Description

Indulge in a decadent breakfast treat with this Churro Stuffed French Toast topped with cinnamon sugar. Thick-cut challah or brioche slices are stuffed with a creamy cinnamon vanilla cream cheese filling, dipped in a rich egg custard, and pan-fried to golden perfection. The final touch is a generous coating of cinnamon sugar that delivers the perfect balance of warm spice and sweetness, reminiscent of classic churros. Ideal for weekend brunch or a special occasion, this recipe serves four and is sure to impress.

Ingredients

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For the French Toast:

8 slices thick-cut bread (such as challah or brioche)
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter (for frying)

For the Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

For the Topping:

1/2 cup granulated sugar
2 tablespoons ground cinnamon

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Instructions

Prepare the filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy, ensuring there are no lumps. Set aside.
Assemble the stuffed toast: Spread a generous amount of the cream cheese filling onto four slices of the bread. Top with the remaining bread slices to form sandwiches, pressing gently to seal.
Make the custard mixture: In a shallow dish, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and salt until the mixture is well combined.
Dip the sandwiches: Carefully dip each stuffed sandwich into the egg custard mixture, coating both sides thoroughly but gently to avoid breaking the bread. Allow excess custard to drip off.
Cook the French toast: Heat the unsalted butter in a large skillet over medium heat. Once melted and hot, add the stuffed sandwiches. Cook for 3-4 minutes on each side or until the bread is golden brown and the filling is warmed through. Adjust heat as necessary to prevent burning.
Prepare cinnamon sugar coating: In a shallow bowl, combine the granulated sugar and ground cinnamon.
Coat the cooked French toast: Immediately after cooking, roll each stuffed French toast sandwich in the cinnamon sugar mixture, ensuring all sides are well coated.
Serve and enjoy: Slice the stuffed French toast in half if desired and serve warm with your favorite syrup or fresh fruit.

Notes

Use thick-cut bread like challah or brioche for best results as it holds the filling well and soaks up the custard without becoming soggy.
Make sure the cream cheese is softened for easier mixing and smoother filling.
Cook on medium heat to ensure the toast cooks through evenly without burning.
This dish is best served immediately to enjoy the crisp cinnamon sugar coating.
For a dairy-free variation, substitute cream cheese and milk with suitable plant-based alternatives.