Churro French Toast

Name: Churro French Toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 slices
Ingredients: 4 tablespoons cream cheese, at room temperature; 1/2 cup powdered sugar; 4 tablespoons milk; 1/2 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 2 teaspoons ground cinnamon; 6 large eggs; 1 1/2 cups milk; 1 teaspoon grated orange zest (optional); 1/2 teaspoon pure vanilla extract; 1 tablespoon good honey; 1/2 teaspoon kosher salt; 1 large loaf challah, sliced into 1/2-inch thick slices; unsalted butter; vegetable oil

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10 slices
Course
Breakfast
Cuisine
American

Churro French Toast

Joshua Davis

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Possibly the BEST French Toast ever! Churro French toast equals thick slices of rich Challah soaked in an egg mixture and fried to perfection. THEN coated in cinnamon sugar and drizzled with cream cheese icing. Keep reading for my best French Toast tips and the full recipe!

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Ingredients

Servings

For the cream cheese glaze:

4 tablespoons cream cheese, at room temperature
1/2 cup powdered sugar
4 tablespoons milk
1/2 teaspoon vanilla extract

For the cinnamon sugar:

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

For the toast:

6 large eggs
1 1/2 cups milk
1 teaspoon grated orange zest (optional)
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah, sliced into 1/2-inch thick slices
unsalted butter
vegetable oil

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Instructions

Preheat the oven to 250°F.

Make the glaze:

In a medium bowl, use an electric mixer to beat all the glaze ingredients together until smooth. Remove to a zip top bag and set aside.

Make the cinnamon sugar:

In a wide shallow bowl, combine all the cinnamon sugar ingredients.

Make the French toast:

In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned.
Remove the French toast from the pan and immediately dip in the cinnamon sugar, turning to coat completely. Remove to a sheet pan and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.
Remove the warm French toast slices to plates. Snip a small hole in the corner of the zip top bag filled with the cream cheese glaze. Drizzle over the French toast and serve immediately.