Churro French Toast Recipe

Mix custard

In a large bowl, whisk together the whole milk, heavy cream, evaporated milk and sweetened condensed milk until combined.

In a separate bowl, whisk the eggs with 2 tablespoons granulated sugar, vanilla, ground cinnamon and salt until slightly frothy.

Temper the eggs by slowly adding about 1/2 cup of the milk mixture to the eggs while whisking, then pour the tempered eggs back into the large milk mixture and whisk until uniform. Strain the custard through a fine-mesh sieve into a shallow baking dish (about 9x13 or similar) to remove any coagulated bits.

Allow the custard to rest at room temperature for 10 minutes, then refrigerate until slightly chilled but not set, about 15–20 minutes. It should be cool so slices absorb but not so cold that it won't soak.

Lay the brioche slices in a single layer in the shallow baking dish with the tres leches custard. Let them soak 30–60 seconds per side depending on how custardy you want them—flip once. The slices should be saturated but still hold together (avoid falling apart). If needed, press gently so the custard penetrates evenly.

Transfer soaked slices to a wire rack set over a baking sheet while you warm the pan. Let excess custard drip off for 1–2 minutes.

Combine 3/4 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl or plate; set aside.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat; keep additional butter nearby for brushing between batches.

Place 2–3 soaked brioche slices in the hot skillet (do not overcrowd). Cook until deep golden brown and slightly crisp, about 3–4 minutes per side. Reduce heat to medium-low if the exterior browns too quickly before warming through.

After flipping and finishing the second side, remove the slices to the cinnamon-sugar mixture and immediately toss or press each slice to coat both surfaces lightly and evenly with the churro sugar. Repeat with remaining slices, adding the remaining 2 tablespoons butter to the pan as needed.

Whisk the powdered sugar with 3 tablespoons horchata and 1/2 teaspoon vanilla (and 1/8 teaspoon cinnamon if using) until smooth. If the icing is too thick, add horchata 1 teaspoon at a time to reach a drizzling consistency; if too thin, add a little more powdered sugar.

Stack or fan the churro-coated French toast on serving plates. Spoon or drizzle the horchata icing over each slice. Top with sliced fresh strawberries and dust lightly with 2 tablespoons powdered sugar for presentation.

Serve immediately while warm so the sugar coating remains slightly crisp and the icing drizzles over the warm custardy interior.