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Chocolate Churro French Toast Bites Recipe

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These Chocolate Churro French Toast Bites are a decadent and fun twist on classic French toast, featuring sweet King’s Hawaiian rolls filled with rich chocolate ganache, soaked in a cinnamon-spiced custard, then pan-fried to golden perfection and coated in cinnamon sugar for a crispy, flavorful finish.

Ingredients

Sweet Rolls

  • 12 to 15 King’s Hawaiian Original Hawaiian Sweet Rolls, separated

Ganache

  • ⅓ cup heavy cream (80g)
  • 160g semi-sweet chocolate

Custard

  • 3 large eggs
  • 1 cup whole milk (240g)
  • 3 tbsp granulated sugar (40g)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp salt

Frying

  • 2-4 tbsp butter

Cinnamon Sugar Coating

  • ¼ cup granulated sugar (60g)
  • 1 tsp cinnamon

Instructions

  1. Prepare Rolls: Separate the King’s Hawaiian sweet rolls and place them on a wire rack to let them dry out slightly while you prepare the ganache.
  2. Make Ganache: Heat the heavy cream until it just begins to simmer without boiling. Place the chopped semi-sweet chocolate in a bowl and pour the hot cream over it. Cover and let sit for 5 minutes, then stir gently until smooth and glossy. If lumps remain, microwave for 15-20 seconds and stir again.
  3. Chill Ganache: Allow the ganache to cool and thicken at room temperature for about 20 minutes until it reaches a pipeable consistency. Alternatively, chill in the fridge, stirring every 5 minutes for even cooling.
  4. Fill Rolls: Transfer ganache into a piping bag fitted with an 8mm round tip. Poke a hole into the side of each roll using the tip and pipe a generous amount of ganache inside. Place the filled rolls on a plate with the hole side facing up to retain the filling.
  5. Freeze Filled Rolls: Freeze the ganache-filled rolls for 10-15 minutes to allow the ganache to harden for easier handling.
  6. Prepare Custard: In a bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
  7. Soak Rolls: Dip each chilled roll into the custard for approximately 10 seconds, turning to soak all sides evenly. Return the soaked rolls to the plate.
  8. Heat Pan and Butter: Place a frying pan on the stovetop over medium heat. Add 2 tablespoons of butter and allow it to melt and warm thoroughly.
  9. Fry Rolls: Fry the custard-soaked rolls in 2 to 3 batches, ensuring not to overcrowd the pan. Cook each side for 60-90 seconds until golden brown. Avoid frying the side with the ganache hole to prevent the filling from oozing out and burning. Monitor heat to avoid burning while allowing some chocolate to slightly melt.
  10. Prepare Cinnamon Sugar: Mix granulated sugar and cinnamon in a bowl to create the coating mixture.
  11. Coat Fried Rolls: Toss the warm fried rolls in the cinnamon sugar until well coated on all sides.
  12. Serve: Serve the French toast bites warm. They can be enjoyed on their own or with additional caramel or chocolate sauce as desired.

Notes

  • Letting the rolls dry slightly helps them absorb the custard better without becoming soggy.
  • Freezing the filled rolls helps the ganache firm up for easier frying without excessive melting.
  • Do not fry the side with the hole to keep ganache from leaking and burning.
  • Adjust frying temperature as needed to achieve an even golden crust without burning.
  • Optional: Serve with caramel sauce or extra chocolate sauce for added indulgence.

Find it online: https://flavorspath.com/chocolate-churro-french-toast-bites-recipe/