Churro Stuffed French Toast

Churro Stuffed French Toast is pure weekend magic on a plate! Imagine thick, fluffy brioche stuffed with sweet cinnamon cream cheese, soaked in vanilla custard, then rolled in that irresistible cinnamon-sugar coating that makes churros so addictive.

Why You’ll Love This Recipe

The cream cheese filling stays warm and gooey in the center, the outside gets that gorgeous golden crust, and when you roll it in cinnamon sugar while it’s still hot? Pure heaven. It’s indulgent enough to feel like dessert but totally acceptable for breakfast because, hey, it’s French toast! Plus, it’s surprisingly easy to make and uses ingredients you probably already have. My family requests this every birthday morning, and I’ve never seen plates get cleaned faster.

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Ingredient List

For the French Toast

• 8 slices thick bread (brioche, challah, Texas toast, or similar)
• 4 large eggs
• 1 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• Butter or oil for cooking

For the Stuffing

• 4 ounces cream cheese, softened
• 2–3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

For the Churro Coating

• ½ cup granulated sugar
• 1–2 teaspoons ground cinnamon

Optional Toppings

• Maple syrup
• Honey
• Whipped cream
• Fresh berries
• Powdered sugar

Friendly Notes: If your cream cheese isn’t soft, pop it in the microwave for 10–15 seconds. Hard cream cheese won’t spread smoothly! For the bread, thicker is better—you need something sturdy enough to hold that luscious filling without falling apart.

Why These Ingredients Work

Thick Bread (Brioche or Challah): These eggy, slightly sweet breads are perfect because they’re sturdy enough to hold the filling and have a tender crumb that soaks up the custard beautifully without getting mushy. Regular sandwich bread will fall apart—trust me on this one!

Cream Cheese Filling: This is what transforms regular French toast into something spectacular. The cream cheese adds richness and a subtle tang that balances the sweetness, plus it stays creamy and warm inside while the outside crisps up.

Cinnamon in Everything: We’re hitting you with cinnamon three times—in the custard, in the filling, AND in the coating. That’s what gives this the authentic churro flavor that makes it so irresistible.

Whole Milk: The fat in whole milk makes the custard richer and helps create that golden, custardy exterior. You can use 2% if that’s what you have, but whole milk is my preference here.

Cinnamon-Sugar Coating: This is the churro magic! Rolling the hot French toast in cinnamon sugar creates that slightly crispy, sweet coating that sticks to your fingers (in the best way).

Essential Tools and Equipment

• Large skillet or griddle (non-stick works great)
• Shallow dish or pie plate for egg mixture
• Small mixing bowl for the filling
• Whisk
• Spatula (preferably heat-resistant)
• Shallow bowl for cinnamon-sugar coating
• Measuring cups and spoons

How To Make Churro Stuffed French Toast

Step 1: Make the Stuffing

In a small bowl, combine the softened cream cheese, powdered sugar (start with 2 tablespoons and add more if you like it sweeter), vanilla extract, and ground cinnamon.

Step 2: Prepare the French Toast Dipping Mixture

In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt. Whisk it really well until everything is completely combined and you don’t see any streaks of egg white.

Step 3: Assemble the Churro French Toast

Lay out your bread slices on a clean work surface. Spread a generous layer of that cream cheese cinnamon filling onto four slices—don’t be shy with it! You want about 2–3 tablespoons per sandwich. Top each filled slice with one of the remaining bread slices to create sandwiches.

Step 4: Cook the French Toast

Preheat your large skillet or griddle over medium heat and add a pat of butter (or a drizzle of oil if you prefer). You want it nice and hot but not smoking. Working one at a time, dip each stuffed sandwich into the egg-milk mixture.

Place the coated sandwich onto the hot skillet. Cook for about 3–4 minutes per side, or until it’s gorgeously golden brown and the center feels set when you gently press on it.

Step 5: Add the Churro Coating

In a shallow bowl, mix together the granulated sugar and cinnamon (I use a full 2 teaspoons of cinnamon because I LOVE that churro flavor, but you can dial it back to 1 teaspoon if you prefer).

Here’s the secret: immediately after each French toast comes off the skillet while it’s still hot and slightly steamy, gently roll it in the cinnamon-sugar mixture. The heat makes the sugar stick beautifully and creates that authentic churro coating.

You Must Know

The cream cheese MUST be softened! If it’s cold and hard, you won’t be able to spread it smoothly, and you’ll tear your bread. Set it out for 30–45 minutes before you start, or microwave it for 10–15 seconds.

Don’t over-soak the bread! This is stuffed, so it’s already heavier than regular French toast. A quick dip on each side is all you need. Too much soaking and your sandwich will fall apart in the pan.

Medium heat is key! Too hot and the outside burns before the filling warms up. Too low and it won’t get that golden crust. Medium heat gives you time for everything to cook perfectly.

Personal Secret: I add a tiny splash of heavy cream to my cream cheese filling (about 1 tablespoon). It makes the filling even more luscious and helps it spread like a dream!

Pro Tips & Cooking Hacks

• Work in batches: Don’t crowd your pan! Give each sandwich room to breathe so they cook evenly and you can flip them easily.
• Keep finished pieces warm: Pop cooked French toast on a baking sheet in a 200°F oven while you finish the rest. They’ll stay warm and crispy!
• Use a fish spatula: It’s thin and flexible, making it perfect for sliding under these thick sandwiches without breaking them.
• Press the edges: After assembling but before dipping, press the edges of your sandwiches together with a fork. This helps seal them and prevents filling from oozing out.
• Common mistake to avoid: Don’t flip too early! Wait until you see golden brown edges creeping up the sides, then flip. If you flip too soon, the custard won’t be set and it’ll stick to the pan.

Flavor Variations / Suggestions

Chocolate Churro French Toast: Add 2 tablespoons of cocoa powder to the cream cheese filling and drizzle with chocolate sauce. It’s like having a chocolate churro for breakfast!

Dulce de Leche Stuffed: Replace half the cream cheese with dulce de leche for an extra sweet, caramel-y filling.

Berry Churro Toast: Add 2–3 tablespoons of berry jam to the cream cheese filling before spreading. Strawberry and raspberry work beautifully!

Nutella Center: Spread a layer of Nutella under the cream cheese filling. You’re welcome.

Pumpkin Spice Version: Add ¼ teaspoon pumpkin pie spice to both the filling and the coating. Perfect for fall mornings!

Savory Twist: Skip the sugar in the filling and add a pinch of salt instead. Fill with cream cheese and ham or bacon, then skip the churro coating. Surprisingly delicious!

Make-Ahead Options

Prep the filling: Make the cream cheese filling up to 3 days ahead and store it covered in the refrigerator. Just let it come to room temperature before spreading.

Assemble the sandwiches: You can make the stuffed sandwiches the night before! Wrap them individually in plastic wrap and refrigerate. Just dip and cook them fresh in the morning.

Freezer-friendly: These freeze beautifully! Cook them completely, let cool, then wrap individually and freeze for up to 2 months. Reheat in a 350°F oven for about 10 minutes, then re-coat in cinnamon sugar.

The coating station: Mix your cinnamon sugar the night before and keep it in an airtight container so you’re ready to go in the morning.

Recipe Notes & Baker’s Tips

• Day-old bread actually works better than fresh! It’s sturdier and absorbs the custard without getting too soggy.
• If your filling starts oozing out while cooking, don’t panic! Just scrape it off the pan before it burns and keep going. A little escape is normal.
• The first piece is always a test run. Use it to judge your heat and timing, then adjust for the rest.
• Room temperature eggs mix more smoothly into the custard and create a better texture.
• If you don’t have thick-sliced bread, you can use regular sliced bread but make the sandwiches thinner with less filling.

Serving Suggestions

Serve these beauties hot off the griddle while they’re still crispy on the outside and creamy in the center. I love drizzling them with warm maple syrup or honey and adding a dollop of whipped cream on top. Fresh berries (strawberries and blueberries are my favorites) add a nice tart contrast to the sweet cinnamon sugar.

For an extra-special presentation, dust with powdered sugar just before serving and maybe add a drizzle of chocolate sauce if you’re feeling fancy. These are perfect for:

• Weekend brunch
• Birthday breakfasts
• Mother’s Day or Father’s Day
• Holiday mornings
• “I’m sorry” breakfasts (they work every time!)
• Any morning you want to feel like you’re at a fancy brunch spot

Cut each sandwich in half diagonally for easier eating and that beautiful filling peek-a-boo!

How to Store Your Churro Stuffed French Toast

Room Temperature: These are best enjoyed fresh, but you can keep them at room temperature for up to 2 hours if you’re serving a crowd.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The cinnamon-sugar coating will soften a bit, but they’re still delicious!

Freezer: Freeze cooked and cooled French toast in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheating Instructions:

• Oven method (best): Reheat in a 350°F oven for 8–10 minutes until warmed through. For extra crispiness, re-roll in fresh cinnamon sugar after reheating.
• Microwave: Heat for 30–45 seconds, but note that the outside won’t be as crispy.
• Skillet: Reheat in a buttered skillet over medium-low heat for 2–3 minutes per side to restore some of that crispy exterior.

Allergy Information

Contains: Dairy (milk, cream cheese, butter), eggs, gluten (bread)

Dairy-Free Option: Use dairy-free cream cheese (like Kite Hill or Miyoko’s), plant-based milk (oat or almond work great), and dairy-free butter. The texture will be slightly different but still delicious!

Gluten-Free Option: Use your favorite thick-sliced gluten-free bread. Make sure it’s sturdy enough to hold the filling!

Egg-Free Option: This is trickier since eggs are essential to French toast. You could try a flax egg mixture (3 tablespoons ground flaxseed + ½ cup plant milk), but the texture won’t be quite the same.

Nut Allergies: This recipe is naturally nut-free! Just make sure your toppings don’t contain nuts if serving to someone with allergies.

Questions I Get Asked A Lot

Can I use regular sandwich bread instead of thick bread?

You can, but I don’t recommend it! Regular sandwich bread is too thin and flimsy to hold the filling properly. It’ll either tear when you spread the filling or fall apart when you dip it. If thick bread is all you have, try using four slices per sandwich (two on each side) to add structure.

My filling is oozing out everywhere—what am I doing wrong?

You’re probably using too much filling or your bread slices aren’t thick enough! Stick to about 2–3 tablespoons per sandwich and make sure you’re pressing the edges together before dipping. Also, a quick dip is better than a long soak—less liquid means less chance of the sandwich falling apart and losing filling.

Can I make these the night before and reheat them?

Absolutely! They actually freeze and reheat beautifully. Just know that the cinnamon-sugar coating won’t be as crispy after storage. My trick is to reheat them in the oven until warm, then quickly re-roll them in fresh cinnamon sugar for that just-made churro effect!

Do I have to use cream cheese for the filling?

Cream cheese gives you that thick, creamy, cheesecake-like filling that makes these special, but you could experiment! Mascarpone would be amazing (even richer!), or you could try ricotta mixed with powdered sugar, though it’ll be a bit looser. I wouldn’t recommend going completely without a creamy filling—that’s what makes these stuffed French toast!

The outside is burning before the inside gets warm. Help!

Your heat is too high! French toast needs medium heat so the outside and inside cook at the same rate. Lower your temperature and give each side a full 3–4 minutes. If the filling is still cold, you can pop the cooked French toast in a 350°F oven for a few minutes to warm the center without burning the outside.

💬 Tried this recipe? Leave a comment and rating below! I absolutely LOVE hearing from you! Did you add any fun variations? Did your family devour these as fast as mine does?