Churro French Toast Sticks

Rise > Recipes

Breakfast // churro // Dessert // french toast // french toast sticks // sourdough // sourdough-style // sourdough-style bread

Featured Product

Sourdough-Style Sourdough-Style

Crispy gluten-free sourdough sticks coated in cinnamon sugar, paired with a luscious mascarpone dip for the ultimate sweet treat.

Ingredients

For the Churro French Toast Sticks
  • 1 loaf of Canyon Bakehouse Sourdough-Style bread, slices cut into thick sticks
  • 2 Large eggs
  • 1/2 C. Milk (or heavy cream for extra richness)
  • 1 tsp. Vanilla extract
  • 1/2 tsp. Ground cinnamon
  • 1/4 tsp. Salt
  • 2 Tbsp. Butter, for cooking
For the Cinnamon Sugar Coating
  • 1/2 C. Granulated sugar
  • 1 tsp. Ground cinnamon
For the Mascarpone Dipping Sauce
  • 1/2 C. Mascarpone cheese
  • 2 Tbsp. Honey or maple syrup
  • 1/2 tsp. Vanilla extract
  • 2 Tbsp. Milk (adjust for desired consistency)

Directions

  • In a shallow dish, mix granulated sugar and cinnamon together. Set aside.
  • In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until well combined.
  • Heat a nonstick skillet or griddle over medium heat and melt butter.
  • Dip each sourdough stick into the egg mixture, ensuring it’s fully coated but not overly soaked.
  • Place the sticks in the hot pan and cook for 2-3 minutes per side, turning until they are golden brown and crispy.
  • Immediately after cooking, roll each French toast stick in the prepared cinnamon sugar mixture while still warm.
  • In a small bowl, whisk together mascarpone, honey (or maple syrup), vanilla extract, and milk until smooth and creamy.
  • Adjust the consistency by adding more milk if needed.
  • Plate up and serve warm with the mascarpone dipping sauce. Enjoy!