Craving a breakfast that feels like a decadent dessert? This Churro Stuffed French Toast is the perfect mix of crispy, buttery, and creamy goodness! Thick slices of challah bread are stuffed with a rich cream cheese filling, pan-fried to golden perfection, and coated in a sweet cinnamon-sugar churro topping. Whether you’re hosting brunch or just treating yourself, this recipe is a must-try!
Ingredients
For the French Toast:
- 2 large eggs
- 8-10 slices challah bread
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1-2 tablespoons canola oil
- Non-stick cooking spray (as needed)
Cream Cheese Filling:
- 5 oz plain cream cheese (room temperature)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
Churro Coating:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
1. Prepare the Batter & Filling
- In a shallow dish, whisk together the eggs, whole milk, and vanilla extract until well combined. Set aside.
- In a mixing bowl, blend the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Set aside.
- In a separate shallow plate, mix together the granulated sugar, brown sugar, and cinnamon to create the churro coating. Set aside.
2. Assemble the French Toast
- Spread a generous layer of the cream cheese mixture onto one slice of challah bread. Place another slice on top to create a sandwich. Repeat with the remaining bread.
3. Cook the French Toast
- Heat a skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of canola oil. Lightly spray with non-stick cooking spray.
- Dip each stuffed sandwich into the egg mixture, coating both sides. Gently shake off any excess batter.
- Place in the skillet and cook for 2-4 minutes per side, or until golden brown and crispy. Repeat with the remaining sandwiches, adding more butter and oil as needed.
4. Coat & Serve
- While still warm, immediately coat each French toast sandwich in the churro sugar mixture, making sure to cover all sides.
- Serve with maple syrup, fresh berries, and whipped cream for the ultimate indulgence!
Tips & Tricks for Perfect Churro Stuffed French Toast
1. Avoid Soggy French Toast
- Too much milk in the batter can prevent the eggs from cooking properly, leading to soggy toast. Stick to the recommended ratio!
- Don’t soak the bread too long—just a quick dip to coat both sides.
2. Choose the Right Bread
- Sturdy bread like challah, brioche, or French bread works best. They absorb the batter well while holding their shape.
- If possible, use day-old bread for better texture—it holds up better when dipped!
3. Prevent Sticking & Burning
- Use a non-stick pan and a light coating of cooking spray.
- Too much butter can cause the bread to brown too quickly, so balance it with oil.
4. Make-Ahead Tips
- The cream cheese filling can be made a day in advance and stored in the fridge.
- Mix the churro coating ahead of time to save prep work.
- Cooked French toast can be kept warm in the oven at 200°F (93°C) until ready to serve.
Storage & Reheating Instructions
How to Store Leftovers
- Refrigerator: Store leftover Churro Stuffed French Toast in an airtight container for up to 3 days.
- Freezer: Wrap each piece individually in plastic wrap and place them in a ziplock bag. They’ll stay fresh for up to 2 months.
Best Ways to Reheat
- Oven (Best for Crispiness): Preheat to 350°F (175°C) and bake for 8-10 minutes until heated through.
- Air Fryer: Heat at 350°F (175°C) for 4-5 minutes for a crispy texture.
- Stovetop: Warm on a non-stick pan over medium heat for 2-3 minutes per side.
- Microwave (Quickest Method): Heat in 20-second intervals until warm, but note that it may lose crispiness.
Churro Stuffed French Toast Recipe
Equipment
- ✔️ Mixing bowls
- ✔️ Whisk
- ✔️ Shallow dish (for egg mixture)
- ✔️ Non-stick skillet or griddle
- ✔ Spatula
- ✔️ Measuring cups & spoons
Ingredients
- For the French Toast:
- 2 large eggs
- 8-10 slices challah bread
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1-2 tablespoons canola oil
- Non-stick cooking spray as needed
- For the Cream Cheese Filling:
- 5 oz plain cream cheese room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- For the Churro Coating:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Batter & Filling
- In a shallow dish, whisk together the eggs, whole milk, and vanilla extract until well combined. Set aside.
- In a mixing bowl, blend the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Set aside.
- In a separate shallow plate, mix together the granulated sugar, brown sugar, and cinnamon to create the churro coating. Set aside.
- Assemble the French Toast
- Spread a generous layer of the cream cheese mixture onto one slice of challah bread. Place another slice on top to create a sandwich. Repeat with the remaining bread.
- Cook the French Toast
- Heat a skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of canola oil. Lightly spray with non-stick cooking spray.
- Dip each stuffed sandwich into the egg mixture, coating both sides. Gently shake off any excess batter.
- Place in the skillet and cook for 2-4 minutes per side, or until golden brown and crispy. Repeat with the remaining sandwiches, adding more butter and oil as needed.
- Coat & Serve
- While still warm, immediately coat each French toast sandwich in the churro sugar mixture, making sure to cover all sides.
- Serve with maple syrup, fresh berries, and whipped cream for the ultimate indulgence!
Notes
Don’t oversoak the bread—just a quick dip is enough.
Keep cooked French toast warm in the oven at 200°F (93°C) until serving.
For extra crispiness, cook in an air fryer at 375°F for 5-6 minutes instead of pan-frying.
Frequently Asked Questions (FAQ)
1. Can I use a different type of bread?
Yes! While challah, brioche, or French bread work best, you can also use thick-cut sandwich bread or Texas toast. Just make sure it’s sturdy enough to hold the filling.
2. Can I make this ahead of time?
Yes! You can prepare the cream cheese filling and churro coating a day in advance. You can also assemble the stuffed French toast and store it in the fridge overnight, then cook it fresh in the morning.
3. Can I make it dairy-free?
Absolutely! Swap the cream cheese for a dairy-free alternative, use almond or oat milk instead of whole milk, and replace butter with coconut oil or plant-based butter.
4. How do I keep my French toast from falling apart?
- Use thicker bread slices to hold up to the filling and egg mixture.
- Don’t oversoak the bread in the batter. A quick dip on each side is enough.
- Use a non-stick pan and cook over medium heat to prevent burning or sticking.
5. Can I make this in the oven instead of on the stove?
Yes! Arrange the dipped and stuffed French toast on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.
Final Thoughts & Serving Suggestions
This Churro Stuffed French Toast is the ultimate brunch treat—crispy on the outside, creamy on the inside, and coated in a sweet cinnamon-sugar mix. Perfect for a weekend breakfast, holiday brunch, or even dessert, this recipe is sure to impress!
Serving Ideas:
- Drizzle with maple syrup or dulce de leche for extra sweetness.
- Add fresh berries or sliced bananas for a fruity twist.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat!
Try It & Share!
If you make this recipe, let me know how it turned out! Leave a comment below or tag me on Instagram using #chefelizabethreese—I’d love to see your creations!
👉 Loved this recipe? Try other delicious French toast variations like Pumpkin Spice French Toast or Baked Maple Praline French Toast!
Enjoy your delicious Churro Stuffed French Toast! 🍽️✨
