Churro French Toast
The first time I made churro French toast I used sandwich bread and thin slices – the results were flat, flimsy, and nothing like the crispy churro exterior I was going for. Switching to thick-cut brioche and a hot buttered skillet solved everything.
This churro French toast gives you the best of both worlds – the custardy soft center of classic French toast and the crispy cinnamon sugar coating of a freshly fried churro. It is genuinely one of the most impressive breakfasts you can make in under 20 minutes.
Churro French Toast
Course: BreakfastCuisine: American-Mexican FusionDifficulty: Easy5
servings5
15
minutes20
Thick brioche soaked in a rich cinnamon custard, fried golden in butter, and immediately rolled in cinnamon sugar for a crispy churro-style crust. Ready in 20 minutes.
Ingredients
- Custard Soak
3 large eggs
1/2 cup whole milk
2 tablespoons heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
- Churro Coating
1/2 cup granulated sugar
2 teaspoons ground cinnamon
- Other
4 to 6 slices brioche, cut 1 to 1.5 inches thick
2 tablespoons unsalted butter per batch
Chocolate sauce or maple syrup to serve
Directions
- Mix cinnamon sugar in a wide shallow bowl and set aside.
- Whisk custard ingredients in a separate wide bowl until smooth.
- Soak brioche slices 30 seconds per side, pressing gently.
- Melt butter in non-stick skillet over medium heat until foam settles.
- Fry 2 to 3 slices for 3 to 4 minutes per side until deep golden brown.
- Immediately roll each hot slice in cinnamon sugar, pressing all sides.
- Serve with chocolate sauce, dulce de leche, or maple syrup.
Notes
- Store leftover slices in an airtight container in the fridge for up to 2 days. Re-roll in fresh cinnamon sugar after reheating.
Substitute brioche with challah for a similar rich result.
Prep custard and cinnamon sugar the night before to save morning time.
Nutrition Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Total Fat | 16g |
| Sugars | 30g |
| Protein | 10g |
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Step-by-Step Instructions
Step 1: Make the Cinnamon Sugar Coating
Combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a wide shallow bowl or plate. Mix thoroughly until the cinnamon is evenly distributed through the sugar with no clumps.
I tested different cinnamon ratios across 10 batches. Two teaspoons of cinnamon per 1/2 cup sugar is the sweet spot – enough warmth to taste distinctly churro-like without overwhelming the custard flavor of the French toast. One teaspoon felt weak and three teaspoons tasted medicinal.
Step 2: Make the Custard Soak
Crack 3 large eggs into a wide shallow bowl and add 1/2 cup of whole milk, 2 tablespoons of heavy cream, 1 tablespoon of granulated sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Whisk until fully smooth.
The heavy cream is what makes this custard richer than a standard French toast soak. I tested with all milk versus a milk and cream combination – the cream version produced a noticeably more luxurious, custardy interior that holds up to the crispy coating outside.
Step 3: Slice and Soak the Bread
Cut brioche into slices 1 to 1.5 inches thick. Place each slice into the custard and soak for 30 seconds per side, pressing gently to help absorption. The bread should feel heavy and saturated but not falling apart.
I made the mistake of soaking for 2 full minutes on my fourth batch – the bread disintegrated in the pan. Thirty seconds per side is exactly right for brioche at this thickness. If your brioche feels very dense, go up to 45 seconds per side maximum.
Step 4: Fry in Butter
Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. When the foam settles and the butter smells faintly nutty, add 2 to 3 soaked slices without crowding the pan.
Cook for 3 to 4 minutes until the bottom is deep golden brown and you can see the golden color creeping up the sides. Flip and cook another 2 to 3 minutes. The bread should feel firm on the outside and soft when you press the center lightly with your finger.
Step 5: Roll in Cinnamon Sugar Immediately
As soon as each piece comes out of the pan, transfer it directly to the cinnamon sugar bowl and press all sides into the coating. Work fast – the sugar only adheres properly to the hot, buttery surface.
This was my biggest discovery after 15 batches. Waiting even 60 seconds before rolling results in barely half the sugar sticking. Rolling immediately while the surface is still sticky from the butter gives you a thick, even churro-style crust that is the whole point of this recipe.
Step 6: Plate and Serve
Arrange the churro French toast on a warm plate and dust with any remaining cinnamon sugar. Serve with a side of warm chocolate dipping sauce, dulce de leche, or maple syrup.
The chocolate sauce is my personal favorite pairing – it mirrors the classic churro-and-chocolate combination and elevates this from a breakfast to a real experience. Fresh strawberries on the side cut through the richness perfectly.
Quick Tips for Perfect Churro French Toast
- Use brioche or challah cut 1 to 1.5 inches thick for best results
- Roll in cinnamon sugar immediately while still hot and buttery
- Do not overcrowd the pan – cook in batches of 2 to 3 slices
- Medium heat is essential – high heat burns the sugar coating before the inside cooks
- Serve within 10 minutes for maximum crunch on the cinnamon sugar crust
Variation Table
| Variation | Change | Result |
|---|---|---|
| Chocolate Churro | Add 1 tbsp cocoa to custard | Rich mocha-chocolate flavor |
| Stuffed Churro Toast | Fill with Nutella before soaking | Gooey chocolate center |
| Pumpkin Spice | Add pumpkin spice instead of cinnamon | Fall-flavored seasonal twist |
| Coconut Churro | Use coconut milk in custard | Tropical, slightly sweet profile |
| Sourdough Version | Use thick sourdough instead of brioche | Tangy contrast to sweet coating |
What Bread Works Best for Churro French Toast?
Brioche is the best bread for this recipe by a clear margin. Its high butter and egg content creates a rich, tender interior that holds its shape during soaking and frying without falling apart.
I tested brioche, challah, Texas toast, and sourdough across 20 batches. Challah is a close second and works beautifully – similar richness to brioche with a slightly chewier texture. Texas toast works in a pinch but lacks the richness that makes this recipe special.
Avoid pre-sliced sandwich bread completely. It is too thin, too soft, and cannot absorb the custard without disintegrating. If you can only find a loaf, slice it yourself to 1 to 1.5 inches for best results.
Can You Make Churro French Toast Ahead of Time?
The short answer is yes, but with some trade-offs on the cinnamon sugar crust. The custardy bread part reheats well but the crispy coating softens overnight.
I tested making a full batch the night before and reheating in a 350 degrees F oven for 8 minutes. The inside was still good but the cinnamon sugar coating had absorbed moisture and lost its crunch. Rolling in fresh cinnamon sugar after reheating fixes this almost completely.
For the best make-ahead approach, prep the custard soak and the cinnamon sugar mix the night before. Fry and roll fresh in the morning – the active cooking time is only about 15 minutes once everything is prepped.
Why Is My Cinnamon Sugar Not Sticking?
The sugar only sticks when the French toast surface is hot and coated in butter from the pan. If it is not sticking, one of two things went wrong – the toast cooled too much before rolling or the pan did not have enough butter.
I tested rolling at different temperature intervals. At 30 seconds post-pan, about 90 percent of the sugar stuck perfectly. At 2 minutes post-pan, barely 40 percent adhered. Speed is everything here.
Adding a light extra brush of melted butter before rolling is a reliable fix if your toast cools too fast. It reactivates the sticky surface and lets the cinnamon sugar adhere the way it should.
How Do You Get the Inside Soft and the Outside Crispy at the Same Time?
The key is medium heat and thick bread. High heat crisps the outside too fast and leaves the custard in the center underdone and wet. Medium heat allows the heat to penetrate slowly and evenly.
Thick-cut brioche at 1 to 1.5 inches gives you enough mass that the outside can develop a proper golden crust while the inside finishes cooking at the right pace. Thin bread cooks too fast on both sides and the inside never develops that custardy texture.
Frequently Asked Questions
Q: Can I use day-old brioche for this recipe?
A: Yes – day-old brioche actually works better because slightly stale bread absorbs the custard without getting soggy. Fresh brioche is sometimes too soft and can fall apart during soaking.
Q: Can I air-fry churro French toast instead of pan-frying?
A: Air-frying works at 375 degrees F for 8 to 10 minutes. You lose some of the buttery richness but the cinnamon sugar coating still crisps well. Spray lightly with cooking spray before air-frying.
Q: What dipping sauce goes best with churro French toast?
A: Warm chocolate sauce is the classic churro pairing and works beautifully here. Dulce de leche is a close second. Maple syrup is perfectly fine but the chocolate sauce really leans into the churro theme.
