Giant Crispy Churro French Toast with Dulce de Leche Tips, FAQ & printable recipe

Tips for success

To get the crispiest crust, make sure the skillet is hot enough that a drop of water dances on the surface before adding the butter. If the butter browns too quickly, lower the heat slightly.

Use a metal spatula to flip the slices, as they’re delicate. After coating in cinnamon sugar, place the toast on a wire rack rather than a plate; this keeps the bottom from getting soggy from trapped steam.

For even cooking, cut the brioche into uniform 1 1/2-inch thick slices. If your slices are thinner, reduce the soak time to 15 seconds per side and the cook time to 2-3 minutes per side.

If you prefer a softer interior, you can bake the soaked slices in a 350°F (175°C) oven for 5 minutes after searing, but this is optional. Always serve immediately to enjoy the contrast between the crunchy coating and the creamy center.

Variations

• Spiced Churro: Add 1/4 teaspoon of nutmeg and a pinch of cloves to the cinnamon sugar coating for a warmer, more complex spice profile. You can also add a pinch of cardamom to the custard for an aromatic twist.
• Chocolate Drizzle: Replace the dulce de leche with a warm chocolate sauce or ganache. For an extra indulgent version, sprinkle the finished stack with mini chocolate chips or shaved chocolate.
• Berry Compote: Top the French toast with a quick sauté of mixed berries (strawberries, blueberries, raspberries) with a little sugar and lemon juice. The tartness of the berries balances the sweetness of the cinnamon sugar and dulce de leche.
• Salted Caramel: Stir a pinch of flaky sea salt into the dulce de leche before drizzling. The salt enhances the caramel flavor and cuts through the richness, creating a sophisticated sweet-and-savory balance.

Storage and make-ahead

Fridge

Store leftover French toast in an airtight container in the refrigerator for up to 2 days.

Freezer

Freeze uncoated cooked French toast slices in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster oven.

Reheat

To reheat, place slices in a toaster oven at 375°F (190°C) for 5-7 minutes.

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Place a sheet of parchment paper between slices to prevent them from sticking. The cinnamon sugar coating will soften upon refrigeration, but the toast will still be delicious.

Reheat in a toaster oven or under the broiler for a few minutes to restore some crispness. Do not freeze the assembled dish, as the ice cream and dulce de leche will change texture.

The custard can be mixed up to 1 day ahead and kept in the refrigerator. The cinnamon sugar coating can be prepared in advance as well.

You can also soak the brioche slices a few hours before cooking, but keep them covered in the refrigerator to prevent them from becoming too soggy. Cook and serve immediately for the best texture. The dulce de leche can be warmed just before serving.

Serving ideas

Serve the churro French toast immediately after assembling, while the crust is still shatteringly crisp and the ice cream is cold. For a dramatic presentation, stack 3-4 slices on a large plate and pour the warm dulce de leche over the top just before bringing it to the table. The contrast of hot, cold, sweet, and crunchy is best experienced right away.

This dish is rich and indulgent, so consider serving it as a brunch centerpiece with fresh fruit on the side, such as berries or sliced bananas, to cut the sweetness. A cup of strong coffee or a glass of cold milk pairs beautifully. If you’re serving a crowd, you can cut the stack into wedges to share, but each person will likely want their own.

Frequently asked questions

Recipe card

Giant Crispy Churro French Toast with Dulce de Leche

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 4 slices thick brioche bread (1 1/2-inch thick)
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, for the pan
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/2 cup warm dulce de leche
• 1 pint vanilla bean ice cream

Instructions

1. In a large shallow dish, whisk the eggs, milk, cream, vanilla, and cinnamon until fully combined and smooth. The mixture should be uniform and slightly frothy.
2. Submerge each slice of brioche in the custard for 20 seconds per side. Press gently to allow the bread to absorb the custard. The bread should be saturated but not falling apart.
3. Heat a large skillet over medium-high heat and add the butter. When the butter is foaming, place the soaked bread in the skillet. Cook for 3 minutes per side, until deep golden brown and caramelized. The interior should be set and cooked through.
4. In a medium bowl, mix the sugar and cinnamon. Immediately after searing, toss each hot slice in the cinnamon sugar until fully coated on all sides. The sugar will stick to the buttery surface and create a crunchy crust.
5. Stack the churro-crusted French toast on a serving plate. Crown with a generous scoop of vanilla bean ice cream. Warm the dulce de leche until pourable, then drizzle it over the stack, letting it cascade down the sides.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

18 g

Carbohydrates

78 g

Fat

36 g

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