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

Sunday, April 26, 2015

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!

Churro French Toast Pin for later

Here is a great little twist on the delicious fried churro for Cinco De Mayo. The kids love these little french toast sticks. The really are delicious. You don't have to serve them with the caramel but they turn out to be an Adult dessert with the caramel sauce. The breakfast can consist of any pureed fruit sauce over them and they would be a delightful morning breakfast for the kids. Especially delicious with caramel ice cream topping you can purchase in the store with mashed bananas! That's my kids favorite!

Churro French Toast

prep time: 15 MINScook time: 45 MINStotal time: 60 mins


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.


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


caramel sauce or other dipping syrups of choice

Fresh fruits

canola oil

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 .


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.
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Created using The Recipes Generator

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