Churro Stuffed French Toast with Cinnamon Sugar

Creamy, crunchy, and overflowing with cinnamon-sugar goodness, this Churro Stuffed French Toast is a delightful breakfast mashup.

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Course: Breakfast

Cuisine: American

Keyword: Easy

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

8 slices thick-cut brioche bread room temperature
4 large eggs beaten
1 cup whole milk cold or room temperature
1 cup granulated sugar divided
2 tablespoons ground cinnamon divided
1 teaspoon vanilla extract
1/2 cup churro filling can be made from cinnamon sugar and a creamy filling
2 tablespoons unsalted butter for skillet, plus extra if needed
to taste optional toppings maple syrup, whipped cream, fresh berries, powdered sugar

In a large bowl, whisk together the eggs, whole milk, 1/2 cup of the granulated sugar, and vanilla extract until fully combined and slightly frothy. This is your custard soak.
Spread about 2 tablespoons of churro filling evenly on four slices of brioche bread, leaving a small border.
Top each filled slice with the remaining four slices of brioche to create sandwiches, pressing gently around the edges to seal.
Dip each sandwich into the egg mixture, coating both sides thoroughly. Allow each sandwich to soak for 10–15 seconds per side.
In a shallow dish, mix the remaining 1/2 cup granulated sugar with 2 tablespoons ground cinnamon to create the cinnamon-sugar coating.
Preheat a skillet over medium heat and add 1 to 2 tablespoons unsalted butter, swirling to coat.
Cook each sandwich for 3–4 minutes on each side until golden brown and slightly crisp.
Immediately after cooking, roll each sandwich in the cinnamon-sugar mixture.
Serve warm with optional toppings like maple syrup, whipped cream, or fresh fruit.

Store leftovers in an airtight container for up to 3 days. For freezing, wrap individually and store in a freezer bag for up to 2 months.