Cinnamon Sugar Churro French Toast Bake

This cinnamon sugar churro French toast bake turns a loaf of French bread into a golden, puffed breakfast that tastes like a warm churro. Cubes of bread soak up a vanilla-scented custard, then bake under a blanket of butter and cinnamon sugar until the top is crisp and caramelized.

The result is a tender, creamy interior with a crunchy, sweet crust—perfect for a weekend brunch or a holiday morning. It comes together in minutes and feeds a crowd with minimal effort.

French toast is a beloved breakfast classic, but this baked version takes it to a whole new level. Instead of frying each slice, you cube the bread, pour over a rich custard, and let the oven do the work. The result is a puffy, golden casserole with a crunchy cinnamon-sugar topping that echoes the flavor of a churro.

It's the kind of dish that fills the kitchen with the aroma of vanilla and cinnamon, and it's endlessly forgiving—you can assemble it the night before and bake it in the morning. Serve it with maple syrup, fresh fruit, or just on its own for a sweet start to the day.

Ingredients

Why this recipe works

The method relies on a simple custard of eggs, milk, and cream that soaks into the bread, creating a soft, creamy texture inside while the top crisps up under the broiler-like heat of the oven.

The butter and cinnamon sugar melt and caramelize, forming a crunchy, churro-like crust that contrasts beautifully with the tender custard.

Baking the French toast in a single dish means you can prepare it ahead, feed a crowd without standing at the stove, and get a consistent result every time.

The custard sets gently in the oven, and the bread cubes absorb the liquid evenly, so each bite is moist and flavorful. It's a foolproof way to make French toast for a group.

Notes and substitutions

The type of bread matters: French bread, brioche, or challah are ideal because they're sturdy enough to hold the custard without turning mushy. Day-old bread works best—it's drier and soaks up the custard more evenly. If using fresh bread, you can toast the cubes lightly to dry them out.

You can customize the spice level by adding a pinch of nutmeg or cardamom to the cinnamon sugar. For a richer custard, use all cream instead of milk, or add a couple of extra egg yolks. The bake is also delicious with a drizzle of caramel sauce or a scoop of vanilla ice cream for dessert.

• whole milk: Use 2% or skim milk; the custard will be slightly less rich but still creamy.
• heavy cream: Replace with an equal amount of half-and-half or more whole milk for a lighter custard.
• French bread: Substitute brioche, challah, or sourdough; adjust soaking time if using a denser bread.
• unsalted butter: Salted butter works, but reduce the added salt in the custard if using.

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Aluminum foil