Description
Chocolate Churro French Toast Bites are bite-sized sweet rolls filled with molten chocolate ganache, dipped in cinnamon-flavored custard, pan-fried to golden perfection, and coated in cinnamon sugar for a decadent brunch or dessert treat.
Ingredients
12–15 King’s Hawaiian Original Sweet Rolls, separated and slightly dried
⅓ cup (80 g) heavy cream
160 g semisweet chocolate, chopped
3 large eggs
1 cup (240 g) whole milk
3 tablespoons (40 g) granulated sugar (custard)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (custard)
¼ teaspoon salt
2–4 tablespoons butter (for frying)
¼ cup (60 g) granulated sugar (coating)
1 teaspoon ground cinnamon (coating)
Instructions
- Allow rolls to dry slightly while preparing ganache.
- Heat heavy cream until simmering. Pour over chopped chocolate in a bowl, cover, and let sit 5 minutes. Stir until smooth. Chill 20 minutes until pipeable.
- Fill chilled rolls by piping ganache into the side. Freeze filled rolls for 10–15 minutes to firm the chocolate.
- Whisk together eggs, milk, custard sugar, vanilla, cinnamon, and salt for custard.
- Dip chilled rolls in custard ~10 seconds per side, coating gently. Return to plate.
- Melt butter in a frying pan over medium heat. Fry custard-coated rolls 60–90 seconds per side until golden (avoid side with filling hole).
- Combine coating sugar and cinnamon. Toss hot fried rolls in mixture until fully coated.
Notes
- Slightly dry the rolls to improve custard absorption and prevent sogginess.
- Ensure ganache has thickened enough to pipe before filling.
- Freeze filled rolls briefly to reduce chocolate leakage during custard soaking.
- Fry gently to avoid burning and preserve melted center.
- Serve immediately for gooey texture; reheat briefly in oven or air‑fryer if stored.
- Prep Time: 20 minutes (plus ganache chilling)
- Cook Time: 10 minutes
- Category: Dessert / Brunch
- Method: Pan-frying
- Cuisine: Fusion / Brunch
Nutrition
- Serving Size: 1 bite
