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Churro French Toast with Cinnamon Sugar and Vanilla Glaze Recipe

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4.2 from 10 reviews

Indulge in this decadent Churro French Toast featuring buttery Challah bread pan-fried to golden perfection, soaked in a sweet cinnamon egg mixture, and finished with a light vanilla Greek yogurt glaze. This sweet, crispy treat is topped optionally with fresh strawberries, powdered sugar, or syrup, making it an epic breakfast or brunch delight.

Ingredients

Bread and Toppings

  • 6 slices challah bread
  • 3 tbsp butter for frying
  • Strawberries, powdered sugar, syrup (optional, for topping)

Wet Mixture

  • 3 eggs
  • 2/3 cup unsweetened vanilla almond milk (or any other milk)
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • Pinch of salt

Sugar Topping

  • 1/4 cup white sugar
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp brown sugar

Vanilla Glaze

  • 1 serving cup (5.3 oz) vanilla Greek yogurt (e.g., Two Good)
  • 1 1/4 cup confectioners sugar
  • 2 tbsp vanilla unsweetened almond milk (or any other milk)
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Glaze: Using an electric hand mixer, beat together the vanilla Greek yogurt, confectioners sugar, and vanilla extract until smooth. If the glaze is too thick, slowly add almond milk one tablespoon at a time until reaching desired consistency. Refrigerate until ready to use.
  2. Mix the Wet Batter: In a mixing bowl, whisk the eggs until broken down, then add almond milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until fully combined.
  3. Prepare Sugar Topping: In a separate bowl, rimmed plate, or small rectangular pan, combine white sugar, brown sugar, and ground cinnamon. Set aside for coating after cooking.
  4. Soak the Bread: Arrange challah bread slices in a 9×13 glass baking dish or pyrex. Pour the wet mixture over the bread, letting it soak for up to 5 minutes, flipping halfway through to ensure both sides absorb the batter completely.
  5. Heat the Skillet: Warm a skillet over medium heat until hot. Add butter and let it melt, coating the pan evenly.
  6. Cook French Toast: Place each soaked slice of challah bread into the skillet without overlapping. Cook for 3-4 minutes on each side until golden brown and crispy.
  7. Coat with Sugar Mixture: Using a spatula, transfer each cooked slice immediately to the prepared sugar topping and dip both sides to coat thoroughly, enhancing the churro flavor and texture.
  8. Serve and Garnish: Optionally, top the churro French toast with vanilla glaze, fresh strawberries, powdered sugar, or syrup. Serve warm and enjoy your indulgent breakfast!

Notes

  • Wipe out any crumbs between batches to prevent burnt bits on the toast.
  • Keep extra butter handy to add between flips or to butter cooked slices before coating in sugar for extra richness.
  • Keep cooked French toast warm by placing finished slices in an oven set to 250°F (120°C) until ready to serve.

Find it online: http://bitezly.com/churro-french-toast-with-cinnamon-sugar-and-vanilla-glaze-recipe-2/