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–+ servings
churro bread pudding with a piece taken out and a spoon in the dish
Kate Ramos

Churro French Toast Bake

This churro French toast bake is the ultimate brunch casserole—soft, custardy brioche topped with a crackly cinnamon-sugar crust that tastes just like a churro. It’s make-ahead friendly and perfect for Easter or any weekend gathering.
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Servings: 12 servings
Calories: 289
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the French toast
  • 1 16–18 ounce loaf brioche, cut into 1-inch cubes (slightly stale is best)
  • 6 large eggs
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 teaspoons Mexican vanilla extract or pure vanilla
  • 1/2 teaspoon kosher salt
For the Churro crust
  • 4 tablespoons unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
Optional “make it extra pretty” toppings

Equipment

Method
 

  1. Toast the bread: If your bread is fresh, start by toasting the bread cubes on a large baking sheet in a 350°F oven for 15-20 minutes or until crisp and golden. You can also leave them out on the counter overnight.
  2. Prep the pan + bread: Grease a 9x13-inch baking dish. Place the brioche cubes in the baking dish.
  3. Make the custard: In a large bowl, beat the 6 eggs first until smooth. Then whisk in the 1 teaspoon cinnamon. Next add the 2 1/2 cups milk, 1/2 cup cream, 3/4 sugar, 2 teaspoons vanilla, and 1/2 teaspoon salt until smooth.
  4. Soak:  Pour custard evenly over the bread. Press gently so the top layer gets a little custard too. Cover tightly with plastic wrap and refrigerate overnight (8–12 hours). * If you are running short on time, you can bake right away but it will turn out much more custardy and soft than if you let it sit overnight.
  5. Bake: Heat oven to 350°F. Remove the plastic wrap and cover with foil. Bake covered for 30 minutes..
  6. Add the churro crust: While it bakes, melt the 4 tablespoons of butter in a small skillet and stir together the 3/4 cup sugar + 2 teaspoons cinnamon in a small bowl. Remove dish from oven, uncover, and drizzle melted butter evenly over the top. Sprinkle the cinnamon-sugar mixture generously over everything. It will seem like too much sugar but use it all, this is how you get that crunchy churro crust.
  7. Finish baking: Place the baking dish on a parchment-lined baking sheet to catch any drips and return to the oven uncovered and bake 25-30 minutes more, until the center is set (no liquid custard) the casserole is puffed and the top looks crackly and deeply golden.
  8. Let stand: 10–15 minutes so slices hold together. Cut into 12 squares.
  9. Serve: Serve pieces warm or room temperature with berries and a drizzle of cream or any of the other topping suggestions. Store tightly covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 289kcalCarbohydrates: 38gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 129mgSodium: 178mgFiber: 1gSugar: 35g

Notes

  1. Press the bread down after pouring custard. This helps the top layer actually absorb custard instead of drying out.
  2. How to tell it’s done: The center should be set (no liquid custard when you gently press or jiggle the pan) and the top should look deeply golden and crackly and the casserole will be puffed.
  3. Storage: Refrigerate up to 3 days. Reheat in the oven or air fryer to bring back the crisp top (microwave will soften it).
  4. Don’t skip the foil for the first bake. Covered baking sets the custard gently so the middle cooks through before the top gets too dark.

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