Description

This Churro Stuffed French Toast has a creamy cinnamon cream cheese filling and that irresistible cinnamon-sugar coating that makes churros so addictive. It’s indulgent, easy to make, and absolutely delicious!

Ingredients

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

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Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-fried