Churro French Toast – Thick slices of French bread are dipped in a spiced egg-milk batter, pan-fried until golden, rolled in cinnamon-sugar, and finished with a rich cream cheese frosting. Absolutely delicious.
To celebrate National French Toast Day, here’s a recipe that tastes like a churro in French toast form. Thick, custardy slices of French bread are quickly soaked in a lightly spiced batter, cooked on a hot griddle, then coated in a cinnamon-sugar mixture for that classic churro flavor. The final touch is a creamy, buttery cream cheese frosting—thick and indulgent, though you can thin it with extra milk if you prefer a glaze-like consistency.
This method keeps the French toast light rather than heavy and eggy. I prefer to soak the slices just until they’re evenly moist but not dense, then cook them quickly on a griddle or skillet so they stay tender inside with a crisp exterior. Hot, freshly cooked slices rolled in cinnamon-sugar and dolloped with cream cheese frosting are far superior to a slow-baked casserole if you want immediate, crave-worthy results.
The finished flavor is like a cinnamon sugar donut meets churro—sweet, cinnamon-forward, and perfect for breakfast or brunch. Serve warm with extra frosting or a drizzle of maple syrup if you like. Below is a clear ingredient list and step-by-step instructions to make 12 slices.
Churro French Toast
Ingredients
French Toast:
- 1 tsp ground cinnamon
- 1 cup (237 ml) milk
- 4 large eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1 loaf French bread, cut into 12 slices (about 1 1/2 inches thick)
Cinnamon-Sugar Churro Mixture:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar, gently packed
- 1 Tbsp cinnamon
Cream Cheese Frosting:
- 4 oz (113 g) cream cheese
- 2 Tbsp (28 g) butter, room temperature
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp vanilla
- 2 tsp milk (more as needed to thin)
Instructions
- Make the cinnamon-sugar: whisk the granulated sugar, brown sugar, and cinnamon together on a large plate and set aside.
- Make the cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until combined. Add milk 1 tsp at a time to reach a thinner glaze if desired. Transfer to a bag or bowl for drizzling.
- Make the French toast batter: in a deep dish, mix 1 tsp cinnamon with a little milk to form a paste (this prevents the cinnamon from floating). Add remaining milk, eggs, vanilla, and salt. Whisk vigorously until smooth.
- Heat a skillet over medium-high heat or preheat a griddle to about 350°F. Melt a little butter to coat the surface.
- Dip each slice of bread into the batter, coating both sides, then place it on the hot skillet. Leave about 1 inch between slices. Cook 2–3 minutes per side or until cooked through and golden.
- Immediately after cooking, press each slice into the cinnamon-sugar on both sides so the coating sticks. Arrange on a serving plate.
- Pipe or drizzle the cream cheese frosting over the warm Churro French Toast and serve right away.
Notes
*The churro-like texture is best when served fresh; refrigeration softens the sugar coating. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently.
*Recipe adapted from the original creator.
Sharing this recipe with a link is encouraged. Copying full recipes or screenshots to social media is prohibited. Content and photos are copyright protected.
Keep scrolling to check out these other tasty French Toast recipes!
Banana French Toast // One Sweet Appetite
Baked Overnight Lemon French Toast // The Recipe Rebel
Pumpkin Spice Bananas Foster French Toast Bites // Tried and Tasty
Pecan Pie French Toast Bake // The Love Nerds
Cherry Cheesecake French Toast Roll-Ups // Life Made Sweeter
Eggnog Gingerbread French Toast Bake // A Kitchen Addiction
Cinnamon Roll French Toast Casserole // Lemon Tree Dwelling
Eggnog French Toast // Cupcake Diaries
Gingerbread French Toast Bake Casserole // Sugar and Soul
S’mores French Toast // Like Mother Like Daughter
