Giant Crispy Churro French Toast with Dulce de Leche

This giant crispy churro French toast takes everything you love about a classic breakfast and turns it into a towering, crunchy, caramel-sweet spectacle. Thick slices of brioche are soaked in a rich cinnamon-vanilla custard, seared in foaming butter until deeply golden, then immediately tossed in sparkling cinnamon sugar to create a crackling crust that shatters with every bite.

Crowned with a melting scoop of vanilla bean ice cream and drowned in warm dulce de leche, each forkful delivers a contrast of textures and temperatures that feels both indulgent and nostalgic.

Imagine the best parts of a fresh churro—crisp, sugary, warmly spiced—fused with the tender, custardy interior of classic French toast. That’s exactly what this recipe delivers. The secret lies in the technique: a thorough soak in a lightly sweetened custard, a fast, hot sear that creates a caramelized crust, and a final toss in cinnamon sugar while the toast is still hot enough to make the crystals stick.

The result is a breakfast that’s crunchy outside, soft and creamy inside, and utterly irresistible when topped with cold ice cream and flowing dulce de leche. Perfect for a weekend brunch or a special occasion, this dish is surprisingly simple to pull together.

Ingredients

Why this recipe works

The custard-soaking step is what sets this French toast apart. Brioche’s rich, buttery crumb acts like a sponge, absorbing the egg-and-cream mixture evenly.

The 20-second soak per side ensures the bread is saturated but not sodden, so the interior turns custard-like as it cooks—tender, moist, and almost pudding-like—while the exterior develops a golden, caramelized crust from the butter and heat. This dual texture is the hallmark of exceptional French toast.

The cinnamon sugar coating is applied immediately after searing, while the toast is still hot and glistening with butter. That residual heat melts the sugar crystals just enough to make them adhere, but the quick toss keeps them granular, creating a shattering, churro-like crust.

The high heat of the skillet also promotes Maillard browning, which deepens the flavor and adds a subtle toastiness that balances the sweetness of the dulce de leche.

Notes and substitutions

For the best results, choose a high-quality brioche that’s slightly stale or at least a day old—it will absorb the custard more evenly without becoming mushy. If you can’t find brioche, challah or thick-cut white bread are excellent substitutes. The custard itself is simple: eggs, milk, cream, vanilla, and cinnamon. Use whole milk and heavy cream for richness; lower-fat versions will yield a thinner custard that doesn’t coat the bread as well.

You’ll need a large skillet or griddle for even browning. A nonstick or well-seasoned cast-iron pan works best. The dulce de leche should be warmed just until pourable—overheating can make it too thin. Vanilla bean ice cream is ideal, but any good-quality vanilla ice cream will do. Serve the toast immediately after assembling, as the sugar crust will soften if left to sit.

• brioche: Challah or thick-cut white bread can replace brioche. Avoid overly airy bread that falls apart when soaked.
• heavy cream: Use half-and-half or whole milk in place of cream; the custard will be slightly less rich.
• dulce de leche: Store-bought dulce de leche or caramel sauce works. For homemade, simmer a can of sweetened condensed milk (unopened) for 3 hours, but watch carefully.
• vanilla bean ice cream: Use any premium vanilla ice cream or even cinnamon ice cream for extra spice.

Equipment

• Large shallow dish (for custard)
• Whisk
• Large skillet or griddle
• Spatula
• Medium bowl (for cinnamon sugar)
• Serving plate