This churro french toast turns thick slices of brioche into golden, custard soaked toast that gets rolled in cinnamon sugar while still hot, so it tastes like a fresh churro in breakfast form. It is on the table in about 25 minutes and serves 4.
The method is simple: dip, griddle, and roll. The cinnamon sugar clings to the buttery surface and forms a thin, crackly coating, and a drizzle of caramel or chocolate sauce takes it over the top.
Table of Contents
Why This Churro French Toast Recipe Works
Thick slices of brioche or challah soak up custard without falling apart, giving a creamy center and crisp edges. Slightly stale bread works even better because it absorbs more without turning soggy.
Rolling the toast in cinnamon sugar while it is still hot and buttery is what creates the churro crust. The coating melts a little and sticks, so you get a sweet, spiced shell on both sides.
Only 2 tablespoons of sugar go into the custard, since the coating brings plenty of sweetness. That keeps the inside rich and eggy instead of cloying.
Ingredients for Churro French Toast
- 4 slices thick cut brioche or challah bread (3/4 to 1 inch thick)
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 2 tbsp unsalted butter
- 1/3 cup granulated sugar, for coating
- 1 tbsp ground cinnamon, for coating
Bread. Choose brioche or challah cut 3/4 to 1 inch thick. If the bread is fresh, leave the slices out for 30 minutes so they dry slightly.
Custard. Eggs, milk, vanilla, a little cinnamon, and a pinch of salt make a custard that soaks in quickly. Whisk until no streaks of egg remain.
Cinnamon sugar. Mix the coating in a shallow dish wide enough to lay a slice flat, so you can press both sides in at once.
Butter. Unsalted butter browns gently and gives the toast a rich, nutty edge. Use about 1 tablespoon per batch.
How to Make Churro French Toast
1. Make the custard. Whisk the eggs, milk, vanilla, 1/2 teaspoon cinnamon, 2 tablespoons sugar, and salt together in a shallow dish until smooth.
2. Mix the coating. Stir the 1/3 cup sugar and 1 tablespoon cinnamon together in a second shallow dish.
3. Heat the pan. Warm a large skillet or griddle over medium heat and melt 1 tablespoon of butter until foamy.
4. Soak the bread. Dip 2 slices into the custard for about 10 seconds per side, then let the excess drip off.
5. Cook the toast. Lay the slices in the pan and cook 2 to 3 minutes per side, until deep golden brown and cooked through.
6. Coat while hot. Move each slice straight to the cinnamon sugar and press to coat both sides and the edges.
7. Repeat. Wipe out the pan, melt the remaining butter, and cook the second batch the same way. Serve warm.
How to Serve Churro French Toast
Stack the toast on warm plates and finish with a drizzle of caramel or chocolate sauce, or a scoop of ice cream for a dessert style breakfast. For a full brunch, add biscuits and gravy for something savory, air fryer honey garlic salmon for protein, air fryer asparagus as a green side, and a basket of fluffy homemade dinner rolls.
How to Store and Reheat Churro French Toast
Cool the toast completely and refrigerate it in an airtight container for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven at 350 degrees F for 5 to 8 minutes. You can also freeze slices flat, with parchment between them, for up to 1 month.
Tips and Variations for Churro French Toast
Use slightly stale bread. Drier bread takes up custard without going mushy, so the center stays creamy and the outside stays crisp.
Do not over soak. Ten seconds per side is enough. Longer soaking leaves a wet center that never sets.
Keep the heat at medium. Butter burns quickly and cinnamon turns bitter, so cook patiently over medium heat.
Wipe the pan between batches. Dark bits of butter and egg from the first batch will scorch and spot the second.
Coat right away. The butter on the surface is the glue. Wait too long and the sugar will not stick.
Keep batches warm. Hold finished toast on a wire rack in a hot oven at 200 degrees F while you cook the rest.
Add a sauce. Warm caramel, chocolate sauce, or whipped cream all fit the churro theme.
Cook the eggs through. The Montana State University Extension egg fact sheet covers safe handling of eggs, including cooking egg dishes until firm.
Frequently Asked Questions About Churro French Toast
What bread is ideal for churro french toast?
Brioche and challah are ideal because they are rich and sturdy. Cut them 3/4 to 1 inch thick so they hold the custard without falling apart.
How do I keep churro french toast crisp?
Cook over medium heat until deeply golden, coat it while hot, and serve right away. Stacking the pieces for long lets steam soften the coating.
Can I make churro french toast ahead of time?
Yes. Cook it, skip the coating, and refrigerate. Reheat in a skillet, then roll in cinnamon sugar just before serving.
Can I mix the cinnamon sugar in advance?
Yes. Mix a larger batch and keep it in a jar. It also works on popcorn, oatmeal, and plain buttered toast.
What sauce goes with it?
Caramel and chocolate sauce are the classic picks. A spoonful of whipped cream or vanilla ice cream also works.
Churro French Toast
Equipment
- Large skillet or griddle
- Two shallow dishes
- Whisk
- Spatula
Ingredients
Main Ingredients
- 4 slices thick cut brioche or challah bread 3/4 to 1 inch thick
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon for the custard
- 2 tbsp granulated sugar for the custard
- ⅛ tsp salt
- 2 tbsp unsalted butter divided
- ⅓ cup granulated sugar for coating
- 1 tbsp ground cinnamon for coating
Instructions
Cooking
- Whisk the custard. Combine the eggs, milk, vanilla, 1/2 tsp cinnamon, 2 tbsp sugar, and salt in a shallow dish. Mix the coating. Stir the 1/3 cup sugar with 1 tbsp cinnamon in another shallow dish.
- Heat the butter. Melt 1 tbsp butter in a skillet over medium heat until foamy.
- Dip. Soak 2 slices in the custard about 10 seconds per side.
- Brown. Cook 2 to 3 minutes per side until deep golden.
- Roll. Press each hot slice into the cinnamon sugar to coat both sides.
- Finish. Wipe the pan, add the last butter, and cook the second batch. Serve warm.
