Sunday Morning Glazed Churro French Toast

Oh for the good old days, when we could visit a real zoo instead of a virtual one. And any trip to the zoo meant hunting down those carts with giant soft pretzels and warm Churro Sticks.

I’ve tried those frozen Churros you bake in the oven. Not the same thing. I’ve thought about making Churros from scratch, but frankly I’m just not in the mood for a big clean up that would follow. All I really want is buttery toast that is golden on the outside, soft on the inside, covered in Cinnamon-Sugar. The Cream Cheese Glaze is just a bonus.

Besides, we might not be attending Mass on Sundays right now, but we do get out our Missal, reading aloud from its pages. Our family hour of devotion is followed by a nice Sunday Breakfast. Life goes on. And for me, I find great comfort in faith. With the Lord, there is mercy.

Peace be with you and with your spirit this beautiful Sunday Morning.

Glazed Churro French Toast
Cinnamon-Sugar
1 cup Granulated Sugar
2 tablespoons Ground Cinnamon

Combine sugar in cinnamon in a shallow bowl. Set aside.

Cream Cheese Glaze
4 oz Cream Cheese
2 tablespoon Powdered Sugar
Milk as needed

In a small liquid measuring cup, whisk together cream cheese, powdered sugar and milk, a tablespoon at a time, until a smooth glaze forms. Set aside until ready to use.

Churro Toast
1-1/2 cups Whole Milk
6 large Eggs
1 tablespoon Vanilla Extract
Kosher Salt to taste
8 slices White Sandwich Bread
1 tablespoon Butter for frying

Heat oven to 250 degrees or warm. Place a wire rack in a rimmed baking sheet, hold in the oven.

In a shallow bowl, whisk together milk, eggs, vanilla and a pinch of salt. Dip bread in egg mixture until each slice is soaked through.

Melt butter in a heavy-bottom nonstick skillet over medium heat. Add one or two slices of dipped bread, whatever will fit without over-crowding the pan. Cook the bread until golden, about 2 minutes per side. Remove from skillet and immediately press French toast into the bowl of cinnamon-sugar, coating both sides well. Move toast to the prepared pan in the oven to keep warm. Repeat with remaining bread slices.

Drizzle generously with cream cheese glaze and serve warm.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen