Churro French Toast

ByMadison Rae
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why make this recipe

Churro French Toast is a delightful twist on the classic breakfast treat. It’s perfect for a special brunch or weekend breakfast when you want to impress family and friends. The combination of crispy, sweet churro coating and soft, fluffy French toast makes it hard to resist. Plus, it’s easy to make and brings together flavors that everyone loves!

how to make Churro French Toast

Ingredients :

  • 4 slices of thick-cut bread (brioche or challah recommended)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Directions :

  1. In a shallow dish, whisk together the eggs, milk, vanilla extract, 1/2 teaspoon ground cinnamon, salt, and 1/4 cup granulated sugar until well combined.
  2. In another bowl, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon for the churro coating. Set aside.
  3. Heat a large skillet over medium heat and add 1 tablespoon of butter.
  4. Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds on each side.
  5. Place the soaked bread slices into the hot skillet, cooking until golden brown on each side, approximately 3-4 minutes per side. Add more butter to the skillet as needed for each batch.
  6. Remove the cooked French toast from the skillet and immediately coat each side in the cinnamon sugar mixture prepared earlier.
  7. Repeat the process with the remaining slices of bread.
  8. Serve warm, optionally with a drizzle of caramel or chocolate sauce, or a scoop of ice cream for extra indulgence.

how to serve Churro French Toast

Serve Churro French Toast warm on a plate. You can drizzle it with caramel or chocolate sauce for added sweetness. For a special touch, add a scoop of vanilla ice cream or whipped cream on top. Fresh fruit like strawberries or bananas also makes a lovely addition.

how to store Churro French Toast

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. When ready to eat, reheat them in a toaster or skillet until warmed through.

tips to make Churro French Toast

  • Use thick slices of bread like brioche or challah for the best texture.
  • Make sure to let the bread soak long enough in the egg mixture to absorb the flavor.
  • Adjust the amount of cinnamon in the coating to suit your taste.
  • For an even richer flavor, you could add a bit of nutmeg to the egg mixture.

variation

You can customize this recipe by adding chocolate chips to the egg mixture for a sweet surprise. You can also top the French toast with fresh fruit or nuts for extra crunch and flavor.

FAQs

1. Can I use regular bread instead of brioche or challah?
Yes, you can use regular bread, but thick-cut bread will give you the best texture and taste.

2. Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the egg mixture in advance and store it in the refrigerator. Just soak and cook the bread when you’re ready to serve.

3. How do I prevent the French toast from becoming soggy?
Make sure to soak the bread only for about 10 seconds on each side, so it absorbs the mixture without becoming too soggy. Cook them right after soaking for the best results.

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Churro French Toast

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on classic French toast with a crispy churro coating, perfect for brunch.

Ingredients

Scale
  • 4 slices thick-cut bread (brioche or challah recommended)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. In a shallow dish, whisk together the eggs, milk, vanilla extract, 1/2 teaspoon ground cinnamon, salt, and 1/4 cup granulated sugar until well combined.
  2. In another bowl, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon for the churro coating. Set aside.
  3. Heat a large skillet over medium heat and add 1 tablespoon of butter.
  4. Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds on each side.
  5. Place the soaked bread slices into the hot skillet, cooking until golden brown on each side, approximately 3-4 minutes per side. Add more butter to the skillet as needed for each batch.
  6. Remove the cooked French toast from the skillet and immediately coat each side in the cinnamon sugar mixture prepared earlier.
  7. Repeat the process with the remaining slices of bread.
  8. Serve warm, optionally with a drizzle of caramel or chocolate sauce, or a scoop of ice cream for extra indulgence.

Notes

Use thick slices of bread for the best texture and soak for no more than 10 seconds to prevent sogginess.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 180mg

Keywords: Churro, French Toast, Breakfast, Brunch, Sweet

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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