Print

Crispy Churro French Toast Sticks Recipe with Easy Mexican Chocolate Sauce

churro french toast sticks - featured image
Print Recipe

Crispy churro French toast sticks with a cinnamon-sugar crust and a soft custardy center, served with a warm, mildly spicy Mexican chocolate sauce. Perfect for brunch or dessert, this recipe is quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • Thick-cut white sandwich bread or brioche, cut into sticks
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or milk of choice (almond or oat milk works well)
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar for the batter
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter for frying
  • 1/3 cup granulated sugar for cinnamon-sugar coating
  • 1 tablespoon ground cinnamon for coating
  • 2 ounces Mexican chocolate disks or chopped Mexican chocolate tablets (e.g., Ibarra or Abuelita)
  • 1/2 cup (120 ml) heavy cream
  • Pinch of ground cinnamon for chocolate sauce
  • Pinch of chili powder for chocolate sauce
  • Optional: pinch of salt

Instructions

  1. Trim off the crusts if desired and cut each slice of bread into 3 to 4 sticks about 1-inch thick.
  2. In a large shallow dish, whisk together eggs, milk, 1/4 cup sugar, cinnamon, and vanilla extract until combined and frothy.
  3. Dip each bread stick into the batter, soaking about 10 seconds per side. Set aside on a wire rack.
  4. Mix 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl for the coating.
  5. Heat 2 tablespoons butter in a skillet over medium heat until melted and bubbling.
  6. Fry the soaked bread sticks in batches for 2-3 minutes per side until golden brown and crispy.
  7. Immediately toss the hot sticks in the cinnamon-sugar mixture until fully coated.
  8. For the chocolate sauce, combine chopped Mexican chocolate, heavy cream, a pinch of cinnamon, and chili powder in a small saucepan over low heat. Stir constantly until smooth and glossy. Remove from heat and keep warm.
  9. Serve the churro French toast sticks warm with the Mexican chocolate sauce for dipping.

Notes

If sticks aren’t crisping enough, increase heat slightly but watch to prevent burning. Butter gives best flavor but canola oil can be used. For baking, cook at 400°F (200°C) for 12-15 minutes, flipping halfway. Store leftovers in airtight container in fridge up to 2 days; reheat in toaster oven or air fryer to maintain crispiness. Avoid microwaving.

Nutrition

Keywords: churro, French toast sticks, Mexican chocolate sauce, brunch, dessert, cinnamon sugar, crispy, easy recipe

Find it online: https://blipflavor.com/crispy-churro-french-toast-sticks-recipe-with-easy-mexican-chocolate-sauce/