Churro French Toast
Thick brioche slices soaked in a vanilla custard, pan fried until golden, and rolled in hot cinnamon sugar.
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.
Notes
Substitutions: Challah or thick white sandwich bread can replace brioche.
Tips: Use slightly stale bread and coat while the toast is hot. Keep batches warm in a hot oven at 200 degrees F.
Storage: Refrigerate up to 2 days and reheat in a skillet or toaster oven. Freeze slices flat up to 1 month.