4 slices of any bread
100g of unsalted butter
2 tsp of Vanilla extract
110g of Easter egg chocolate
200ml of double cream
75g of granulated white sugar
1 ½ tsp of ground cinnamon
Melt the butter in a saucepan on a low heat. Once melted remove from heat and add the vanilla extract. Mix.
Meanwhile combine the granulated sugar and cinnamon in a large bowl or large roasting tray/plate
Slice bread into medium thick sticks/soldiers.
Pour butter and vanilla mixture onto a large shallow plate
Line a large roasting tray with grease proof paper
Then dip the bread portions into the vanilla butter, coating both sides, arrange as you go onto the roasting tray
Pop into a preheated oven at 200C for 6 minutes per side so 12 mins in total, flipping the bread over half way through. The toast should be golden brown so keep an eye on it!
Meanwhile, warm the double cream in a saucepan over a low heat. When you see steam vapours starting to form from the cream, take it off the heat. You don’t want it to burn. In a separate bowl break up the Easter egg chocolate into little bits then pour over the warm double cream. Let it stand for a minute then slowly combine to form your chocolate dipping sauce.
As soon as the toast churros is done, remove from the oven and dip/toss/coat in the cinnamon sugar. Serve with a side of the warm Easter egg chocolate sauce. So good!