Churro French Toast

Churro French Toast is the ultimate breakfast mash-up that combines the spicy-sweet crunch of a classic Spanish treat with the fluffy, custardy goodness of thick-cut French toast. This recipe takes rich Challah bread, soaks it in a flavorful egg mixture, and fries it to golden perfection before coating it in a signature cinnamon-sugar layer.

Why You Will Love This Recipe

This Churro French Toast is arguably the best breakfast you will ever experience. It features the perfect contrast between a crunchy, sugar-coated exterior and a soft, custardy interior. It is totally doable for a home cook yet impressive enough for a special occasion brunch. The addition of a decadent cream cheese icing drizzle makes it feel like a gourmet treat, offering a spicy-sweet perfection that cereal simply cannot match.

Ingredients

• 4 tablespoons cream cheese, at room temperature
• 1/2 cup powdered sugar
• 4 tablespoons milk (for the glaze)
• 1/2 teaspoon vanilla extract (for the glaze)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 6 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon grated orange zest (optional)
• 1/2 teaspoon pure vanilla extract (for the toast)
• 1 tablespoon good honey
• 1/2 teaspoon kosher salt
• 1 large loaf challah, sliced into 1/2-inch thick slices
• Unsalted butter
• Vegetable oil

Step-by-Step Instructions

1. Preheat your oven to 250°F. This will be used to keep the finished slices warm while you cook the remaining batches.
2. To make the glaze, use an electric mixer in a medium bowl to beat the cream cheese, powdered sugar, milk, and vanilla together until completely smooth. Transfer the mixture to a zip-top bag and set aside.
3. Prepare the cinnamon sugar by combining the granulated sugar, light brown sugar, and ground cinnamon in a wide, shallow bowl.
4. In a separate large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt until no unincorporated pieces of egg remain.
5. Place as many slices of Challah as will fit into the egg mixture and let them soak for about 5 minutes, turning once halfway through.
6. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large saute pan or griddle over medium heat.
7. Add the soaked bread to the pan and cook for 2 to 3 minutes per side until the edges are crisp and the surface is well browned.
8. Immediately remove the French toast from the pan and dip it into the cinnamon sugar mixture, turning to coat both sides thoroughly while the bread is still hot.
9. Transfer the coated slices to a sheet pan and keep them warm in the preheated oven. Repeat the frying process with the remaining bread, adding more butter and oil as needed.
10. To serve, place the warm slices on plates. Snip a small hole in the corner of the glaze bag and drizzle the cream cheese icing over the toast before serving immediately.

Expert Tips / Pro Tips

The bread is the foundation of this recipe, so choose wisely. Challah is the best option because it is rich and eggy, which enhances the custardy texture. If you want a sturdier result, ensure your bread is slightly stale; this allows it to hold its shape without becoming limp or soggy. For the best frying results, use a combination of butter and oil. The oil helps seal and crisp the outside of the bread, while the butter provides essential flavor. Finally, use a fish spatula for flipping—it is thin enough to slide under the delicate bread without making a mess.

If you cannot find Challah, Texas toast or a thick-cut country-style bread are great alternatives. Just ensure the bread has a tight crumb and no large holes. While whole milk is recommended for the richest flavor, you can substitute it with 2% milk if necessary. If you prefer a different flavor profile, feel free to omit the orange zest or swap the honey for maple syrup in the custard mixture. For a dairy-free version, use a plant-based milk and a vegan cream cheese alternative for the glaze.

Serving Suggestions

Churro French Toast is a star on its own, but it pairs beautifully with fresh fruit like sliced strawberries or blueberries to cut through the richness. Since this is a decadent breakfast, a side of salty bacon or sausage can provide a nice savory balance. Serve it with a fresh cup of coffee or a glass of cold milk to complement the warm cinnamon and sugar flavors.

Leftover slices can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooked slices in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to one month. The best way to reheat Churro French Toast is in a 350°F oven for 8-10 minutes. This helps the exterior regain its crispiness, whereas a microwave might make the sugar coating a bit sticky.

Nutrition Information

FAQ

Can I make this recipe with regular white bread?

Standard white sandwich bread is usually too thin and soft for this recipe. It tends to fall apart during the 5-minute soak. It is much better to use a thick-cut, sturdy bread like Challah or Brioche.

How do I prevent the cinnamon sugar from falling off?

The key is to coat the French toast immediately after it comes out of the frying pan. The residual heat and the small amount of oil/butter on the surface act as a glue for the sugar.

Is the orange zest necessary?

The orange zest is optional, but it adds a bright, citrusy note that balances the heavy sweetness of the cinnamon sugar and cream cheese glaze. It gives the dish a more complex, professional flavor.

Churro French Toast

Possibly the BEST French Toast ever! Thick slices of rich Challah soaked in a flavorful custard, fried to golden perfection, coated in crunchy cinnamon sugar, and finished with a creamy cream cheese glaze.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 10 slices

Course: Breakfast, Brunch

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

  

Cream Cheese Glaze

• 4 tablespoons cream cheese
• 1/2 cup powdered sugar
• 4 tablespoons milk
• 1/2 teaspoon vanilla extract

Cinnamon Sugar

• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons ground cinnamon

French Toast

• 6 large eggs
• 1 1/2 cups milk
• 1 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1 large challah loaf
• unsalted butter
• vegetable oil

Method

 

Instructions

1. Preheat the oven to 250°F to keep the finished French toast warm.
2. In a medium bowl, use an electric mixer to beat the cream cheese, powdered sugar, milk, and vanilla together until smooth. Transfer to a zip top bag and set aside.
3. In a wide shallow bowl, combine the granulated sugar, brown sugar, and ground cinnamon for the coating.
4. In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt until fully combined.
5. Soak the challah slices in the egg mixture for 5 minutes, turning once to ensure even absorption.
6. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large saute pan or griddle over medium heat.
7. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned and crisp.
8. Remove the French toast from the pan and immediately dip in the cinnamon sugar, turning to coat completely.
9. Place on a sheet pan in the oven to keep warm while frying the remaining slices.
10. Drizzle with the cream cheese glaze and serve immediately.

Notes

Use slightly stale Challah bread for the best texture. The combination of butter and oil helps achieve a perfectly crisp crust without burning.