Crispy Churro French Toast Sticks with Dark Chocolate Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready for quick assembly. Slice the brioche into uniform batons, as consistent sizing is key to even frying.

Prepare your custard in a shallow bowl large enough to accommodate the bread sticks, and set up your cinnamon sugar coating in a separate dish nearby.

Have your skillet on the stovetop and your tongs ready so you can move quickly from the pan to the coating station without the sticks cooling down too much.

Instructions

Preparation of ingredients

1. 1Prepare the bread and custard
   Slice the brioche loaf into thick 3-centimeter batons. In a medium bowl, whisk together the eggs, whole milk, and 5 grams of cinnamon until well combined. In a separate shallow dish, mix the granulated sugar and 10 grams of cinnamon thoroughly for the final coating.
   Look for The custard should be smooth and free of lumps, and the cinnamon sugar should be evenly combined.
   Tip Using stale or slightly dried-out brioche helps the sticks hold their shape better during the soaking and frying process.

The brioche is sliced into uniform batons, the custard is whisked until smooth, and the cinnamon sugar is well mixed. Everything is placed near the stove for a seamless transition from dipping to frying, ensuring the workflow remains efficient and the kitchen stays organized throughout the process.

Frying the French toast

2. 2Fry the French toast sticks
   Heat the butter in a large non-stick skillet over medium-high heat until it begins to foam. Dip each brioche baton into the custard mixture, ensuring all sides are lightly coated. Place the sticks in the skillet and fry for 60 seconds on each of the four sides until the exterior reaches a deep golden brown and crispy texture. Ensure the eggs reach an internal temperature of 160°F (71°C) to be fully cooked.
   Look for Watch for the butter to foam and the brioche to turn a deep, golden-brown color on all sides.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan, as this lowers the temperature and prevents the brioche from becoming truly crispy.

The butter is foaming, and the sticks are frying to a deep golden brown. The kitchen should smell of toasted cinnamon and buttery bread. Check that each side is crisp and the internal temperature of the custard has reached 160°F (71°C) before moving the sticks to the coating station.

Final coating and serving

3. 3Coat and serve
   Remove the hot French toast sticks from the skillet using tongs and immediately toss them in the cinnamon sugar mixture until evenly coated. Serve the warm sticks alongside a ramekin filled with the melted dark chocolate for dipping.
   Look for The sugar should adhere perfectly to the hot, butter-fried surface of the toast sticks.
   Tip Toss the sticks in the sugar while they are still hot so the coating sticks effectively to the buttery exterior.

The hot sticks are tossed in the cinnamon sugar until evenly coated and appear sparkling and crisp. The dark chocolate is melted and glossy in the serving ramekin. The dish is ready to be served immediately, offering a perfect combination of warmth, crunch, and rich cocoa flavor.

Common mistakes

A common mistake is overcrowding the skillet, which causes the temperature to drop and prevents the brioche from getting crispy. Another error is using bread that is too fresh and soft; slightly drier bread holds its shape better in the custard.

Ensure you do not leave the bread in the custard for too long, or the sticks may become overly soggy and difficult to fry. Finally, failing to coat the sticks immediately while hot will result in the sugar coating falling off.

How to tell it’s done

The French toast sticks are done when they are deep golden brown and have a firm, crisp texture on all sides. When pressed with tongs, they should feel sturdy yet slightly springy.

The custard must be fully set, ensuring the internal temperature reaches 160°F (71°C). The sugar coating should appear slightly melted and glossy where it meets the hot surface of the brioche, indicating it has properly adhered to the crust.

• Egg dishes: 160°F (71°C) in the thickest part