Save Pin
My first try at churro-filled French toast happened one lazy Saturday, hanging out with my little brother. He dared me to whip up “the best breakfast ever.” Cinnamon filled the air, and after coating thick, plush slices in sugary crunch, we were grinning, finger-licking, hoping every morning felt this awesome. Biting into that crispy, sweet coating wrapped around a creamy middle just tastes like the fun of a fair—only cozier at home.
The moment I stuffed French toast, it felt wild after years of plain old breakfasts. Tucking smooth, tangy cream cheese in soft bread was a game changer—honestly, it’s so good you can skip the syrup. That crunchy cinnamon coat makes each bite way more memorable than the usual stuff.
Irresistible Ingredients
- Pinch of Salt – That little bit pulls flavor out of everything and keeps the sugar in check.
- Butter – You’ll fry with this, so go for nice golden sticks, not pale ones.
- Granulated Sugar – Needed for both the sweet dip and that final crunchy layer—stick with fine sugar for the best coverage.
- Cinnamon & Vanilla Extract – These create warm, street-churro vibes right in your kitchen.
- Milk – Rich whole milk is great, but any thick, creamy plant milk works too.
- Eggs – Eggs make the soaking mix happen—fresh ones help the texture turn out perfect.
- Powdered Sugar – Melts right into your filling so it’s smooth, not gritty.
- Cream Cheese (softened) – Make sure it’s at room temp so you can whip the tangy filling light and fluffy.
- Brioche or Texas Toast – Go for fat, sturdy slices that aren’t too fresh—find the squishy bounce, not floppy or thin.
Heads up: Check for yesterday’s bread at the bakery—it’s just right!
Simple Steps
- Finishing Touches:
- Dish them up hot and pile on your pick—think whipped cream, chocolate drizzle, or classic maple syrup.
- Cinnamon Sugar Hug:
- Toss those hot sandwiches right in cinnamon sugar so the outside grabs every sweet fleck for a crunchy churro feel.
- Gold on the Griddle:
- Add butter to a preheated pan, then cook until each side turns a deep golden and gets super crisp—aim for 3-4 minutes with edges that crunch and centers that stay soft.
- Custard Bath:
- In a bowl, beat eggs, milk, sugar, cinnamon, vanilla, and salt together. Dip your sandwiches in so they’re coated but not falling apart—this is where that creamy middle gets soft and dreamy.
- Sandwich Assembly:
- Spread your cream cheese mix right to the edge on half of the bread, close up the sandwiches, and don’t forget the corners—every bite should get that creamy sweep.
- Mixing the Creamy Core:
- Blend your softened cream cheese, powdered sugar, and vanilla until silky and smooth. This makes a quick base that’s sweet but still tangy.
Save Pin
Top Perks
- There’s 8g protein in a serving, so it actually fills you up
- You can make this in 20 minutes—super doable for a quick brunch
- It works for vegetarians and is simple to adapt if you have food sensitivities
One day, I accidentally dropped a hot sandwich right into the sugar mix and it came out lumpy-looking, but man, that extra chunky coat was the crunchiest ever. Now I always sugar them straight from the pan for max snap.
Save Pin
Extra Inspiration
Easy Prep Ahead
Put your sandwiches together with filling at night, pop them in the fridge, then just dip and fry in the morning. Letting them sit overnight boosts the flavor.
Mix It Up
Go wild with the filling—swap in Nutella, peanut butter, or any jam you love. Or try dulce de leche and banana slices for a sweet, Latin-style twist.
Seasonal Spins
Fall calls for a little nutmeg or clove in the egg mix for extra warmth. Layer in fresh berries or peach slices to bring in a spring or summer burst.
Must-Have Gear
Grab a roomy, non-stick skillet for flipping without losing the sugar. A pie pan works wonders for soaking those thick sandwiches, too.
Behind-the-Scenes Tips
- Your cream cheese filling works best when it’s fully room temperature—spread it on thick to lock in that steaming middle.
- Dunk quickly in the custard, don’t let them get soggy—otherwise it all falls apart.
- For a truly crunchy crust, roll in cinnamon sugar while the outsides are still hot.
After making a whole bunch, I figured out: slow down and let the sandwiches brown fully for top-notch crunch and creamy centers. And honestly, messy fingers are totally worth it.
Common Questions
- → Which kind of bread is best for this dish?
Go for Texas toast or a thick slice of brioche. They hold up well, keep the filling tucked in, and crisp up without falling apart.
- → Is it possible to prep this in advance?
Crispiness is best right away, but you can stash extras in a sealed container for up to a day. Reheat in the oven to bring back that crunch.
- → Got any filling swaps?
Try using fruit jams, Nutella, or even peanut butter instead of cream cheese for a fun twist.
- → How do I make the cinnamon sugar layer stay crispy?
Toss the hot toast in cinnamon sugar right from the pan. That way, it sticks well and stays extra crisp.
- → What can I put on top?
Pour on chocolate sauce, maple syrup, a scoop of whipped cream, or add fresh berries—the more, the merrier.