Churro French Toast

Churro French Toast
4.5 from 2 ratings
Is it dessert? Is it breakfast? Either way, this sweet take on French toast will certainly add some pizazz to your morning.This recipe is courtesy of Pete and Gerry’s
Prep Time
Cook Time
Churro French Toast
Total time: 35 minutes
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large pete and gerry's organic eggs
  • 2/3 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon butter, divided
  • 2 tablespoon olive oil, divided
  • 8 thick slices of french bread (preferably day-old or stale)
  1. In a wide, shallow bowl or plate, add the granulated sugar, light brown sugar and ground cinnamon.
  2. Mix together with a spoon to combine.
  3. In a small pot, add the semi sweet chocolate chips, heavy cream, ground cinnamon and vanilla.
  4. Heat on the stove over low-medium heat, stirring constantly, until the chocolate has fully melted.
  5. In a large bowl, add eggs, milk and vanilla extract.
  6. Whisk together until fully combined and set aside.
  7. Heat a large nonstick skillet over medium heat.
  8. Add 1/2 tablespoon each butter and olive oil.
  9. While the butter and oil heat up, dip two slices of bread into the egg mixture to coat both sides.
  10. The bread should absorb some of the egg, but leaving it too long will result in soggy French toast.
  11. Shake off any excess egg mixture and cook bread on both sides until egg is cooked through and outside is lightly browned, about two minutes per side.
  12. Dip each cooked bread slice into the cinnamon sugar mixture and coat both sides.
  13. Place on a plate or sheet pan and loosely tent it with aluminum foil to keep warm.
  14. Repeat steps four through seven to cook remaining French toast.
  15. Serve immediately with chocolate sauce and more cinnamon sugar if desired.
  16. Enjoy!