Churro French Toast with Cinnamon Sugar and Vanilla Glaze Recipe
Churro French Toast is a decadent breakfast dish featuring buttery Challah bread pan-fried to golden perfection, soaked in a cinnamon-spiced egg mixture, coated with a sweet cinnamon-sugar dusting, and finished with a light vanilla glaze. This recipe combines the best of French toast and churros for a deliciously indulgent morning treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American, Bakery
Ingredients
Bread and Butter
- 6 slices challah bread
- 3 tbsp butter for frying (plus extra for greasing)
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
Glaze
- 1 serving cup Vanilla Greek Yogurt (5.3 oz, such as Two Good)
- 1 1/4 cup confectioners sugar
- 2 tbsp vanilla unsweetened almond milk (or any other milk)
- 1 tsp vanilla extract
Optional Toppings
- Strawberries
- Powdered sugar
- Syrup
Instructions
- Prepare Glaze: Using a hand mixer, beat together vanilla Greek yogurt, confectioners sugar, and vanilla extract until smooth. If the glaze is too thick, add almond milk one tablespoon at a time until desired consistency is reached. Refrigerate until ready to serve.
- Mix Wet Ingredients: In a mixing bowl, whisk the eggs until broken down. Add the almond milk, maple syrup, vanilla extract, ground cinnamon, and pinch of salt. Whisk thoroughly to combine.
- Prepare Sugar Topping: In a flat-bottomed bowl, rimmed plate, or small rectangular dish, combine white sugar, brown sugar, and ground cinnamon. Set aside for coating the cooked French toast.
- Soak Bread: Arrange the challah bread slices in a 9×13 inch dish and pour the wet mixture over the bread. Allow the bread to soak for up to 5 minutes, flipping halfway through to ensure even absorption.
- Heat Skillet: Preheat a skillet over medium heat. Add butter and allow it to melt and coat the pan evenly.
- Cook French Toast: Place soaked challah slices one by one into the skillet without overlapping. Cook each side for 3-4 minutes until golden and crisp.
- Coat with Sugar Mixture: After cooking, transfer each slice to the sugar mixture and dip, coating both sides generously to create the churro-style crust.
- Serve: Top the coated French toast with vanilla glaze, fresh strawberries, syrup, or powdered sugar as desired. Enjoy warm.
Notes
- Wipe crumbs from the skillet between batches to avoid burning and ensure even frying.
- Keep a stick of butter handy to add between flipping slices to maintain richness and the churro texture.
- Optionally, butter each slice generously after cooking and before coating with sugar to enhance the churro effect.
- To keep cooked slices warm, place them on a sheet pan in a 250°F oven until serving.
