French Toast Churros with Orange Glaze

Votes: 7

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Spanish churros are long, fried doughnuts made from choux pastry, often rolled in cinnamon sugar and eaten dipped in chocolate sauce. They taste simply amazing. But if you don't have the time or skills to make choux pastry, you can make a simplified version of churros using French toast. It's super quick and easy, and the flavor is just as amazing. Cut stale bread into long strips. Soak them in an egg mixture and fry them in a pan. Immediately roll them in fragrant cinnamon-anise sugar and serve with white chocolate-orange sauce. This ganache is so delicious and unique that you'll surely use it in other desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French Toast Churros

6 slices 4 cm thick of yesterday's crumbly bread, without crust
1 tbsp. sugar + 2 tbsp.
2 tsp ground cinnamon
1/4 tsp ground star anise
3 large eggs
2 large yolks
2 cups of low-fat cream
1 tsp vanilla extract
1/4 cup canola oil
55 g butter

Orange glaze

0.5 cups heavy cream
1/4 cup almond paste
250 g white chocolate, coarsely chopped
2 tsp finely grated orange zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet bun, white chocolate, almond paste, Orange zest, eggs, cream, cinnamon, star anise, toasts

Cooking the dish according to the recipe:

Preheat oven to 135°C.
Cut each slice of bread lengthwise into thirds (18 pieces total). Transfer to a rack set over a baking sheet and bake for 30 minutes to toast. Remove from the oven and let rest for another 30 minutes before toasting the French toast.

Meanwhile, prepare the ganache.In a small saucepan, combine the cream and almond paste. Bring to a simmer over low heat, stirring occasionally. The mixture should not be completely smooth. Remove from the heat, cover, and let steep for 10 minutes.
Place the white chocolate in a heatproof bowl (if the cream has cooled too much, reheat it until almost boiling). Strain the hot cream over the chocolate through a fine sieve, add the orange zest, and let sit for 1 minute. Stir until smooth. Keep warm.
French toastIn a shallow baking dish, combine 1 cup sugar, cinnamon and star anise.

In a bowl, whisk the eggs, yolks, 2 tablespoons of sugar, light cream, and vanilla extract until smooth. Transfer to another shallow baking dish.
Working in batches to avoid crowding the pan, soak the bread until it is coated with the egg mixture, turning the slices several times, about 3 minutes.
In a large nonstick skillet, heat half the vegetable oil and half the butter over medium heat until melted. Fry the soaked bread in batches, turning, until golden brown on all sides, about 30 seconds per side. Immediately remove from the skillet, roll the toasts in cinnamon sugar, and transfer to a serving dish. Repeat with the remaining vegetable oil, butter, and bread.
Serve churros warm with ganache dip.