Last weekend, my husband walked into the kitchen while I was making regular French toast and said, “You know what would be amazing? If this tasted like those churros we got at the fair last summer.” Challenge accepted. After three attempts (and a lot of taste-testing), I created this absolutely decadent churro stuffed French toast that’s become our weekend breakfast obsession.
The first time I made it, I went a little overboard with the cinnamon filling and it oozed out everywhere. Not complaining though – even the “failures” were delicious. Now I’ve got the technique down to a science, and trust me, this recipe will make your kitchen smell like a Spanish bakery.
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Why You’ll Love This Recipe :
This churro stuffed French toast takes everything you love about traditional churros – that crispy exterior, warm cinnamon sugar coating, and soft interior – and transforms it into the ultimate breakfast indulgence. The bread gets perfectly golden and crispy on the outside while staying custardy in the middle, and that cinnamon sugar filling? Pure magic.
I love that you can prep most of it the night before, which means weekend mornings just got a whole lot easier. Plus, it’s impressive enough for guests but simple enough that my teenagers can make it themselves (though they always use way too much syrup).
The best part is watching people’s faces when they take that first bite and hit the cinnamon sugar pocket in the middle. It’s like a little surprise party in their mouth.
What You’ll Need :
For the French Toast:
- 8 thick slices of brioche or challah bread (day-old works perfectly)
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter for cooking
For the Cinnamon Sugar Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
For the Churro Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons melted butter
Brioche or challah bread is absolutely essential here. I’ve tried this with regular sandwich bread, and it just doesn’t hold up to the stuffing and soaking. The thick, rich bread creates that perfect custardy interior that makes this dish special. If you can’t find brioche, thick-cut Texas toast works in a pinch.
Cream cheese forms the base of our filling because it stays put better than just cinnamon and sugar alone. I learned this the hard way when my first attempt resulted in all the filling melting out into the pan.
Heavy cream in the custard base makes all the difference. It creates that rich, almost bread pudding-like texture that regular milk just can’t achieve.
Let’s Make It :
Prep the Filling :
Start by mixing your softened cream cheese, powdered sugar, cinnamon, and vanilla in a small bowl. I use a fork to mash everything together until it’s smooth and spreadable. If your cream cheese is still a bit cold, pop it in the microwave for 10-15 seconds to soften it up.
The filling should be thick enough to spread but not so stiff that it tears your bread. If it seems too thick, add a tiny splash of milk. Too thin? Add a bit more powdered sugar.
Stuff the Bread :
Here’s where it gets fun. Take each slice of bread and carefully cut a pocket into it – about 3/4 of the way through, leaving the bottom and sides intact. I use a sharp paring knife and work slowly. My first few attempts were a disaster because I rushed this step and cut all the way through.
Spoon about a tablespoon of the cinnamon filling into each pocket and gently press it in. Don’t overstuff – I know it’s tempting, but trust me on this one. The filling will warm up and spread during cooking.
Make the Custard :
Whisk together your eggs, milk, heavy cream, vanilla, and salt in a shallow dish. I use a pie pan because it’s the perfect size for dipping the stuffed bread. The custard should be well combined and smooth – no streaks of egg white.
The Soaking Game :
This is crucial: let each piece of stuffed bread soak in the custard for about 30 seconds per side. You want the bread to absorb the custard without getting so soggy that it falls apart. I learned this timing through trial and error – too short and the center stays dry, too long and you’ve got mush.
Cook to Perfection :
Heat a large skillet or griddle over medium heat and add a tablespoon of butter. Once it’s melted and foaming, carefully place your soaked bread in the pan. Don’t crowd them – work in batches if needed.
Cook for 3-4 minutes on the first side until deep golden brown. I always peek under one corner to check the color. Flip carefully (a wide spatula is your friend here) and cook another 3-4 minutes on the other side.
The key is medium heat. Too hot and the outside burns before the inside cooks through. Too low and you’ll never get that beautiful golden crust.
The Churro Magic :
While the French toast is still warm, brush each piece with melted butter and immediately roll in the cinnamon sugar mixture. This is where the churro vibes really come alive – that sweet, crunchy coating over the warm, custardy bread is exactly what weekend mornings were made for.
Tips from My Kitchen :
Make the filling ahead: I often make a double batch of the cinnamon cream cheese filling and keep it in the fridge. It lasts about a week and makes weekday breakfast prep so much easier.
Day-old bread is your friend: Fresh bread gets too soggy, but day-old bread has the perfect texture to absorb the custard without falling apart.
Temperature matters: If your filling starts leaking out during cooking, your pan is probably too hot. Lower the heat and be patient.
The flip technique: I use two spatulas when flipping – one to lift and one to support. These are pretty hefty pieces of French toast, and you don’t want all that delicious filling spilling out.
Batch cooking: These reheat beautifully in a 350°F oven for about 5 minutes, so don’t hesitate to make extra for busy mornings.
Serving Suggestions :
I love serving this churro stuffed French toast with a light dusting of powdered sugar and a drizzle of warm maple syrup, though honestly, it’s sweet enough to eat on its own. Fresh berries add a nice tart contrast to all that cinnamon sweetness.
For special occasions, I’ll make a simple vanilla glaze by mixing powdered sugar with a little milk and vanilla extract. Drizzle it over the warm French toast and watch it slowly melt down the sides.
A cup of strong coffee or café con leche is the perfect accompaniment – something about the bitter coffee with the sweet, cinnamon-laden toast just works.
How to Store and Reheat :
Leftover churro stuffed French toast keeps in the refrigerator for up to three days, though it rarely lasts that long in our house. To reheat, pop it in a 350°F oven for about 8-10 minutes until warmed through. The microwave works too, but you’ll lose some of that crispy exterior.
You can also freeze cooked pieces for up to a month. Just thaw overnight in the fridge and reheat in the oven. I sometimes make a big batch on Sunday and freeze individual portions for quick weekday breakfasts.
This churro stuffed French toast has become one of those recipes that I’m constantly being asked to make. It’s indulgent enough for special occasions but easy enough for any weekend when you want to make breakfast feel like a celebration. Every bite delivers that perfect combination of crispy, creamy, and cinnamon-sweet that makes churros so irresistible, but in the comforting form of French toast that feels like a warm hug on a plate.