This brunch-ready treat channels the joy of a churro in every slice. Brioche is soaked, pan-fried until golden, and tossed in cinnamon sugar. Served with a bright, orange-zested maple syrup for dipping or drizzling.
This was good, I didn’t use nearly the amount of sugar that was sent nor the full amount of syrup
This is guilty pleasure treat. Not something I would eat regularly
Sheri · 02/24/26
Dorian · 02/20/26
Kimberly · 02/13/26
It was okay, I honestly think maybe the churro sugar should be a sauce or butter so it actually sticks
Maya · 02/13/26
frozen supermarket taste
Nekita · 02/13/26
Thao · 02/12/26
Kiah · 02/11/26
Trash. This was heated like asked- and a hard rock. This was toast with a cup of sugar. And a cup of whipped cream. No syrup. Inedible. Sorry but a waste of money.
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
