Description
The ultimate weekend breakfast indulgence! Churro Stuffed French Toast features a dreamy cinnamon cream cheese filling and that iconic cinnamon-sugar coating we all crave. Perfect for special occasion brunches or when you want to treat yourself!
Ingredients
French Toast
- 8 slices thick bread (brioche, challah, or Texas toast work best)
- 4 large eggs
- 1 cup whole milk or 2% milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2–3 tablespoons butter or neutral oil for cooking
Cream Cheese Stuffing
- 4 ounces cream cheese, softened to room temperature
- 2–3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Churro Coating
- ½ cup granulated sugar
- 1–2 teaspoons ground cinnamon (depending on spice preference)
Optional Toppings
- Maple syrup
- Honey
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Extra powdered sugar for dusting
Instructions
In a small bowl, combine 4 ounces softened cream cheese, 2–3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. Mix with a fork or small whisk until completely smooth and creamy with no lumps.
In a shallow dish or pie plate, whisk together 4 large eggs, 1 cup milk, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and a pinch of salt. Whisk vigorously until the mixture is completely uniform with no streaks of egg white visible.
Lay out all 8 bread slices on a clean work surface. Using a small offset spatula or butter knife, spread a generous layer (about 2–3 tablespoons) of the cream cheese filling onto 4 slices, spreading it edge to edge but leaving a tiny border around the edges. Top each filled slice with one of the remaining plain slices, pressing gently to seal.
Preheat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, letting it melt and coat the surface. Working with one sandwich at a time, dip it into the egg mixture, letting each side soak for about 3–5 seconds—enough to coat thoroughly but not so long that the bread becomes soggy and the filling leaks out. Let excess custard drip off, then place the coated sandwich onto the hot skillet. Cook for 3–4 minutes per side until deep golden brown and the center feels set when gently pressed.
In a shallow bowl, mix ½ cup granulated sugar with 1–2 teaspoons ground cinnamon. Immediately after removing each cooked French toast from the skillet (while still hot and slightly steamy), gently press both sides into the cinnamon-sugar mixture, turning to coat completely.
Notes
- No-drip dipping method: Use two hands to dip—one to lower the sandwich into custard, one to lift it out—and let it drain over the bowl for 2–3 seconds before transferring to the pan.
- Prevent filling leakage: Don’t overfill (2–3 tablespoons is plenty) and press edges firmly together. If a sandwich starts leaking while cooking, use your spatula to gently press the edges.
- Make filling extra smooth: Let cream cheese sit at room temperature for at least 30 minutes, or beat it with an electric mixer for 1 minute for ultra-smooth texture.
- Double coating option: For extra churro flavor, coat the sandwiches in cinnamon sugar, then add a second coat while still warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried
Nutrition
- Calories: 385
- Sugar: 24g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 125mg