Churro Stuffed French Toast with Cinnamon Sugar

INGREDIENTS:

For the Filling:

4 slices of soft bread (like brioche, challah, or Texas toast)

1/2 cup cream cheese (softened, or use whipped cream cheese for easier spreading)

1/4 cup dulce de leche or Nutella (optional, for an extra indulgent filling)

For the Custard:

3 large eggs

1/2 cup whole milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of salt

For the Coating:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

For Cooking:

2–3 tablespoons unsalted butter (for frying)

Optional Toppings:

Maple syrup

Whipped cream

Fresh fruit (like strawberries or bananas)

DIRECTIONS:

Step 1: Prepare the Filling

Spread a generous layer of softened cream cheese onto one side of each slice of bread.

If using dulce de leche or Nutella, drizzle or spread it evenly over the cream cheese.

Sandwich two slices of bread together to create a “stuffed” piece. Repeat with the remaining slices.

Step 2: Make the Custard

In a shallow bowl or dish, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth.

Step 3: Coat the Bread

Dip each stuffed bread sandwich into the custard mixture, ensuring both sides are fully coated but not soggy. Let the bread soak for a few seconds on each side.

Step 4: Cook the French Toast

Heat a large skillet or griddle over medium heat and add a tablespoon of butter.

Place the soaked sandwiches in the skillet and cook for 2–3 minutes per side, or until golden brown and crispy. Add more butter as needed to prevent sticking.

Step 5: Add the Cinnamon Sugar Coating

In a separate shallow bowl, mix the granulated sugar and ground cinnamon.

While the French toast is still warm, gently press each side into the cinnamon sugar mixture to coat evenly.

Step 6: Serve and Enjoy

Slice the stuffed French toast diagonally and serve warm.

Drizzle with maple syrup, dollop with whipped cream, or add fresh fruit for an extra touch of indulgence.