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Churro French Toast Recipe
Ben Carraoli

Churro French Toast Recipe

I made this Churro French Toast last weekend, and wow—it instantly became my new favorite breakfast. Thick slices of challah soaked in a rich custard, fried until golden, then coated in cinnamon sugar? Absolute heaven. Drizzling it with cream cheese glaze took it to a whole new level of indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 loaf challah bread sliced thick (stale works best for soaking) – rich, eggy, and perfect for custardy texture
  • 4 large eggs – use good quality eggs for full flavor
  • 1 cup whole milk – gives a creamy richness; 2% works but flavor is slightly less
  • 2 tablespoons honey – adds subtle sweetness
  • 1 teaspoon vanilla extract – enhances the warm flavors
  • 1 teaspoon orange zest optional – brightens the custard taste
  • Butter and vegetable oil for frying – combination ensures golden crisp edges
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cream cheese softened – room temperature ensures smooth glaze
  • 1/2 cup powdered sugar
  • 4 tablespoons milk – adjust for desired drizzle consistency

Method
 

  1. Whisk together eggs, milk, honey, vanilla, and orange zest until smooth. Make sure no lumps remain. This custard is the key to the fluffy, flavorful inside.
  2. Dip each thick slice of challah in the custard, letting it absorb for about 5 minutes. Flip halfway to coat both sides. Older bread soaks longer, giving a richer custard texture.
  3. Heat butter and oil in a pan over medium heat. Fry soaked slices 2–3 minutes per side until golden brown and crisp at the edges. Avoid overcrowding for even cooking.
  4. Immediately sprinkle the hot French toast with cinnamon sugar. This sticky coating gives it that churro-like crunch and flavor.
  5. Beat cream cheese, powdered sugar, and milk until smooth. Drizzle generously over the warm French toast. Adjust milk for thickness as needed.

Notes

  • I always let the bread soak near the pan to avoid custard drips everywhere.
  • Use a thin, slotted spatula to flip for perfect, intact slices.
  • Keep cooked slices warm in a 250°F oven until ready to serve.
  • Don’t skimp on butter and oil; it creates the ideal crispy exterior.