Name: Churro Stuffed French Toast with Cinnamon Sugar
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 8 slices thick-cut brioche bread; 4 large eggs (room temperature); 1 cup whole milk; 1 cup granulated sugar (for batter, divided as needed); 2 tablespoons ground cinnamon; 1 teaspoon vanilla extract; 1/2 cup churro filling (can be made from cinnamon sugar and a creamy filling); 1/3 cup softened cream cheese (for churro filling); 2 tablespoons melted butter (for churro filling); 1 tablespoon granulated sugar (for churro filling); 1 teaspoon cinnamon (for churro filling)

Jump to Recipe

Creamy, crispy, and downright irresistible — this Churro Stuffed French Toast with Cinnamon Sugar is the kind of breakfast that turns a lazy morning into a celebration. Imagine thick slices of brioche, sandwiched around a sweet cinnamon-churro filling, dipped in a luscious egg-milk batter, pan-fried to golden perfection, and rolled in warm cinnamon sugar. Fun fact: churros first gained popularity as a portable treat for shepherds in Spain, and pairing that crunchy cinnamon sugar with French toast feels like a delicious cultural mash-up. If you love decadent weekend breakfasts, try this version inspired by our friends at our churro stuffed french toast for a slightly different spin. It’s simple, quick, family-friendly, and guaranteed to get everyone to the table smiling.

What is Churro Stuffed French Toast with Cinnamon Sugar?

What exactly is churro stuffed French toast? Think of it as a playful hybrid: French toast meets churro. How did it get its name — because who wouldn’t call this dreamy sandwich “churro stuffed” when each bite gives you that warm cinnamon-sugary crunch? Did someone at brunch sprinkle a little magic and shout “Eureka!”? Maybe. And remember, “the way to a man’s heart is through his stomach.” Whether you’re making it for a crowd or treating yourself, this dish is a joyful riff on two classics. Try it and see why people smile after the first bite — then come back and tell us your story.

Why You’ll Love This

A buttery, cinnamon-forward highlight: The combination of pillowy brioche, a creamy churro filling, and a crisp cinnamon sugar exterior creates rich contrasts in texture and flavor — creamy center, soft bread, crunchy outside.
Budget-friendly and satisfying: Making this at home uses simple pantry staples and saves you the cost of café prices while feeding more people for less.
Versatile toppings and bright flavors: Serve with warm maple syrup, whipped cream, or fresh berries to add acidity and freshness — or keep it classic with a dusting of powdered sugar.
If you enjoy other cinnamon-forward breakfasts, you might also like our take on Cinnamon Sugar French Toast Muffins, which are grab-and-go friendly. Ready to bring cozy breakfast vibes to your kitchen? Let’s get cooking.

How to Make

Quick Overview

This recipe is surprisingly simple: assemble churro-filled brioche sandwiches, dip them in a sweet egg-milk batter, pan-fry until golden, and roll in cinnamon sugar. Prep time is about 15 minutes and cook time about 12–16 minutes for 4 sandwiches, so you’ll be at the table in roughly 30 minutes. The standout element is the crunchy cinnamon-sugar coating that gives each bite that churro-inspired snap.

Ingredients

8 slices of thick-cut brioche bread
4 large eggs, room temperature
1 cup whole milk
1 cup granulated sugar (for batter), divided as needed
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup of churro filling (can be made from cinnamon sugar and a creamy filling; see note below)

Notes on churro filling: You can make a simple filling by mixing 1/3 cup softened cream cheese with 2 tablespoons melted butter, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon until smooth. Chill slightly before spreading.

Directions

In a large bowl, whisk together the eggs, whole milk, sugar, and vanilla extract until fully combined. Make sure the sugar dissolves and the mixture is homogenous so every sandwich soaks evenly.
Spread churro filling on four slices of brioche bread. Use an offset spatula or the back of a spoon to spread evenly, leaving a small border so the filling doesn’t squeeze out.
Top with the remaining slices to create sandwiches. Press gently around the edges to seal.
Dip each sandwich into the egg mixture, coating both sides. Let sit for 10–20 seconds per side for thick-cut brioche; if your bread is thinner, reduce soak time to avoid sogginess.
In a shallow dish, mix granulated sugar and cinnamon. Use a 3:1 sugar-to-cinnamon ratio or adjust to taste.
Preheat a skillet over medium heat and add butter. Use enough butter to coat the pan and give a rich flavor — about 1–2 tablespoons per two sandwiches.
Cook each sandwich for 3-4 minutes on each side until golden brown. Flip gently with a spatula and reduce heat slightly if browning too fast.
Immediately roll each in the cinnamon sugar mixture. Coat both sides while still warm so the sugar adheres.
Serve warm with syrup, whipped cream, or fresh fruit. Plate them carefully to preserve the crunchy exterior.

Churro Stuffed French Toast with Cinnamon Sugar

What to Serve With

Fresh berries or a mixed fruit salad for acidity and brightness
Thick-cut bacon or breakfast sausage for a savory contrast
Maple syrup and warm whipped cream for classic sweetness
A citrusy yogurt or quick lemon ricotta for a creamy tang
Strong coffee, café au lait, or a cinnamon latte to complement the flavors

Top Tips for Perfecting

Use day-old brioche if possible — it holds up to soaking without falling apart. If using fresh bread, reduce soak time.
If you prefer less sweetness in the batter, cut the batter sugar in half and keep the full cinnamon-sugar coating for churro effect.
To keep sandwiches warm while cooking in batches, place on a wire rack in a 200°F oven so they stay crisp, not soggy.
Swap whole milk for half-and-half if you want an extra-rich custard flavor.
Avoid overcrowding the pan; cook in batches for consistent browning.
For a dairy-free option, use almond milk and a plant-based butter substitute for frying; texture will be slightly different but still delicious.

Storing and Reheating Tips

Refrigeration: Store leftover French toast in an airtight container for up to 3 days. Place paper towel between layers to absorb extra moisture.
Freezing: Cool completely, wrap each sandwich in plastic wrap and foil, and freeze for up to 1 month. Reheat from frozen in a 375°F oven for 12–15 minutes, flipping halfway, until warmed through and crisp.
Reheating: For best texture, reheat in a skillet over medium-low heat with a small knob of butter, or use a toaster oven to restore crispness. Microwave will warm but may make it soggy.

FAQs

Can I use a different type of bread?
Yes. Brioche is ideal for richness and texture, but challah or Texas toast work well. Avoid very thin sandwich bread.

How do I make the churro filling ahead of time?
Prepare the filling a day ahead, store covered in the refrigerator, and bring to room temperature before spreading so it’s easy to work with.

Can I bake these instead of frying?
You can bake at 375°F for 12–15 minutes, flipping halfway, but they won’t get quite as crisp as pan-fried.

Is there a vegan version of this recipe?
Yes. Replace eggs with a flax or chickpea flour batter, use plant-based milk and butter, and a dairy-free cream cheese filling.

How can I prevent the filling from leaking out while cooking?
Leave a small border around the filling when assembling and press edges gently to seal. Chill sandwiches briefly before dipping if the filling is very soft.

Conclusion

This Churro Stuffed French Toast with Cinnamon Sugar is a cozy, crowd-pleasing breakfast that’s easier than it looks and more impressive than it needs to be. With simple pantry ingredients and straightforward steps, you’ll have a restaurant-worthy brunch at home that delights both kids and adults. For another delicious take on cinnamon-sugar French toast, have a look at Churro Stuffed French Toast | Chef Elizabeth Reese for inspiration and serving ideas. Give it a try this weekend, share it with loved ones, and enjoy the smiles it brings.