Churro Stuffed French Toast with Cinnamon Sugar
A decadent breakfast featuring crispy French toast stuffed with a creamy filling and coated in cinnamon sugar.
Servings: 4 servings
Equipment
- Mixing Bowl
- Nonstick Skillet
- Shallow Bowl
Ingredients
Bread
- 8 slices thick-cut brioche bread Can substitute with challah or Texas toast.
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
Filling
- 8 ounces cream cheese Softened.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and fluffy. Set aside.
- Take the brioche slices and carefully cut a deep pocket into one side of each slice. Gently fill each pocket with a generous spoonful of the cream cheese mixture. Press slightly to seal without squeezing out the filling.
- In a large shallow bowl, whisk together eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt until fully combined.
- In another bowl, stir together the granulated sugar and ground cinnamon. Keep nearby along with the melted butter.
- Preheat a nonstick skillet or griddle over medium heat. Dip each stuffed bread slice into the egg mixture, making sure both sides are well-coated but not soaked through.
- Add a little butter to the skillet and cook each slice for about 3-4 minutes per side, or until golden brown and crisp.
- Immediately brush each hot, cooked French toast slice with melted butter, then roll or sprinkle with the cinnamon sugar mixture to coat all sides generously.
- Serve warm, dusted with extra powdered sugar or a drizzle of maple syrup if desired.
Notes
For best results, use day-old brioche. Serve with fresh fruit, scrambled eggs, or a refreshing smoothie.