Churro French Toast (with milk chocolate, strawberries & raspberries)

This recipe for churro French toast first appeared on my former blog, The Culinary Jumble. This post has been amended to show the ingredients and directions.

We love French toast in our house. Well, actually, we call it we call it eggy bread. Yep, that’ll be my northern British roots showing. We enjoy it both savoury (with lashings of HP sauce) and for a little more of a luxurious feel, sweet with caramel. 

The idea to give my French toast a little Spanish twist was not mine. In fact, I’d never seen them before. No, the idea came from Tania at The Gammon Kitchen (edit: unfortunately the blog no longer exists, so I can’t link it).

My first thought was how could a little cinnamon and sugar (the traditional churros coating) change something already good, for the better. Well, you’d be surprised. They were a whole new realm of good. Believe me. So good that my youngest (fussiest) son went into raptures. That good.

Tania’s recipe was super simple to follow and the only change I made was to swap out the Nutella for melted milk chocolate.

I also increased the amounts for my churros French toast. The original recipe is for two slices only (an individual portion) but there’s four in our family and we all wanted a bit of the action.

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Churro French Toast (with milk chocolate, strawberries & raspberries)

Course Breakfast, Brunch

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

French Toast:

• 2 eggs
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 4 slices of good quality bread (cut thickly)
• 10g (2 tsp) butter

Toppings:

• 2 tablespoons sugar
• 2 teaspoons cinnamon
• 20g (¾ oz) milk chocolate
• raspberries and strawberries

Instructions

• Whisk the egg, milk and vanilla together in a large bowl, until combined.
• Take your loaf (anything you like, but brioche works great) and slice it thickly.
• Take each slice of bread and dip into the egg mixture, allowing a few seconds for it to soak up the liquid, then turn over and repeat.
• Heat the butter in a frying pan, then fry the bread on each side until golden (about two minutes each side). You may need to do this in batches, depending on how large your pan is.
• Combine the sugar and cinnamon, and then pour onto a large plate.
• Place the hot french toast on top and then turn over so that your bread is evenly coated with the sugar/cinnamon mixture.
• Melt the milk chocolate and then drizzle over, finishing off with raspberries, strawberries or anything else you fancy. Enjoy!

Notes

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.