Churro Stuffed French Toast Recipe – Easy Cinnamon Sugar Breakfast Dessert

Posted on August 16, 2025

If you’ve ever found yourself torn between the crispy, cinnamon-kissed magic of a churro and the warm, custardy comfort of classic French toast, you’re about to meet your new favorite treat: Churro Stuffed French Toast. This recipe is basically the breakfast (or brunch!) mashup of your dreams—imagine thick slices of bread filled with a creamy, sweet filling, dipped in a rich egg custard, then fried to golden perfection and tossed in a cinnamon sugar coat. The first bite is pure nostalgia, with a crunchy-sweet outside and a gooey center that just melts in your mouth. Honestly, it’s the kind of dish that makes you close your eyes and just savor.

Why is this churro stuffed French toast recipe worth making? For starters, it’s one of those rare breakfast treats that can double as a show-stopping dessert. It’s seriously easy to make, but it feels fancy enough for a special occasion—or just a Saturday when you want to spoil yourself. I’ve always been a sucker for anything with cinnamon sugar, and when I discovered the churro/French toast hybrid on a food trip to a quirky café, I knew I had to recreate it at home. Plus, it’s customizable! Want to stuff it with Nutella, cream cheese, or even dulce de leche? Go wild. Serve it up for a brunch party and watch everyone swoon. Or, let’s be real, just enjoy it with coffee while still in your pajamas.

Fun food fact: Churros are believed to have originated in Spain (with roots tracing back even further to China), while French toast has been enjoyed all over Europe since the 15th century—proof that delicious breakfast desserts know no borders. This recipe brings both together in a way that feels comforting and a little bit magical. Ready to make your kitchen smell like a cinnamon-sugar wonderland? Let’s get started!

Why You Will Love This Churro Stuffed French Toast Recipe

There’s something irresistible about the combination of crispy, cinnamon-sugar churros and the soft, pillowy goodness of French toast—especially when they’re combined into one epic breakfast dessert. The churro stuffed French toast recipe is rooted in two beloved classics, and honestly, the cultural journey is half the fun.

Churros have been a sweet staple in Spanish and Latin American cuisine for centuries. I remember my first churro, eaten piping hot from a street cart during a bustling festival—sticky fingers, cinnamon on my cheeks, and a grin that lasted all day. French toast, on the other hand, has been called “pain perdu” (lost bread) in France, created as a clever way to use up stale loaves. My grandma made French toast every Sunday morning, always with a little extra cinnamon “just because.” When you blend these two traditions, you get a dish that’s both sentimental and totally exciting.

This recipe has evolved from a simple breakfast to a brunch centerpiece. The stuffed center (whether you choose cream cheese, Nutella, or even a caramel spread) gives each bite a decadent surprise. Over the years, I’ve adapted the original by experimenting with different breads, fillings, and even dipping sauces. In the summer, I like to serve this with fresh berries, while in the cooler months, a mug of spiced hot chocolate sets the scene perfectly.

So whether you’re celebrating a special birthday, hosting a brunch get-together, or just craving something sweet and comforting on a lazy weekend, churro stuffed French toast is always a good idea. It’s nostalgic, playful, and a little bit over-the-top—in the best possible way.

Ingredient Discussion

Bread (Brioche, Challah, or Texas Toast): Thick-cut bread is essential for churro stuffed French toast. Brioche is my favorite for its buttery richness, but challah or Texas toast work well too. Look for bread that’s slightly stale—it soaks up the custard without falling apart. If you’re gluten-free, try your favorite sturdy GF bread. Avoid super airy or thin-sliced breads; they tend to get soggy.
Cream Cheese Filling: Classic cream cheese brings tang and creaminess. Soften it to room temperature for easy mixing. For a sweeter twist, blend in a little powdered sugar and vanilla extract. If you’re dairy-free, use a plant-based cream cheese alternative. I sometimes swap in Nutella, dulce de leche, or even cookie butter when I’m feeling indulgent. Pro tip: make sure the filling is thick enough so it doesn’t ooze out during frying.
Eggs: Eggs create the custardy bath for the bread. Large, fresh eggs are best. If you’re vegan, you can experiment with a flaxseed “egg” mixture, but the texture will be a bit different. Always whisk until smooth—no streaks!
Milk or Half-and-Half: Whole milk gives the richest flavor and texture, but you can use 2%, almond milk, or oat milk if that’s what’s in your fridge. Half-and-half or even heavy cream will make it ultra-luxe. For extra flavor, I sometimes throw in a splash of vanilla or a pinch of salt.
Cinnamon Sugar: The heart of any churro recipe. Use a generous amount of ground cinnamon mixed with granulated sugar. For a deeper flavor, try mixing in a little brown sugar or even a touch of cardamom. Store leftover cinnamon sugar in a jar for quick toast toppings or coffee sprinkles.
Butter: I always fry the French toast in butter for that golden, crisp exterior. If you’re dairy-free, coconut oil or vegan butter are great alternatives. Don’t skimp—the crust is key!
Optional Fillings and Toppings: Nutella, strawberry jam, peanut butter, or mascarpone can all be used to stuff your toast. For toppings, whipped cream, berries, or a drizzle of chocolate sauce are always welcome. If you want to go full brunch mode, add a scoop of vanilla ice cream or a splash of maple syrup.

Most ingredients are pantry staples, but if you want the best results, pick up a loaf of bakery-fresh brioche (or make your own—no judgment if you don’t!). I usually buy my cinnamon in bulk because I use it for everything, but any grocery store brand works fine. For fillings, I like Philadelphia cream cheese, but honestly, use what you love. If you’re shopping in summer, grab some local berries for an extra treat on top!

Equipment Needed

Nonstick Skillet or Griddle: A large, heavy-bottomed skillet is ideal for frying. I use my trusty nonstick pan—it heats evenly and is easy to clean. Cast iron works too; just be extra generous with the butter.
Mixing Bowls: At least two—one for mixing the custard, another for cinnamon sugar. Any size will do, but wider bowls make dipping easier.
Whisk: For beating the eggs and milk until fully combined. A fork works in a pinch, but a whisk gives a smoother custard.
Bread Knife: If you need to slice your bread thickly or make pockets for stuffing. Serrated knives make the job easy.
Spatula: Nonstick or silicone spatulas are great for flipping without tearing the bread. Metal spatulas work, but can scratch nonstick pans.
Shallow Dish or Pie Plate: Perfect for soaking bread in the egg mixture.
Small Spoon or Piping Bag: For stuffing the filling inside the bread. A piping bag makes it less messy, but a spoon works just fine.
Baking Sheet (Optional): To keep cooked slices warm in a low oven while you finish batches.

No need for fancy gadgets—simple kitchen tools work best here. If you’re on a budget, dollar store spatulas and mixing bowls do the trick. Just take care of your nonstick pans—gentle washing and no metal utensils will keep them going for years.

How to Make Churro Stuffed French Toast

Prepare the Filling: In a small bowl, mix 8 oz (225g) softened cream cheese with 2 tablespoons (16g) powdered sugar and 1 teaspoon (5ml) vanilla extract. Stir until smooth. Set aside. (This can be made up to 2 days ahead and stored in the fridge.)
Slice and Stuff the Bread: Take 8 thick slices of brioche (about 1 inch/2.5cm each). Using a bread knife, cut a deep pocket into the side of each slice, being careful not to slice all the way through. Spoon or pipe about 2 tablespoons (30g) of filling into each pocket. Press gently to seal. If some filling peeks out, that’s okay—it’ll get a bit crispy and delicious.
Mix the Custard: In a wide bowl, whisk together 4 large eggs (about 200g), 1 cup (240ml) whole milk, and a pinch of salt. For richer flavor, add 2 tablespoons (30ml) half-and-half or heavy cream. Whisk until completely smooth and yellow, with no streaks.
Make Cinnamon Sugar: In another shallow bowl, combine 1/2 cup (100g) granulated sugar with 1 tablespoon (8g) ground cinnamon. Set aside.
Soak the Bread: Working with 1-2 slices at a time, dip stuffed bread into the egg mixture, soaking each side for about 10-15 seconds. Make sure the bread absorbs enough custard, but don’t let it get mushy.
Preheat the Skillet: Heat a large skillet over medium heat. Add 2 tablespoons (28g) unsalted butter and let it melt, swirling to coat the bottom. (Listen for a gentle sizzle—it means the pan’s ready. If the butter browns too quickly, lower the heat a bit.)
Cook the French Toast: Place soaked slices in the skillet (don’t crowd the pan). Fry for 3-4 minutes per side, or until golden brown and crisp. If the bread browns too fast, lower the heat. Flip carefully—stuffed bread is delicate!
Coat in Cinnamon Sugar: Immediately after cooking, transfer slices to the cinnamon sugar bowl. Toss gently to coat each side. If you like extra crunch, repeat the coating.
Repeat: Wipe out the pan if needed and add more butter between batches. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Serve: Stack the churro stuffed French toast on plates. Top with whipped cream, berries, or a drizzle of chocolate or caramel sauce if you’re feeling fancy. Serve hot and enjoy immediately!

Troubleshooting tips: If your bread splits, use a toothpick to help keep it closed while frying (just remember to remove it before serving!). If the filling melts out, it’ll still taste amazing—just a little messier. If your pan gets too hot, wipe it clean and start fresh to avoid burnt butter.

Cooking Tips & Techniques

Making churro stuffed French toast is part art, part science. Here are some tips that have saved my breakfast more than once:

Choose the right bread: Stale bread is best—it soaks up the custard without getting soggy. If your bread is fresh, let it sit out overnight or toast it lightly in the oven first.
Stuff carefully: Don’t overfill the bread, or it’ll burst during frying. A piping bag gives more control, but a teaspoon works if you’re gentle.
Don’t rush the soak: Give each slice enough time to absorb the custard, but pull it out before it falls apart. It should feel heavy but not mushy.
Watch your heat: Medium heat is your friend. Too hot, and the crust burns before the inside cooks; too low, and you’ll get soggy slices. I adjust my burner up or down as needed—everyone’s stove is a little different.
Keep it crispy: Use plenty of butter, and let each side cook until deep golden brown. If you’re doing a big batch, keep the finished slices warm in the oven so they stay crunchy.
Don’t forget the sugar bath: Roll the bread in cinnamon sugar while it’s still hot, so it sticks better. I learned this the hard way—if you wait, the sugar just falls off.

Honestly, my first few tries were messy—filling everywhere, soggy bread, burnt edges. But now, with practice, it’s become a weekend favorite. Don’t stress if it isn’t picture-perfect; it’ll taste amazing either way!

Variations & Adaptations