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Churro Stuffed French Toast

Indulge in Churro Stuffed French Toast for Sweet Mornings

Churro Stuffed French Toast is a delightful breakfast that combines crispy edges with a creamy center, perfect for sweet mornings.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 350

Ingredients
  

For the Bread
  • 4 slices Brioche or Challah Thick-cut slices for soft interior
For the Filling
  • 8 oz Cream Cheese Use dairy-free for vegan option
  • 1 tbsp Sugar Coconut sugar for less refined alternative
  • 1 tsp Cinnamon Add nutmeg for extra warmth
For the Custard
  • 3 large Eggs Flax egg for vegan option
  • 1 cup Milk Whole, almond, or oat milk
  • 1 tsp Vanilla Extract Almond extract can be used
For Cooking
  • 1 tbsp Butter Substitute with vegetable oil for dairy-free
Optional Toppings
  • to taste Maple Syrup or Chocolate Sauce For added sweetness
  • to taste Fresh Fruit or Whipped Cream Great garnishes

Equipment

  • mixing bowl
  • hand mixer
  • shallow dish
  • Skillet
  • Spatula

Method
 

Preparation Steps
  1. In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Blend until smooth and creamy.
  2. Take two slices of thick-cut bread and spread the cream cheese mixture between them.
  3. In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla extract until well combined.
  4. Heat a skillet over medium heat and add butter. Dip each sandwich into the egg mixture and cook for 3-4 minutes per side.
  5. Toss cooked French toast in cinnamon sugar to coat all sides while warm.
  6. Slice in half if desired, plate, and drizzle with maple syrup or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Perfect for brunch gatherings and customizable with various toppings and fillings.

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