Churro French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish (large enough to soak a slice of bread), whisk together 1 cup whole milk, 1/2 cup heavy cream, 3 large eggs, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt until smooth and homogenous. Taste and adjust cinnamon or vanilla if desired. Let the custard rest 5 minutes to let the flavors meld.

Prepare the bread

Cut 8 slices of brioche or challah about 3/4 to 1 inch thick. If using very fresh bread, slightly dry the slices on a rack or toast for 1 minute per side — bread should be sturdy but still able to absorb custard.

Soak the bread

Working 1–2 slices at a time, place a slice in the custard and let it soak for 20–30 seconds per side, pressing gently so the bread absorbs custard but does not fall apart. Transfer soaked slices to a cooling rack or plate while you prepare the skillet. Continue until all slices are soaked.

Mix cinnamon sugar

In a shallow bowl or pie plate, combine 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon fine sea salt (optional). Stir to fully incorporate.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons of unsalted butter plus 1 teaspoon oil (oil helps prevent burning) and heat until the butter foams and is fragrant but not browned, about 1–2 minutes.

Pan-fry the soaked bread

Add 2 soaked slices to the skillet without crowding (work in batches). Cook until golden brown and set, about 2–3 minutes per side. Reduce heat slightly if the exterior browns too fast before the center cooks. Add more butter between batches as needed.

Coat in cinnamon sugar

Immediately after removing each slice from the skillet, transfer the hot slice to the cinnamon-sugar mixture and press gently, coating both sides with the mixture. Place coated slices on a serving plate and keep warm in a low oven (200°F / 95°C) if cooking in batches.

Serve churro-style French toast hot. Drizzle with maple syrup if using, dust with powdered sugar, and add a dollop of whipped cream. For extra churro authenticity, serve with warmed caramel or chocolate dipping sauce on the side.

Suggested plating: stack 2 slices per serving, sprinkle a little extra cinnamon-sugar on top, and serve immediately.