Ingredients
2large eggs
¼cupmilk
1tbspgranulated sugar,or natural granulated sweetener, optional
½tspcinnamon,ground
1tsppure vanilla extract
½French baguette,sliced into ½-inch rounds to make 12 slices
2tbspbutter,divided
¼cupcinnamon sugar,or ¼ granulated sugar and 1 tsp ground cinnamon
ice cream,or frozen yogurt, additional
Preparation
Whisk the eggs and the milk together with the sugar (or sweetener), cinnamon, and vanilla extract in a wide shallow bowl. Dip the bread into the egg wash, rotating quickly to soak evenly (don’t soak for too long or you’ll end up with soggy french toast).
Prepare a separate shallow bowl with the remaining sugar (or sweetener) and ground cinnamon (or cinnamon sugar) for coating.
Heat a nonstick pan or skillet with ½ tablespoon of butter. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden.
Immediately dip each bread into the cinnamon sugar mixture to evenly coat (use tongs to avoid burning your fingers). Fry the remaining batch until golden and repeat coating with the remaining toasts.
Allow toasts to cool slightly. Take one churro toast, and top it with a scoop of ice cream or frozen yogurt, and place another toast on top. Gently press the top down to adhere the toast to the ice cream.
Serve immediately!
