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–+ servings
Churro Stuffed French Toast with Cinnamon Sugar

Churro Stuffed French Toast with Cinnamon Sugar Bliss

Experience the delightful blend of churros and French toast with this easy, budget-friendly recipe packed with cinnamon sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the French Toast
  • 8 slices thick-cut brioche or challah for a soft yet crispy texture
  • 3 large eggs for the custard base
  • 1 cup milk dairy or almond milk for a twist
  • 1 tablespoon vanilla extract enhances overall flavor
  • 2 tablespoons butter for pan-frying
For the Creamy Filling
  • 8 ounces cream cheese softened
  • 2 tablespoons sugar
For the Cinnamon Sugar Coating
  • 1 tablespoon cinnamon
  • ½ cup sugar
Optional Toppings
  • to taste maple syrup or chocolate sauce
  • to taste fresh fruit

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Heat the skillet by melting butter in it over medium heat.
  2. Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla until smooth.
  3. Whisk the egg mixture with eggs, milk, cinnamon, and a splash of vanilla until combined.
  4. Dip each sandwich into the egg mixture for about 15-20 seconds on each side.
  5. Cook the dipped sandwiches in the heated skillet for 3-4 minutes on each side until golden-brown.
  6. Coat the warm French toast in the cinnamon-sugar mixture.
  7. Serve with optional toppings such as maple syrup, chocolate sauce, or fresh fruit.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best results, ensure the skillet is at the right temperature and don’t rush the soaking process.

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