Staying true to its inspiration, this churro French toast is coated in cinnamon sugar and topped with a homemade Mexican chocolate sauce for the ultimate special occasion breakfast or brunch.

To make the cinnamon sugar topping

1. In a wide shallow bowl or plate, add granulated sugar, light brown sugar, and ground cinnamon. Mix together with a spoon to combine.

To make the chocolate sauce

1. In a small pot, add semi sweet chocolate chips, heavy cream, ground cinnamon, and vanilla. Heat on stove over low-medium heat, stirring constantly, until chocolate has fully melted.

To make the French toast

1. In a large bowl, add eggs, milk, and vanilla extract. Whisk together until fully combined and set aside.
2. Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon each butter and olive oil.
3. While the butter and oil heat up, dip 2 slices of bread into the egg mixture to coat both sides. The bread should absorb some of the egg, but leaving it too long will result in soggy French toast. Shake off any excess egg mixture and cook bread on both sides until egg is cooked through and outside is lightly browned, about 2 minutes per side.
4. Dip each cooked bread slice into the cinnamon sugar mixture and coat both sides. Place on a plate or sheet pan and loosely tent it with aluminum foil to keep warm.
5. Repeat steps 4 through 7 to cook remaining French toast. Serve immediately with chocolate sauce and more cinnamon sugar if desired. Enjoy!