A delightful breakfast treat that combines churros and French toast, filled with a creamy churro filling and coated in cinnamon sugar.

Churro Stuffed French Toast with Cinnamon Sugar

Why You’ll Love This Recipe

I love how this churro-inspired French toast combines the best of both worlds—crispy, cinnamon-sugar-coated bread with a luscious cream cheese filling. The texture is incredible, with a crunchy exterior and a soft, creamy center. Plus, it’s easy to make and feels like a special treat, whether for a weekend brunch or a fun dessert-style breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the French Toast:

8 slices of thick-cut brioche bread
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
Pinch of salt
Butter or oil for frying

For the Filling:

4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions

Prepare the Filling: In a small bowl, I mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assemble the Toast: I spread a layer of the cream cheese mixture on one slice of brioche, then top with another slice to create a sandwich. I repeat this for all slices.
Prepare the Custard: In a shallow bowl, I whisk together the eggs, whole milk, vanilla extract, ground cinnamon, granulated sugar, and a pinch of salt.
Heat the Pan: In a large skillet or griddle, I melt some butter or heat a little oil over medium heat.
Dip and Cook: I dip each stuffed bread sandwich into the custard mixture, coating both sides, then place it on the hot skillet. I cook for about 2-3 minutes per side until golden brown and crispy.
Make the Cinnamon Sugar Coating: In a shallow dish, I mix the granulated sugar and cinnamon.
Coat the French Toast: While still warm, I roll or sprinkle the cooked French toast with the cinnamon sugar mixture.
Serve & Enjoy: I slice, drizzle with syrup, and enjoy my crispy, churro-inspired French toast!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Chocolate Lover’s Twist: I add a few chocolate chips to the cream cheese filling for a melty, chocolatey surprise.
Caramel Drizzle: I drizzle caramel sauce over the finished toast for an extra indulgent touch.
Nutty Crunch: I sprinkle crushed almonds, pecans, or walnuts into the filling for added texture.
Spiced Version: I add a pinch of nutmeg or pumpkin spice to the custard for a warm, cozy flavor.

Storage/Reheating

If there are leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To keep the crispy texture, I reheat them in the oven at 350°F (175°C) for 5-7 minutes or use an air fryer. A microwave works in a pinch but makes them softer. Freezing is also an option—I wrap each piece individually and freeze for up to 1 month.

FAQs

How do I prevent the French toast from getting soggy?

Using thick-cut brioche helps absorb the custard without falling apart. Also, I make sure not to soak the bread for too long—just a quick dip on each side is enough.

Can I use a different type of bread?

Yes! While brioche is my favorite, challah, Texas toast, or even thick-cut white bread will work well.

Can I make this ahead of time?

I can prepare the sandwiches and custard the night before and store them separately in the fridge. In the morning, I just dip and cook for a quick breakfast.

What toppings go well with this French toast?

I love drizzling maple syrup, caramel, or chocolate sauce on top. Whipped cream or fresh berries also add a nice contrast.

Can I make this without eggs?

Yes! I replace the eggs with a mixture of 1 cup of milk + 2 tablespoons of cornstarch for a similar texture.

Conclusion

This churro-stuffed French toast is the perfect way to turn an ordinary breakfast into something truly special. With its crispy, cinnamon-sugar coating and creamy filling, it’s a delightful treat that feels like dessert but is totally acceptable for breakfast. Whether I make it for a cozy morning at home or impress guests at brunch, this recipe is always a winner.

Evelyn