So, Here’s the Backstory…
Okay, so you know those mornings when you wake up craving something that’s basically dessert, but you convince yourself it’s “breakfast food”? That’s how this Churro Stuffed French Toast with Cinnamon Sugar stumbled into my life. Actually, my sister showed up one Sunday with a loaf of challah (she calls it ‘shollah’, which always cracks me up) and half an idea about mashing up churros and French toast. The first batch was, uh, sticky. But also amazing. Anyway, some days I make this just because my kitchen smells wild—like a bakery and a county fair had a beautiful food baby.
Why You’ll Love It (No, Really)
Honestly, I bring this out when I want everyone around my table grinning and sticky-fingered. My family goes bonkers for the cinnamon sugar crunch, and my friend Maggie tried to barter her cold brew for my secret filling trick. But let’s be real: it’s also a mess. Like, flour-in-your-hair, sugar-in-every-crevice, totally-worth-it chaos. Maybe that’s why it’s a weekend recipe for me. (Well, unless I’m having a crummy Tuesday and need cheering up… then, rules go right out the window.)
Here’s What You’ll Need (And My Random Substitutes)
- Bread: 6 thick slices of brioche or challah (Sourdough works in a pinch but it’s less fluffy. My grandmother swore by Wonder Bread, but you do you!)
- For The ‘Churro’ Filling:
- 1/3 cup cream cheese, softened (Greek yogurt if you’re out, which I’ve done more times than I should admit.)
- 2 tbsp powdered sugar
- 1/2 tsp cinnamon
- Dash of vanilla extract—my bottle leaks, so I probably use more, but it works out
- Custard Dip:
- 2 large eggs
- 3/4 cup milk (almond milk if you’re fancy or lactose-avoidant)
- Cool pinch of salt (not just a sprinkle… trust me)
- 1 tbsp sugar (or honey, but then it gets a bit sticky, so, your call)
- Cinnamon Sugar Coating:
- 1/3 cup sugar (white or brown, I’m not policing your pantry)
- 1 tbsp cinnamon (I get heavy-handed—it’s never ruined it)
- Butter (for frying) – as much as feels right, honestly
This is How I Do It (Mostly)
- Mix up the Filling: Beat together your cream cheese, powdered sugar, cinnamon, and vanilla in a bowl. I just mash it with a fork most days, but a hand mixer is fun if you want to feel fancy. Sneak a taste. No shame.
- Get the Bread Ready: Slice a pocket into the side of each bread slice. Don’t stress if you poke through—you can patch it up with filling, and no one will ever know. Stuff each piece with a heap of your sweet filling (like, almost embarrassingly full—trust me).
- Whisk Up the Custard: Grab a bowl, chuck in your eggs, milk, salt, and sugar, then whisk. If you get some shell in there, just fish it out with a spoon and move on; happens to everyone.
- Soak It Up: Dunk each stuffed slice in the custard. Let it hang out for at least 30 seconds a side. If you rush this, you end up with dry toast and heartbreak. Give it time to slurp up.
- Fry Time: Heat a big ol’ skillet on medium and drop in some butter. As soon as it’s melty and bubbling, lay in the French toast. Fry until the bottoms are golden (about 2–3 min), then flip—gently, these are chunky and needy. Wait until both sides look just right. Sometimes mine get a little too browned, but extra crispy is not a crime.
- Cinnamon Sugar Toss: While they’re still warm, toss each one in your cinnamon sugar mix (or just sprinkle lots over the top if you’re feeling lazy). I use a shallow dish—it sticks better than you’d expect.
So, Here’s What I Learned…
- If your filling leaks out, just roll with it. The bits that caramelize in the pan taste kind of brilliant.
- I once tried all milk and no eggs in the custard—came out weirdly floppy. Eggs are kind of essential.
- You can make these ahead and reheat, but actually, I find it’s best fresh. Do what your morning time allows.
Variations I’ve Toyed With (and a Fail or Two)
- Swapped cream cheese for Nutella once. Very decadent, but verrry sweet—maybe half and half next time?
- Apple pie filling as the center—my little brother ate four in ten minutes, so that’s a win, I guess.
- Using sandwich bread and trying to “seal” the edges—with a fork. It just oozed everywhere and stuck to my pan. Don’t bother.
Gear You Need (Or Kinda Don’t)
I use a nonstick skillet, but a regular frying pan works if you’re persistent with the spatula. No stand mixer for the filling? NBD—your fork is your friend. Oh, and I never measure my cinnamon perfectly. Who’s got time?
Keeping It Fresh (But Honestly, Good Luck)
So, technically you can keep these in the fridge, layered with parchment. A quick reheat in the oven does the trick. But, in my house they’re gone so fast I can’t say I’ve ever tested past the 24 hour mark. (If you do, let me know.)
How to Serve (My Two Cents)
Stack ‘em up, sprinkle extra cinnamon sugar, maybe a drizzle of warmed maple syrup or a scoop of vanilla ice cream on top if you’re feeling extra. We dunk ours in black coffee, which feels very grown-up until my four-year-old drops his in and splashes everyone. A classic.
Pro Tips (AKA, Please Don’t Copy My Mistakes)
- I once tried rushing the soaking step—toast came out sad and dense. Just let it hang in the custard bath a bit longer.
- Big skillet = more toast at once, but don’t crowd it. Learned this after a whole batch stuck together like cinnamon glue.
- Clean-up: That cinnamon sugar gets everywhere, so, maybe just resign yourself to a little sparkle on the floor for a while.
Wait, Real People Asked These?
Do I have to use challah?
No way! Brioche, thick white sandwich loaf—anything soft and a bit spongy. I’ve even used day-old hot dog buns (don’t judge).
Can I make this dairy free?
Yup! Swap in coconut yogurt and almond milk. Doesn’t taste exactly the same, but it gets close enough when half the filling ends up on your face anyway.
What if my filling leaks out everywhere?
Oh, that happens. Actually, those crispy bits in the pan are sort of the best part. I scoop them out like snacks for the chef.
Any way to do this in the oven?
Sure thing—bake at 350 F/175 C for about 20 minutes on a parchment-lined tray. Won’t be as crispy but still darn tasty.
Where do you get your cinnamon?
I pick up the big jars at Costco these days, but honestly, the stuff at Trader Joe’s is a bit punchier. I read on Serious Eats that Ceylon is worth the splurge, but I use whatever’s on hand.
P.S. If you’re looking for more fun breakfast ideas, I’ve often turned to Sally’s Baking Addiction for inspiration—her twists always get my brain buzzing.
Anyway, whip this up next time you need something a little extra for brunch or just want to play breakfast mad scientist. If your kitchen doesn’t end up sticky, are you even doing it right?
Ingredients
- 8 slices thick brioche or challah bread
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 3 large eggs
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- Butter, for frying
Instructions
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1In a medium bowl, combine softened cream cheese and powdered sugar until smooth.
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2Spread the cream cheese mixture evenly on 4 slices of bread. Top each with another slice to create sandwiches.
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3In a large shallow bowl, whisk eggs, milk, vanilla extract, and 1/4 teaspoon ground cinnamon.
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4Dip each stuffed sandwich into the egg mixture, coating both sides well.
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5Heat a skillet over medium heat and melt a little butter. Cook the sandwiches until golden brown, about 3-4 minutes per side.
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6Mix granulated sugar with remaining cinnamon in a shallow dish. Coat each cooked sandwich in the cinnamon sugar mixture and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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