Description
Indulge in this Churro Stuffed French Toast with Cinnamon Sugar—a breakfast favorite transformed into a decadent, carnival-inspired treat. Thick slices of brioche are filled with creamy vanilla-scented cream cheese, dipped in cinnamon egg custard, pan-fried, and rolled in buttery cinnamon sugar. Perfect for brunch, holidays, or a cozy morning splurge.
Ingredients
- Thick-cut brioche or challah bread
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 1 tsp ground cinnamon (divided)
- 1/4 cup granulated sugar
- Butter, for frying
Instructions
- Mix cream cheese, powdered sugar, and vanilla until smooth.
- Slice a pocket into each bread slice without cutting all the way through.
- Fill each pocket with the cream cheese mixture.
- In a shallow bowl, whisk eggs, milk, and 1/2 tsp cinnamon.
- Dip each stuffed bread slice into the egg custard, coating evenly.
- Heat butter in a skillet over medium heat. Cook French toast until golden brown on both sides.
- Mix granulated sugar with remaining cinnamon. Roll warm French toast in the mixture to coat.
- Serve immediately with syrup or whipped cream if desired.
Notes
- Use a piping bag for cleaner filling.
- For added flavor, mix fruit preserves or Nutella into the cream cheese.
- Brioche and challah work best due to their soft yet sturdy texture.
- Can be made ahead and cooked fresh in the morning.
- Reheat leftovers in the oven for the best texture.
