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Churro French Toast Sticks with Cream Cheese Icing inspired by Lock 50
Inspired by Lock 50

Churro French Toast Sticks with Cream Cheese Icing

Breakfast
This breakfast dish transforms brioche into crispy-edged French toast sticks coated in cinnamon sugar. The preparation combines traditional French toast technique with the flavor profile of Spanish churros, creating a cross-cultural morning treat. Served with tangy cream cheese icing for dipping, these sweet sticks make a delightful weekend breakfast that balances nostalgia with culinary creativity.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 40 mins
Servings 4

Ingredients

  • 1 loaf Brioche bread (Thick-cut, slightly stale bread works best)
  • 3 large Eggs
  • 3/4 cup Milk
  • 1/4 cup Heavy cream
  • 2 tsp Vanilla extract
  • 1 tbsp Ground cinnamon (Divided)
  • 1/2 cup Granulated sugar
  • 4 oz Cream cheese (Softened)
  • 1 cup Powdered sugar
  • 4 tbsp Butter (For cooking)
  • 1/4 cup Maple syrup (Plus extra for serving)
  • 1/4 tsp Salt

Tools You'll Need

  • Non-stick skillet
  • Shallow dish for egg mixture
  • Wire cooling rack
  • Electric mixer for icing
  • Sharp serrated knife

Chef's Tip

Allowing the soaked bread to rest for 10 minutes before cooking helps the custard mixture fully absorb, creating a creamy interior while the exterior gets crispy. For even cooking, maintain a medium heat throughout the process to ensure the outside browns at the same rate the inside cooks.

Instructions

  1. Cut brioche into 1-inch thick slices, then cut each slice into 3-4 sticks. Allow to sit out for 30 minutes if using fresh bread.
  2. Whisk together eggs, milk, heavy cream, vanilla, 1 teaspoon cinnamon, and salt in a shallow dish.
  3. In a separate small bowl, mix granulated sugar with remaining 2 teaspoons cinnamon. Set aside.
  4. For the icing, beat softened cream cheese until smooth. Add powdered sugar and 2 tablespoons maple syrup, beat until creamy and smooth.
  5. Dip bread sticks into egg mixture, turning to coat all sides. Allow excess to drip off, then let them rest on a wire rack for 10 minutes.
  6. Heat 2 tablespoons butter in a large non-stick skillet over medium heat until foaming.
  7. Cook bread sticks in batches, turning to brown all sides, about 2-3 minutes per side.
  8. Transfer hot french toast sticks directly to cinnamon-sugar mixture and roll to coat completely.
  9. Repeat with remaining sticks, adding more butter to the pan between batches.
  10. Warm remaining maple syrup for serving.

Plating

Arrange churro french toast sticks in a criss-cross pattern on plates. Serve cream cheese icing in a small ramekin on the side. Drizzle warm maple syrup over the sticks or serve in another small container for dipping.

Storage & Reheating

These are best enjoyed immediately after cooking. If necessary, store leftover french toast sticks in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through and crisp. Store cream cheese icing separately in the refrigerator for up to 5 days.

About This Recipe

Lock 50's Churro French Toast Sticks were a beloved brunch offering that combined two breakfast favorites into one indulgent treat. The restaurant's version featured house-made brioche coated in a rich custard that developed a crisp exterior when cooked. The cinnamon-sugar coating provided the distinctive churro flavor, while their signature cream cheese icing added a tangy counterpoint to the sweetness. Our adaptation maintains the essence of this dish while using store-bought brioche to simplify the process.

How did it turn out?

We'd love to hear about your experience making this recipe!