Arrow Created with Sketch. Back to The Recipes Churro French Toast Meals Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 3 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 25 minutes Serving Yield 4 servings Staying true to its inspiration, this churro French toast is coated in cinnamon sugar and topped with a homemade Mexican chocolate sauce for the ultimate special occasion breakfast or brunch. Thick slices of day-old French bread are key: they deliver that crispy exterior and tender interior that makes churros such a beloved treat. By: Isabel Eats Ingredients For the cinnamon sugar topping 1/2 cup granulated sugar 1/2 cup light brown sugar 2 teaspoons ground cinnamon For the chocolate sauce 1/2 cup semi sweet chocolate chips 1/3 cup heavy cream 1 teaspoon ground cinnamon 1 teaspoon vanilla extract For the French toast 5 large Pete and Gerry’s Organic Eggs 2/3 cup 2% milk 1/2 teaspoon vanilla extract 2 tablespoons butter, divided 2 tablespoons olive oil, divided 8 thick slices French bread (preferably day-old or stale) Directions To make the cinnamon sugar topping: Step 1 In a wide shallow bowl or plate, add granulated sugar, light brown sugar, and ground cinnamon. Mix together with a spoon to combine. To make the chocolate sauce: Step 1 In a small pot, add semi sweet chocolate chips, heavy cream, ground cinnamon, and vanilla. Heat on stove over low-medium heat, stirring constantly, until chocolate has fully melted. To make the French toast: Step 1 In a large bowl, add eggs, milk, and vanilla extract. Whisk together until fully combined and set aside. Step 2 Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon each butter and olive oil. Step 3 While the butter and oil heat up, dip 2 slices of bread into the egg mixture to coat both sides. The bread should absorb some of the egg, but leaving it too long will result in soggy French toast. Shake off any excess egg mixture and cook bread on both sides until egg is cooked through and outside is lightly browned, about 2 minutes per side. Step 4 Dip each cooked bread slice into the cinnamon sugar mixture and coat both sides. Place on a plate or sheet pan and loosely tent it with aluminum foil to keep warm. Step 5 Repeat steps 4 through 7 to cook remaining French toast. Serve immediately with chocolate sauce and more cinnamon sugar if desired. Enjoy! Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Sherry Tolle April 29, 2019 Making french toast for a family or crowd? Pre-heat oven to 400°. Spray a baking sheet, place bread dipped in egg mixture in a single layer and bake for 7 minutes. Flip pieces and bake 5 additional minutes. Reply Page 1 Created with Sketch. 1 Reply [email protected] April 29, 2019 Thanks for the tip, Sherry! We'll have to give that a try some time. Reply Page 1 Created with Sketch.