Churro French Toast Recipe

Prep

Slice brioche into 8 thick slices (about 3/4–1 inch thick). Stale (day-old) brioche works best — if fresh, toast lightly or set slices on a rack for 15 minutes to dry slightly.

Make custard

In a shallow wide dish, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.

Soak

Arrange brioche slices in a single layer in the custard. Let soak 30–60 seconds per side, pressing gently so liquid soaks in but slices remain intact. For very thick slices, soak up to 90 seconds per side.

Combine granulated sugar and ground cinnamon in a shallow bowl and mix thoroughly. Set aside close to your finishing station so fried/ cooked slices can be coated immediately.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter (or 2 tablespoons oil if you prefer), swirling to coat. You want a hot but not smoking pan for an even golden crust.

Cook slices

Place soaked brioche slices in the skillet without crowding (cook in batches if needed). Cook 3–4 minutes per side until deep golden brown and crisp at the edges, pressing gently once after flipping to ensure full contact with the pan. Reduce heat slightly if browning too fast before custard is set.

Drain

Transfer cooked slices to a wire rack set over a baking sheet or to a plate lined with paper towels for 30–60 seconds to drain excess fat.

Coat with churro sugar

While still warm, one at a time, toss or rub both sides of each slice in the cinnamon-sugar mixture until evenly coated. The warm surface will help the sugar adhere and create a churro-like crust.

If using, beat room-temperature butter with confectioners' sugar, ground cinnamon, and a pinch of salt until smooth. Transfer to a small bowl. Serve a pat on each warm French toast slice to melt slightly over the churro crust.

Arrange churro French toast on plates. Dust lightly with powdered sugar if desired, add fresh berries, and serve with warm maple syrup on the side. For extra crunch, sprinkle a little more cinnamon-sugar on top right before serving.