phenomenal with a scoop of vanilla bean ice cream or a dollop of whipped cream. And for those cozy, no-reason-to-celebrate-but-why-not evenings, just a tall glass of cold milk is all you need. My kids absolutely love it with a little extra dulce de leche for dipping – it’s their ultimate weekend treat. One of my favorite family traditions is making this on a chilly Sunday morning and watching everyone’s faces light up with pure joy.

Top Tips for Perfecting Your Churro French Toast

I’ve made this Churro French Toast more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference. First, about the bread: stale is better! If your bread is too fresh, it can get mushy. Day-old or even two-day-old brioche or challah works wonders. For the custard, don’t be afraid to really soak those slices. I like to let them sit for a good 20-30 seconds per side. It makes the inside super tender and custardy. When you’re coating it in the cinnamon sugar, press down firmly! This helps the coating stick and create that wonderful texture. I’ve learned that a heavier hand with the cinnamon sugar makes it taste even more like a true churro. For mixing, I always make sure my eggs are well beaten into the milk; it creates a smoother custard. If you find your custard seems a bit thin, don’t worry too much, the bread will absorb it. For swirling in fillings or spices, do it gently just before dipping the bread so you don’t overmix the custard itself. When it comes to cooking, medium-low heat is your friend. Patience is key here! You want that beautiful, deep golden brown color without burning the sugar. Test a small corner before committing to flipping the whole slice. I always have a couple of forks or spatulas handy to ensure an easy flip without any disasters. For the glaze, I can’t stress enough about sifting your powdered sugar. It makes all the difference between a smooth, silky glaze and a lumpy mess. And always add your liquid *gradually*. It’s much easier to thin out a glaze than to thicken it up. If you accidentally make it too thin, just whisk in a bit more powdered sugar. If it’s too thick, a tiny splash of milk or cream will fix it. My personal favorite ingredient swap is using a good quality vanilla bean paste instead of extract if I have it; it adds tiny flecks of vanilla bean and an intense flavor that’s just heavenly.

Storing and Reheating Tips

This Churro French Toast is definitely best enjoyed fresh and warm, but life happens, right? If you have leftovers, don’t despair! You can store them at room temperature for up to a day, as long as they are in an airtight container. They might lose a bit of their crispness, but they’ll still be delicious. For longer storage, I always recommend the refrigerator. Store any uneaten French toast in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 3-4 days. The glaze might get a little sticky, but it’s perfectly fine. If you want to freeze them, that’s totally doable! Let them cool completely, then wrap them individually in parchment paper, followed by a layer of plastic wrap, and then a final layer of aluminum foil. This triple-wrap helps prevent freezer burn. They can stay in the freezer for up to 2-3 months. To reheat, I find the oven is your best bet for bringing back that lovely texture. Place them on a baking sheet in a preheated oven at around 350°F (175°C) for 5-10 minutes, or until heated through. You can also gently toast them in a toaster oven or even in a dry skillet over medium-low heat. If you’ve glazed them, be mindful that the glaze might melt or become a bit more liquidy when reheated, which is still delicious! I often find I like to add a fresh drizzle of glaze after reheating if I have some left.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can make this gluten-free by using a good quality gluten-free bread that’s sturdy enough to hold up to dipping. Look for loaves that are specifically designed for French toast or have a good structure. You might need to adjust the soaking time slightly, as gluten-free breads can sometimes absorb liquid differently. I’d recommend using a gluten-free flour blend (like one made with rice flour, tapioca starch, and potato starch) in your dry ingredients for the coating if you want to avoid gluten in the sugar mixture too, though it’s not strictly necessary for the flavor. The custard itself is naturally gluten-free!

Do I need to peel the zucchini?

This recipe is for Churro French Toast, not zucchini bread. There’s no zucchini involved! My apologies if there was any confusion. This is all about bread, eggs, cinnamon, and sugar to create a delightful churro-inspired breakfast treat.

Can I make this as muffins instead?

While this is designed as French toast, you could certainly adapt the flavors into muffins! You’d essentially be making a cinnamon-sugar batter and folding in some bread chunks or using a bread pudding base. You’d likely want to reduce the liquid slightly and adjust baking time. It would be more of a “Churro Bread Pudding Muffin” or a “Churro Cake Muffin.” I haven’t personally tested this, but it sounds delicious! The key would be getting that cinnamon-sugar crust on top.

How can I adjust the sweetness level?

You can definitely adjust the sweetness! For the batter, I’d suggest reducing the sugar by half (to 2 tablespoons) if you prefer it less sweet. For the cinnamon sugar coating, you can use a 3:1 ratio of sugar to cinnamon or even just more cinnamon if you want less sugar. For the glaze, reduce the powdered sugar or use a bit less milk to make it less sweet and more of a simple cinnamon dusting. You can also opt for a drizzle of pure maple syrup instead of the glaze for a less sweet, more natural sweetness.

What can I use instead of the glaze?

Oh, there are tons of delicious options if you’re not a fan of glaze! A classic drizzle of warm maple syrup is always fantastic. You could also dust them with a simple mixture of powdered sugar and cinnamon. A dollop of whipped cream or crème fraîche is lovely. If you want to lean into the churro theme, a warm dulce de leche or a rich caramel sauce makes an incredible topping. Even a simple spoonful of fruit compote or some fresh berries can be a wonderful alternative.

Final Thoughts

So there you have it – my beloved Churro French Toast! It’s more than just a breakfast; it’s a little slice of joy that’s perfect for any morning you want to feel a bit special. I truly believe that good food has a way of bringing people together, and this recipe is a testament to that. It’s simple enough for a busy parent to whip up on a Saturday morning but impressive enough to serve at a special brunch. The warmth of the cinnamon, the sweetness of the sugar, and the comforting texture of the perfectly cooked bread… it’s just pure happiness on a plate. If you’re someone who loves a good churro and a classic French toast, then this is truly the best of both worlds. I can’t wait for you to try it and make it your own. Let me know in the comments how yours turns out, or if you’ve found any fun twists to add! Happy cooking, and even happier eating!

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