Churro Stuffed French Toast

Okay, I’m just going to say it—this recipe feels downright indulgent, and I’m not mad about it. I’ve always loved churros with their cinnamon-sugar crunch, and I’ve always loved French toast with its custardy, soft center. So one day, I thought: why not combine them? The result is this Churro Stuffed French Toast, and let me tell you—it’s the kind of breakfast (or brunch) that makes you feel like you’re at a fancy café without leaving home.

What This Recipe Is All About

This dish takes thick slices of bread, stuffs them with a sweet cream cheese filling, dips them in a classic French toast custard, and then finishes them with that signature churro coating of cinnamon sugar. The outside is crisp and caramelized, the inside is creamy and dreamy, and every bite is a mix of comfort and indulgence.

Why It’s Special

French toast is already special, but this recipe takes it to dessert-for-breakfast levels. The churro-style coating gives it crunch and warmth, while the filling makes it feel rich and satisfying. It’s the kind of dish you make for birthdays, holidays, or just when you want to surprise your family with something unforgettable.

Why You’ll Love This Recipe

Here’s why you might find yourself craving it again and again:

• Over-the-top delicious – creamy inside, cinnamon-sugar crunchy outside.
• Looks fancy, but easy to make – no special tools required.
• Customizable – change up the filling, add toppings, or make it dairy-free.
• Perfect for brunch – a crowd-pleaser with coffee or hot chocolate.
• Kid- and adult-approved – sweet, nostalgic, and fun to eat.

Tools You’ll Need

You don’t need anything fancy, just a few kitchen basics:

• Mixing bowls – one for filling, one for custard, and one for cinnamon sugar.
• Whisk – for blending eggs and milk.
• Skillet or griddle – nonstick or cast iron works best for frying.
• Spatula – to flip your French toast without breaking it.
• Knife – for making pockets in the bread.

Ingredients

(Serves 4—makes 8 stuffed slices)

For the Filling:

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract

For the French Toast Custard:

• 4 large eggs
• 1 cup (240 ml) whole milk (or half-and-half for richer)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

For the Churro Coating:

• ½ cup (100 g) granulated sugar
• 1 tbsp (8 g) ground cinnamon

For Assembly:

• 8 thick slices of brioche or challah bread (about 1-inch/2.5 cm thick)
• 2 tbsp (30 g) butter (for frying)

Optional Toppings: powdered sugar, whipped cream, caramel sauce, or fresh berries.

Step-by-Step Instructions

1. Make the Filling
   • In a bowl, mix cream cheese, sugar, and vanilla until smooth.
   • This will be your sweet, creamy center—like cheesecake hiding inside the toast.
2. Prep the Bread
   • Take each slice of bread and carefully cut a pocket in the side with a knife (don’t slice all the way through).
   • Spoon or pipe about 2 tbsp of filling into each pocket.
3. Mix the Custard
   • In another bowl, whisk together eggs, milk, cinnamon, vanilla, and salt.
   • This is what gives your bread that golden, custardy texture.
4. Dip the Bread
   • Dip each stuffed slice into the custard, letting it soak for about 10 seconds per side.
     Tip: Don’t let it sit too long or it’ll fall apart.
5. Cook the French Toast
   • Heat butter in a skillet or griddle over medium heat.
   • Fry slices for 3–4 minutes per side until golden brown and cooked through.
6. Churro Coating
   • Mix sugar and cinnamon in a shallow dish.
   • While the toast is still warm, immediately roll or sprinkle each slice in the cinnamon-sugar mixture.
     This is the magic step—it gives that churro crunch and sparkle.
7. Serve
   • Plate warm, then add toppings if desired (I’m partial to a drizzle of caramel and a dusting of powdered sugar).

Serving Ideas

• Pair with hot chocolate or café con leche for the full churro vibe.
• Add fresh berries and whipped cream for a lighter balance.
• Cut into sticks for a fun, handheld “churro French toast sticks” version.

Variations & Customization

• Nutella filling: Swap cream cheese for Nutella or peanut butter.
• Fruit filling: Add strawberries or bananas inside the cream cheese mixture.
• Dairy-free: Use dairy-free cream cheese and almond or oat milk in the custard.
• Savory twist: Skip the sugar, add cheese and ham inside—then coat with just cinnamon (not sugar).

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container up to 2 days.
• Freezer: Freeze individually wrapped slices, then reheat in the toaster oven or air fryer.
• Make-ahead: Prep the filling the night before, then assemble and cook fresh in the morning.

Pro Tips & Mistakes to Avoid

• Secret #1: Use day-old bread—it holds up better when dipped in custard.
• Secret #2: Warm the cream cheese slightly before mixing for the smoothest filling.
• Mistake to avoid: Overstuffing the bread—it’ll leak during cooking. A modest scoop works best.
• Mistake to avoid: Cooking on too high heat. Medium is your friend—it lets the custard cook through without burning the outside.

Recipe Details

• Yield: 8 slices (4 servings)
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Nutrition (per serving, approx.):

• Calories: 420
• Protein: 10 g
• Fat: 22 g
• Carbs: 45 g
• Sugar: 25 g

A Warm Closing

This Churro Stuffed French Toast is one of those recipes that feels like a little celebration in every bite. It’s warm, sweet, crunchy, creamy, and absolutely unforgettable. I love making it on special mornings when I want to spoil my family—or myself—with something extra.

If you give it a try, I’d love to hear what you stuffed it with! Did you keep it classic with cream cheese or go wild with Nutella or fruit? Share your twist—I’m always looking for new spins on this decadent favorite.