Churro Stuffed French Toast

This churro stuffed French toast transforms your ordinary breakfast into a decadent morning treat that combines the beloved cinnamon-sugar crunch of a churro with the soft, custardy goodness of French toast. I created this recipe for my kids after our trip to Spain where they couldn't stop talking about the churros we enjoyed every morning.

I first made this on a rainy Sunday morning when we were missing our Spanish vacation. Now it's requested at least twice a month in our home, especially when we have overnight guests who always ask for the recipe before leaving.

Ingredients

• Thick cut brioche bread: Provides the perfect pillowy base for absorbing the egg mixture while maintaining structure
• Large eggs: Create that classic custardy French toast texture
• Whole milk: Adds richness that skim or low fat milk simply cannot match
• Granulated sugar: Mixed with cinnamon creates that authentic churro coating
• Ground cinnamon: Brings warmth and that distinctive churro flavor profile
• Unsalted butter: For cooking gives you control over the saltiness while adding rich flavor

How To Make Churro Stuffed French Toast with Cinnamon Sugar

Preheat The Pan:

Begin by heating your non stick skillet or griddle over medium heat. The perfect temperature is crucial as too hot will burn the exterior before cooking the inside, while too cool will make soggy French toast. Test by flicking a drop of water if it sizzles gently, your pan is ready.

Prepare The Cinnamon Sugar Coating:

Combine the granulated sugar and ground cinnamon in a shallow bowl, mixing thoroughly until evenly distributed. The shallow dish makes it easier to coat the French toast later. This mixture is what gives our French toast that authentic churro flavor.

Create The Egg Mixture:

Whisk together eggs and milk until completely blended with no visible egg whites. This mixture should be smooth and consistent for even coating. Dip each bread slice into this mixture, allowing it to soak for about 10 seconds per side so the bread absorbs the custard without becoming soggy.

Assemble The Sandwiches:

Place a generous spoonful of cinnamon sugar in the center of four bread slices, spreading it slightly but leaving a border around the edges. Top with remaining soaked bread slices and press the edges gently to seal. This prevents the filling from leaking during cooking.

Cook To Golden Perfection:

Brush your preheated pan with melted butter before adding the sandwiches. Cook each side for 3 to 4 minutes until deep golden brown and slightly crispy. The exterior should develop a light crunch while the interior remains soft and warm.

Apply The Cinnamon Sugar Coating:

While still hot from the pan, roll each sandwich in the remaining cinnamon sugar mixture. The residual heat and moisture will help the sugar adhere, creating that distinctive churro crunch on the outside.

The cinnamon is truly the star ingredient here. I recommend using Ceylon cinnamon if you can find it for a more complex, less harsh flavor than regular cassia cinnamon. My daughter actually calls this recipe "cinnamon cloud breakfast" because of how the cinnamon aroma fills our kitchen and makes everything smell like a bakery.

Make Ahead Options

You can prepare the cinnamon sugar mixture and egg mixture the night before and refrigerate separately. This makes morning assembly extremely quick. Just give the egg mixture a quick whisk before using as it tends to separate overnight. The prepared French toast can also be frozen after cooking. Simply place cooled pieces on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a 350°F oven for about 10 minutes from frozen.

Serving Suggestions

While this French toast is delicious on its own, consider serving it with fresh berries to cut through the richness. A dollop of lightly sweetened whipped cream also makes a wonderful addition. For a truly decadent experience, drizzle with dulce de leche or chocolate sauce instead of traditional maple syrup. The contrast of temperatures also enhances the experience serve immediately after coating with the warm toast and cool toppings.

Dietary Adaptations

This recipe can be easily adapted for different dietary needs. For a dairy free version, substitute almond milk for whole milk and use coconut oil instead of butter. Those watching sugar intake can reduce the sugar by half and add a teaspoon of vanilla extract to the egg mixture for natural sweetness. For a gluten free option, use thick cut gluten free bread but note you may need to reduce cooking time slightly as gluten free breads tend to cook faster.

Recipe FAQs

→ How do I prevent soggy French toast?

Ensure the brioche slices are thick-cut and not over-soaked in the egg mixture. A quick dip on each side is sufficient.

→ Can I make this with regular bread instead of brioche?

Yes, but brioche provides the best texture and richness. If using regular bread, opt for thick slices for stability.

→ Can I use a different sugar for the coating?

While granulated sugar is traditional, alternatives like coconut sugar or powdered sugar can work, though the texture may vary.

→ What can I serve this with?

A drizzle of maple syrup or honey is classic, but whipped cream, fresh berries, or a dollop of mascarpone also pair well.

→ How do I store leftover French toast?

Allow it to cool, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet or oven to maintain crispiness.