Churro French Toast Recipe

Prepare the custard

In a shallow wide bowl or baking dish combine whole milk, heavy cream, eggs, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon and 1/2 teaspoon fine sea salt. Whisk vigorously until smooth and fully combined.

Soak the bread

Arrange 8 slices of thick-cut brioche or challah so they fit in a single layer. Submerge each slice in the custard for 20–30 seconds per side, pressing gently so the center soaks but the slices do not fall apart. Transfer to a wire rack and let sit for 2–3 minutes to allow excess to drip off.

Make the churro coating

In a shallow bowl combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside near the stove for quick coating after frying.

Cook the french toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons of unsalted butter and 1 tablespoon vegetable oil (oil optional for higher heat). When foaming subsides and the pan is hot (but not smoking), add soaked slices in a single layer without crowding. Cook 3–4 minutes per side until deep golden brown and slightly crisp at edges, adding remaining butter as needed between batches. Adjust heat if browning too quickly.

Churro-style coating

Working one slice at a time immediately after frying, place the hot french toast into the cinnamon-sugar bowl and press lightly, turning to coat both sides evenly. Transfer to a warm plate and repeat with remaining slices.

Make the cream cheese whip

Using a stand mixer fitted with the paddle or a hand mixer, beat 8 oz room-temperature cream cheese until smooth (about 1 minute). Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using). Beat until fluffy, about 2 more minutes. If the mixture is too thick for piping or dolloping, add up to 2 tablespoons milk or cream, 1 tablespoon at a time, until desired consistency is reached. Transfer to a piping bag or bowl and chill briefly while finishing other components.

Cook pineapple jam

In a small saucepan combine 2 cups finely chopped pineapple, 1/2 cup granulated sugar, 2 teaspoons fresh lime juice and 2 tablespoons water. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat and simmer 8–10 minutes until fruit breaks down and mixture thickens. If it remains loose, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the simmering jam; cook 1–2 minutes more until thickened. Remove from heat and let cool to warm (it will thicken slightly as it cools). Taste and adjust sweetness or lime if needed.

Assemble and serve

On each plate place two churro-coated french toast slices slightly overlapping. Spoon 1–2 tablespoons of warm pineapple jam over the top of each stack. Pipe or dollop about 2 tablespoons of cream cheese whip alongside or on top of the jam. Sprinkle each portion with a generous pinch (about 1/2 teaspoon) of cocoa nibs, dust lightly with 1/2 tablespoon powdered sugar, and finish with a small pinch of flaky sea salt if desired. Garnish with fresh mint leaves.

Serving suggestion

Serve immediately while french toast is warm. Optionally offer maple syrup or extra jam at the table. Leftover jam keeps refrigerated up to 5 days; cream cheese whip keeps 2 days refrigerated.