Crispy Churro French Toast Sticks with Dark Chocolate Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use a heavy-bottomed non-stick skillet which distributes heat evenly and prevents the butter from burning too quickly.

If you find the butter browning too fast, reduce the heat slightly. The goal is a steady, controlled fry that allows the inside of the baton to cook through completely before the exterior becomes too dark.

Experiment with the flavor profile by adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture for a warmer, more aromatic spice blend.

For the chocolate dip, a tiny pinch of sea salt can enhance the richness of the cocoa, providing a subtle savory contrast that makes the sweetness of the churro sticks stand out even more effectively in every bite.

Variations

• Spiced Orange Zest: Add one teaspoon of freshly grated orange zest to the custard mixture for a bright, citrusy aroma that pairs beautifully with the dark chocolate dipping sauce.
• Maple Pecan Crunch: Toss the sticks in a mixture of cinnamon sugar and finely crushed toasted pecans for an extra layer of nutty texture and flavor in every bite.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in an oven at 350°F (175°C) for 5-8 minutes until warmed through and the crust regains some crispness.

If you have leftovers, allow the sticks to cool completely at room temperature for no more than two hours. Once cooled, store them in an airtight container to maintain their texture. Note that the crispy exterior will soften over time, so these are best enjoyed immediately after cooking for the optimal experience.

You can prepare the custard and the cinnamon sugar mixture up to one day in advance. Keep the custard refrigerated in an airtight container. The brioche can be sliced ahead of time and kept in a sealed bag to prevent it from drying out excessively, but it is recommended to fry the sticks fresh right before serving.

Serving ideas

Serve these French toast sticks immediately while they are still hot and the chocolate is fluid. Arrange them neatly on a platter, perhaps piled in a crisscross fashion to maintain their crispness.

Place the warm ramekin of melted dark chocolate in the center, making it easy for everyone to reach and dip their sticks directly into the sauce.

Consider serving these alongside fresh berries or a light dollop of unsweetened whipped cream if you want to add a fresh element to the plate.

However, the combination of the cinnamon-spiced crust and the rich chocolate dip is designed to be a complete, satisfying experience on its own, perfect for a special weekend breakfast or a festive brunch gathering.

Frequently asked questions

Recipe card

Crispy Churro French Toast Sticks with Dark Chocolate

Prep 5 minCook 5 minTotal 10 minServes 4

Ingredients

• 1 loaf brioche bread, sliced into 3-centimeter batons
• 2 large eggs
• 60 ml whole milk
• 5 g ground cinnamon
• 60 g granulated sugar
• 10 g ground cinnamon
• 30 g unsalted butter
• 60 g 70% dark chocolate, melted

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

9.5 g

Carbohydrates

52 g

Fat

20 g

Fiber

2.5 g

Sugar

28 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.