French Toast Churro Recipe Easy (with Orange Glaze)
by Editorial Staff
Spanish churros are long, deep-fried donuts that are often coated in the cinnamon-sugar mixture and eaten by dipping them into a chocolate sauce. They taste amazing. But if you don’t have the time or skill to make choux pastry, you can make a simplified version of French toast churros. It’s very quick and easy, and the taste is just as amazing. The orange glaze turns out so delicious and unusual that you will probably use it in your other desserts as well.
Cook: 1 hr 10 mins
Servings: 4
Ingredients
- Bread (yesterday’s crumb) – 6 slices of 4cm thick
- Sugar – 1 cup + 2 tablespoon.
- Cinnamon – 2 teaspoon.
- Ground badian – 1/4 teaspoon.
- Eggs – 3 large pcs.
- Egg yolks – 2 large pcs.
- Nonfat cream – 2 cups
- Vanilla extract – 1 teaspoon.
- Canola oil – 1/4 cup
- Butter – 55 g
Orange glaze:
- Heavy cream – 0.5 cup
- Almond butter – 1/4 cup
- White chocolate (coarsely chopped) – 250 g
- Orange zest (finely grated) – 2 teaspoon.
Directions
- Preheat the oven up to 135° C.
- Cut each slice of bread lengthwise into three pieces (you will get 18 pieces total). Put them on a rack set on a baking tray and bake them for 30 minutes to toast the bread. Take them out of the oven and leave for another 30 minutes before making the French toasts.
- Mix the cream and almond butter together in a small saucepan and bring them to a boil over low heat, stirring occasionally; the mixture should not be completely homogeneous. Remove the mixture from the heat, cover it with a lid, and allow it to infuse for 10 minutes.
- Place the white chocolate in a heatproof bowl (if the cream is very cold, reheat it by almost bringing it to the boil). Strain the hot cream over the chocolate through a fine sieve, add the orange zest, and leave it for 1 minute. Stir it until smooth. Keep it warm.
- Mix together 1 tablespoon. of sugar, cinnamon, and badian in a shallow baking dish. Whisk the eggs, egg yolks, 2 tablespoon. of sugar, nonfat cream, and vanilla extract in a bowl until smooth. Pour the mixture into another shallow baking dish.
- Working in batches so as not to overfill the pan, put the bread to soak in the egg mixture turning the slices several times for about 3 minutes.
- Heat half the vegetable oil and half the butter until melted in a large nonstick frying pan over medium heat. Brown the soaked bread in batches on all sides flipping the slices over for about 30 seconds on each side. Then take them out immediately from the pan, coat the toasts in the cinnamon-sugar mixture and transfer them to a plate. Repeat the same with the remaining butter and oil and bread.
Serve the churros warm with the orange glaze.
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