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.
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.