Crispy Churro Stuffed French Toast with Cinnamon Sugar

The first time I made Churro Stuffed French Toast with Cinnamon Sugar, my kitchen smelled like a carnival had exploded. I was standing there in my flour-dusted pajamas, whisking eggs and humming off-key, when my neighbor knocked on the door because he thought I was frying funnel cakes. I didn’t even know he could smell it from the hallway. I offered him a slice and he stood there, eyes closed, chewing slowly like it was a religious experience. That’s when I knew this recipe had to go on the blog. It’s the kind of breakfast that feels like a warm hug from your grandma, except your grandma is secretly a churro vendor with a sugar obsession. If you’re craving something sweet, crispy on the outside, creamy on the inside, and borderline illegal in five states—this is your dish. For more sweet breakfast ideas, check out the Breakfast & Brunch section.

Why You’ll Love This Recipe

This Churro Stuffed French Toast with Cinnamon Sugar is the kind of recipe that makes you want to throw a brunch party just so you can make it again. The first bite is pure joy—crunchy cinnamon-sugar shell giving way to soft, custardy bread stuffed with a creamy, lightly sweetened filling. It’s like if French toast and a churro had a baby, and that baby was raised by a cinnamon roll.

You’ll also love how budget-friendly it is. No need to drop $15 at a brunch spot when you can make this at home with pantry staples. Bread, eggs, milk, sugar—nothing fancy. But the result? Pure luxury.

It’s also a hit with picky eaters. My nephew, who refuses to eat anything that isn’t shaped like a dinosaur, devoured two slices without noticing the “weird creamy stuff” inside. Victory.

Meal prep? Absolutely. You can stuff and dip the bread the night before, stash it in the fridge, and fry it fresh in the morning. The smell alone will get everyone out of bed.

Hosting a brunch or date morning? This dish is a showstopper. Serve it with fresh berries and a dusting of powdered sugar, and suddenly you’re the brunch hero. Bonus: it’s just as good cold from the fridge at midnight.

And the flavor? Crispy, cinnamon-sugary crust. Soft, custardy bread. Creamy, vanilla-kissed filling. It’s the kind of texture and taste combo that makes you close your eyes and hum involuntarily. Trust me, I’ve done it more than once.

Ingredient Breakdown

Let’s talk ingredients. This isn’t a complicated list, but each one matters. Here’s what you’ll need:

– 8 slices thick-cut brioche or challah bread (about 1-inch thick)
– 4 oz cream cheese, softened
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1/2 cup whole milk
– 1 tsp ground cinnamon
– 1/2 tsp vanilla extract (yes, more vanilla—don’t skip it)
– 4 tbsp unsalted butter (for frying)
– 1/2 cup granulated sugar
– 1 tbsp ground cinnamon (for coating)

The bread is key. I learned this the hard way when I tried using regular sandwich bread once. It fell apart in the egg mixture and turned into a sad, soggy mess. Brioche or challah is worth the splurge—it’s rich, soft, and holds up beautifully.

Cream cheese filling? Non-negotiable. I once tried skipping it to save time, and my friend took one bite and said, “Where’s the cream cheese?” Like it was a personal betrayal. Mix it with powdered sugar and vanilla until it’s fluffy and smooth.

The egg mixture is your custard base. Whole milk gives it richness, but I’ve used almond milk in a pinch and it worked fine. Just don’t use skim milk unless you want sad, thin French toast.

Cinnamon sugar coating is where the magic happens. I always make extra because I inevitably eat half of it straight from the bowl. Pro tip: use a shallow dish for easy rolling.

Step-by-Step Instructions

Alright, let’s make this thing. I’m going to walk you through it like we’re in my kitchen together, probably with flour on our faces and a dog begging for crumbs.

Prep the Filling

Start by mixing the softened cream cheese, powdered sugar, and vanilla extract in a bowl. I use a fork because I hate washing beaters, but a hand mixer works if you want it extra fluffy. Set it aside. Try not to eat it all with a spoon. (I always fail this step.)

Prepare the Bread

Lay out your bread slices. Using a sharp knife, cut a pocket into the side of each slice—don’t cut all the way through. You want a little pouch for the filling. This is where I usually mess up the first slice by cutting too deep. Oops.

Stuff the Bread

Spoon about 1-2 tablespoons of the cream cheese mixture into each pocket. Don’t overstuff or it’ll leak out when frying. I learned this the messy way when I tried to be generous and ended up with cream cheese sizzling in the pan. Not cute.

Make the Egg Mixture

In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla. Dip each stuffed slice into the mixture, letting it soak for about 10-15 seconds per side. Don’t rush this—if the bread isn’t soaked through, the inside will be dry. I once tried to speed this up and regretted it immediately.

Cook the French Toast

Heat a large skillet over medium heat and melt 1 tablespoon of butter. Place the soaked bread in the skillet (don’t crowd them—cook in batches). Cook for 2-3 minutes per side until golden brown and crispy. Add more butter as needed. Warning: if your heat is too high, the outside will burn before the inside cooks. I’ve done this. It’s sad.

Coat in Cinnamon Sugar

While the French toast is still hot, roll each slice in the cinnamon sugar mixture until fully coated. This is the best part. The sugar melts slightly and creates that iconic churro crunch. Try not to eat them all before serving. (I always fail this step too.)

Serve Immediately

Plate them up and serve hot. They’re best fresh, but I’ve been known to eat them cold straight from the fridge. No judgment.

What to Serve With

This Churro Stuffed French Toast with Cinnamon Sugar is rich and sweet, so you’ll want something to balance it out.

Fresh berries are perfect—strawberries, raspberries, or blueberries add a tart contrast and make the plate look fancy with zero effort.

A dollop of Greek yogurt or crème fraîche adds a tangy creaminess that cuts through the sweetness. I love the way it melts into the warm toast.

For drinks, a strong cup of coffee or a vanilla latte is ideal. The bitterness of the coffee balances the sugar rush. If you’re feeling extra, make a cinnamon-spiced cold brew.

If you’re serving this for brunch, a simple green salad with a light vinaigrette adds freshness and makes it feel like a complete meal. Sounds weird with French toast, but trust me.

And if you’re feeling indulgent, a scoop of vanilla ice cream turns this into dessert-for-breakfast. I’ve done it. No regrets.

Pro Tips and Variations

Want to level up your Churro Stuffed French Toast with Cinnamon Sugar? Here are some tricks I’ve learned through trial, error, and a lot of sugar.

Add a pinch of nutmeg or cardamom to the egg mixture for a warm, spiced twist. It’s subtle but makes a difference.

For a fruity version, mix a spoonful of strawberry or raspberry jam into the cream cheese filling. It’s like a churro and a danish had a baby.

If you’re gluten-free, use your favorite gluten-free bread. Just make sure it’s thick-cut so it holds the filling. For more on gluten-free baking, check out the Gluten-free diet guide.

Dairy-free? Use dairy-free cream cheese and your favorite plant milk. I’ve made it with oat milk and it was still delicious.

For guests, cut the stuffed bread into sticks before frying. They’re easier to eat, look cute, and cook faster.

Seasonal twist: in fall, add pumpkin puree and pumpkin spice to the filling. In summer, use lemon zest and a berry compote.

Leftovers? Chop them up, toss with a little extra butter, and pan-fry until crispy again. It’s like churro croutons. Yes, that’s a thing now.

Storing and Reheating

If you somehow have leftovers (I never do), store them in an airtight container in the fridge for up to 2 days. They’ll lose some crispiness, but the flavor is still amazing.

To freeze, place cooled slices on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to a month.

Reheating is tricky. The microwave makes them soggy. The oven works best—350°F for about 10 minutes. I once tried reheating in the toaster and set off the smoke alarm. Don’t be me.

The cream cheese filling holds up well, but the cinnamon sugar coating will melt into the bread over time. If you want that fresh churro crunch, recoat with a little sugar after reheating.

Customizations for Special Diets

This recipe is pretty adaptable. Here’s how to tweak it:

Gluten-free: Use thick-cut gluten-free bread. Make sure it’s sturdy enough to hold the filling.

Dairy-free: Use dairy-free cream cheese (like Kite Hill) and plant milk (oat, almond, or coconut). The flavor will be slightly different but still delicious.

Low-fat: Use low-fat cream cheese and reduce the butter for frying. You can also use egg whites instead of whole eggs.

High-protein: Add a scoop of vanilla protein powder to the egg mixture. It changes the texture a bit but boosts the protein.

Vegan: Use vegan bread, flax eggs, dairy-free cream cheese, and plant milk. It won’t be exactly the same, but it’ll still be tasty.

Common Mistakes to Avoid

I’ve made all of these mistakes so you don’t have to.

Cutting the bread pocket too deep. If you cut all the way through, the filling will leak out and make a mess in the pan. Been there, cried over spilled cream cheese.

Not soaking the bread long enough. If you rush the dip, the inside will be dry and sad. Let it soak.

Using thin sandwich bread. It falls apart and turns into a soggy disaster. Stick with brioche or challah.

Crowding the pan. If you try to cook too many at once, the temperature drops and they steam instead of fry. Cook in batches.

Not keeping the heat steady. Too hot and they burn. Too low and they get greasy. Medium heat is your friend.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can stuff and dip the bread the night before, then store it in the fridge. Fry it fresh in the morning for the best texture.

Can I use a different filling?

Absolutely. Nutella, peanut butter, or fruit preserves all work great. Just don’t overfill or it’ll leak.

Can I bake these instead of frying?

You can, but they won’t get that crispy churro coating. Bake at 375°F for about 15-20 minutes, flipping halfway.

Why is my filling leaking out?

You either cut the pocket too deep or overfilled it. Be gentle and don’t stuff it like a Thanksgiving turkey.

Can I use stale bread?

Actually, slightly stale bread works great because it holds up better when soaked. Fresh bread can get too soft.

Troubleshooting

| Problem | Cause | Solution |
| :— | :— | :— |
| Filling leaks out during cooking | Pocket cut too deep or overfilled | Cut shallow pocket, don’t overstuff |
| French toast is soggy | Bread soaked too long or heat too low | Soak 10-15 seconds per side, cook on medium |
| Outside burns before inside cooks | Heat too high | Reduce heat to medium, cook slower |
| Coating doesn’t stick | Bread not hot enough when rolling | Roll in cinnamon sugar immediately after frying |
| Bread falls apart | Using thin sandwich bread | Use thick-cut brioche or challah |

Final Thoughts

This Churro Stuffed French Toast with Cinnamon Sugar is one of those recipes that makes people pause mid-bite and say, “Whoa.” It’s sweet, crispy, creamy, and just a little bit over-the-top—in the best way. I’ve made it for lazy Sunday mornings, chaotic brunch parties, and once at 11pm just because I wanted to. Every time, it disappears fast.

If you try it, let me know how it goes. Did you burn the first batch? Did you eat it straight from the fridge? Did your dog beg for a bite? I want to hear it all. Drop a comment or tag me on social—I love seeing your kitchen wins (and fails).

Churro-Stuffed French Toast That’ll Make You Forget All Other Breakfasts

Okay, so picture this: Saturday morning, kitchen smelling like cinnamon heaven, and I’m standing there with this ridiculous idea to stuff French toast like a churro. Honestly, I didn’t expect it to work—the first batch was a total mess, filling oozing everywhere, but then I figured out the secret: freeze the filling first. Now it’s my weekend showstopper. The outside gets this crispy cinnamon-sugar coating that shatters when you cut into it, and inside? Gooey, sweet cream cheese filling that’s basically churro guts. My neighbor knocked on the door last time I made it, just following the smell. Fair warning: make this when you’ve got people to share with, or you’ll eat the whole batch yourself while standing at the counter.

Print Recipe Pin Recipe

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Ingredients

  

• 8 oz cream cheese, softened — the full-fat stuff, don’t try to make this healthy
• 1/4 cup sugar — regular granulated, nothing fancy needed
• 1 tsp vanilla extract — the real stuff, not that imitation junk
• 1 tsp cinnamon — Vietnamese if you’ve got it, but any will work
• 8 slices thick white bread — brioche is dreamy but whatever you’ve got
• 2 large eggs — from happy chickens if possible
• 1/2 cup milk — whole milk makes it richer, but 2% is fine
• 1 tsp vanilla extract — yes, more vanilla, trust me
• 1/4 tsp cinnamon — just a whisper for the egg mixture
• 1/2 cup sugar — for the coating, don’t skip this part
• 1 tbsp cinnamon — mix this with the sugar for that churro magic
• 2 tbsp butter — for frying, and maybe a little extra because butter
• Maple syrup — optional, but honestly these are sweet enough on their own

Instructions

 

• Mix the cream cheese, 1/4 cup sugar, 1 tsp vanilla, and 1 tsp cinnamon until smooth. I use a fork because I’m lazy and don’t want to wash the mixer.
• Spread this mixture on a parchment-lined plate in a rectangle about 1/2 inch thick. Pop it in the freezer for at least 20 minutes while you prep everything else.
• Cut your bread slices in half diagonally to make triangles. This shape makes stuffing way easier and looks fancy.
• Take the frozen filling out and cut it into pieces that’ll fit inside your bread triangles. Work fast because it softens quickly.
• Make a little pocket in each bread triangle and stuff it with a piece of the frozen filling. Don’t overstuff or it’ll leak everywhere.
• Whisk eggs, milk, 1 tsp vanilla, and 1/4 tsp cinnamon in a shallow dish. This is your dunking station.
• Mix the 1/2 cup sugar and 1 tbsp cinnamon in another shallow dish. This is where the magic happens.
• Dip each stuffed triangle in the egg mixture, let it soak for a few seconds, then press both sides into the cinnamon-sugar mix. Really press it on there.
• Melt butter in a large skillet over medium heat. When it’s sizzling, add the stuffed triangles without crowding the pan.
• Cook for about 3-4 minutes per side until they’re golden brown and the filling is warm but not oozing out. If it starts leaking, your heat is too high.
• Transfer to a wire rack so they stay crispy. Don’t stack them or the cinnamon-sugar coating will get soggy.
• Serve immediately while they’re still warm and the outside is perfectly crispy. Maybe add a tiny drizzle of maple syrup if you’re feeling extra.

Notes

Don’t skip freezing the filling—I learned this the hard way when my first attempt turned into a cinnamon-sugar swamp. Use thick-sliced bread, the cheap sandwich stuff will fall apart. I like brioche but honestly, any sturdy white bread works. The cinnamon-sugar coating is everything—don’t be shy, really press it on. If your filling starts to soften while you’re working, pop it back in the freezer for 5 minutes. And for the love of all things delicious, don’t crowd the pan; these need space to get properly crispy. Also, the second batch always disappears faster than the first, so maybe double the recipe if you’re feeding more than two people.