This post is sponsored as part of #BrunchWeek. I received product samples from sponsors to help create these brunch recipes. All opinions are my own.
Churro French toast puts a playful spin on a brunch favorite: rich brioche soaked and cooked like classic French toast, then rolled in cinnamon sugar for a churro-inspired finish.
Welcome to Day 3 of BrunchWeek 2019, presented by the participating bloggers. This annual event features a community of food writers sharing their favorite brunch recipes. During the week you’ll find a wide variety of ideas, from cocktails and appetizers to sweet pastries, breakfast casseroles, and more — over a hundred recipes to inspire your next brunch.
Throughout BrunchWeek our sponsors have provided prizes and product samples to help the bloggers create their recipes. Information about giveaway entries was available on the original host posts. Please note entry rules and eligibility applied at the time of the event.
When it comes to brunch, I’m firmly on the sweet team. I usually choose French toast or pancakes over eggs, and even at a café I’ll often pick a pastry instead of a savory sandwich. One local spot I love rotates its menu with the seasons; on one summer visit I enjoyed thick French toast topped with fresh mango, blackberries, and coconut whipped cream — it was unforgettable.
This churro-style French toast is easy to make and only adds one extra step to the usual method: after cooking, toss each slice in a cinnamon-sugar mixture so the warm toast becomes slightly crisp and sweet on the outside. It’s a simple change with a big flavor payoff.
Serve these slices with traditional churro accompaniments like dulce de leche, or choose maple syrup for a classic pairing. If you prefer something sweeter and more indulgent, a simple icing made from confectioners’ sugar and cream works beautifully, much like the glaze on cinnamon rolls.
One of the great practical benefits of French toast is that it freezes very well. I often make extra for busy mornings — reheat a slice in a toaster oven or in a skillet to bring back the crisp edges and warm center.
Churro French Toast
4 servings
10 minutes
10 minutes
20 minutes
Churro French toast is a playful variation of a brunch staple. Thick slices of brioche are soaked, pan-cooked until golden, and then coated in cinnamon sugar for a sweet, crunchy finish.
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Kosher salt
- ¼ cup sugar
- 1 teaspoon cinnamon
- 8 slices brioche bread, stale
Instructions
- In a medium bowl, whisk together the eggs, milk, vanilla and salt.
- In a smaller bowl, combine the sugar and cinnamon. Set aside.
- Preheat an electric griddle to 300 degrees (or set a stovetop griddle pan over medium heat). Spray with nonstick spray.
- Place a slice of brioche bread in the egg mixture and let sit for 10 seconds, then flip, and let sit another 10 seconds, then place on the griddle. Repeat with remaining slices of bread.
- Cook until golden brown on each side, then immediately transfer to the cinnamon sugar mixture and toss to coat each side.
- Place two slices on each plate, and serve with maple syrup, dulce de leche or simple icing (confectioners sugar and cream).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
- Stainless Steel Mixing Bowls (Set of 5)
- OXO Good Grips 11-Inch Better Balloon Whisk
- Presto Tilt ‘n Drain Big Griddle Cool-Touch Electric Griddle
Nutrition Information:
Yield: 4 servings
Serving Size: 1 serving (two slices)
Amount Per Serving:
Calories: 688Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 400mgSodium: 814mgCarbohydrates: 77gFiber: 2gSugar: 27gProtein: 21g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Did you love this recipe?
Leave a star rating below and share it with friends.
Explore what the #BrunchWeek Bloggers are sharing today
BrunchWeek Beverages:
- Guava Cosmopolitan from Family Around the Table
- Guava Gin Fizz from Culinary Adventures with Camilla
- How to make Italian Soda from Creative Southern Home
- Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen
BrunchWeek Appetizers and Salads:
- Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal
BrunchWeek Egg Dishes:
- Breakfast Potato Skins from A Kitchen Hoor’s Adventures
- Keto Frittata with Bacon & Cheese from April Golightly
BrunchWeek Breads, Grains, and Pastries:
- Bacon & Sausage Breakfast Pizza from Eat Move Make
- Bananas Foster Pancakes from The Nifty Foodie
- Bacon Cheddar Mini Quiche from For the Love of Food
- Chai Coffee Cake Muffins from Snacks and Sips
- Churro French Toast from The Redhead Baker
- Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
- Ham and Cheddar Bread Pudding from Cookaholic Wife
- Overnight Oatmeal 3 Ways from Big Bear’s Wife
- Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
- Princess Toast from Seduction in the Kitchen
- Sourdough Bagels from Karen’s Kitchen Stories
BrunchWeek Main Dishes:
- Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
- Blueberry Cheddar Sausage from GirlCarnivore
- Cheesy Hot Chicken & Waffles from The Crumby Kitchen
BrunchWeek Desserts:
- Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
- Chocolate Pecan Congo Squares from Love and Confections
- French Lemon Yogurt Cake from Caroline’s Cooking
- Mango Gooey Butter Bars from Hardly A Goddess
- Shoofly Pie from Platter Talk
- Walnut Crumb Cookies from Rants From My Crazy Kitchen
Disclaimer: Thanks to the #BrunchWeek sponsors for providing prizes and product samples to participating bloggers. These companies supplied materials used in recipe development and prizes for the giveaway. All opinions expressed are my own. Giveaway terms applied to the original event, including eligibility, winner notification and prize fulfillment. Bloggers were not responsible for delivery of prize packages. No purchase necessary. Void where prohibited by law.