Churro French Toast Recipe

Prepare custard

In a wide shallow bowl or baking dish large enough for bread slices, whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tsp vanilla extract, 2 tbsp granulated sugar, 1 tsp ground cinnamon and 1/4 tsp salt until homogeneous and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat and add 1 tablespoon butter to melt. Dip each brioche slice into the custard, soaking for about 10–15 seconds per side (longer for thicker/stale bread), letting excess drip back into the bowl. Place soaked slices onto a wire rack while you finish dipping remaining slices.

Cook

Add remaining 1 tablespoon butter to the preheated skillet. Cook bread slices in batches (do not crowd) 2–3 minutes per side, until golden brown and crisp on the edges and cooked through. Adjust heat as needed to prevent burning.

Cinnamon-sugar finish

Immediately after removing each cooked slice from the skillet, place it on a plate and sprinkle both sides generously with the churro coating (see churro coating directions) so the warm surface picks up the sugar-cinnamon mixture. Keep finished slices warm in a low oven (200°F / 95°C) while you cook remaining slices.

In a shallow bowl combine 1/2 cup granulated sugar and 2 tsp ground cinnamon. Stir to evenly distribute. Use this mixture to coat each hot French toast slice immediately after cooking so the sugar adheres.

Whisk together 3/4 cup sweetened condensed milk, 1/2 cup evaporated milk, 3/4 cup whole milk (or half-and-half) and 1 tsp vanilla extract until smooth. Taste and adjust sweetness or consistency: for a thinner drizzle, add up to 2 tbsp more milk. Chill if not using immediately; warm slightly before serving if you prefer a warm sauce.

In a small saucepan combine 2 cups mixed berries, 2 tbsp granulated sugar, 1 tbsp lemon juice and 2 tbsp water. Cook over medium heat, stirring occasionally, until berries begin to break down and sauce thickens slightly, about 6–8 minutes. For a chunkier compote cook less; for smoother, mash with the back of a spoon or briefly pulse with an immersion blender. Remove from heat and let cool slightly.

Chill a mixing bowl and whisk or beaters for 5–10 minutes in the freezer (optional for better volume). Pour 1 cup heavy cream into the bowl with 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Place 2 slices of churro French toast on each plate (for 4 servings). Drizzle 2–3 tbsp tres leches sauce over each stack, letting some pool on the plate. Spoon 1/4 cup berry compote alongside or on top of the toast. Add a generous dollop (about 2–3 tbsp) of vanilla whipped cream to each plate.

Finish with a light dusting of 1 tsp powdered sugar over the dish and garnish with fresh mint leaves. Serve immediately while French toast is warm and coating is crisp.