Churro French Toast With Caramel Rum Sauce For Cinco De Mayo Recipe

 

Here is a fun treat for breakfast or anytime snack. You can make them ahead of time then serve them warm or cold for the kids after school. Dip them in a caramel rum sauce for the adults  (see recipe below for kids version also) or just with a sprinkle of powdered sugar they even taste great as a dessert! I have also baked them in the oven for less calories! After you try these you decide which way you love them more!  Check out the recipe for the Caramel Rum Sauce at the end!
 
Sliced Soft Italian style bread, cinnamon bread or your favorite brand of bread any kind of a soft bread is a great choice! As many slices as it takes to feed your size family.
 
Filling

softened butter for each slice you determine how much to use or use soft margarine that works fine too
cinnamon and sugar mixture (I usually make the cinnamon sugar in a bowl using 1/4 cup sugar 2 teaspoons of cinnamon)
2 to 3 eggs beaten (I used egg whites in the carton premade) add 3 tablespoons milk and 1/4 teaspoon cinnamon to the egg mixture
powdered sugar
Optional:
caramel sauce or other dipping syrups of choice
Fresh fruits
canola oil
 
Flatten bread out on a cutting board with a rolling pin, cutting the crusts off with a sharp knife. Spread the bread with butter, sprinkle cinnamon sugar mixture evenly on the bread and make as many as you need for the family. Roll up like a cigar shape. Place seam down until your done with all your making on wax paper.
 
In a pie plate beat 2 eggs, milk add 1/4 teaspoon cinnamon and 3 tablespoons mix mix until blended.  Dip the rolls into the mixture.
 
Heat canola oil in a fry pan on medium heat.
 
Fry each roll seam side down saute until browned on each side. Drain on paper towels.
 
Sprinkle with powdered sugar mixed with cinnamon while still hot and serve.
 
You can dip into caramel melted any favorite breakfast syrups.

Caramel Rum Sauce The Adult Version (leave the rum out for the kids version)

1 cup brown sugar
1/2 heavy cream
1 tablespoon cornstarch
1 tablespoon butter
2 teaspoons rum flavoring or liqueur
Bring to boil. Add rum. Cool several hours in refrigerator .

  +claudia lamascolo  Author

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