Churro Stuffed French Toast with Irresistible Cinnamon Sugar

Imagine biting into French toast that tastes exactly like your favorite churro – crispy on the outside with that irresistible cinnamon sugar crunch, yet soft and eggy inside like the perfect French toast should be. That’s exactly what this churro stuffed French toast delivers. It’s the kind of breakfast that makes you want to wake up early just to savor every bite, especially when it’s still warm and the cinnamon sugar hasn’t fully set yet.

I first fell in love with this recipe after a trip to Spain, where street vendors sold piping hot churros dusted in cinnamon sugar. Back home, I craved that same flavor but wanted it as part of my lazy Sunday breakfast routine. After years of perfecting breakfast recipes (trust me, I’ve made enough French toast to feed a small village), this version became my go-to. It’s simple enough for sleepy mornings yet fancy enough to impress brunch guests. Just a few pantry staples transform humble bread into something magical. You’re going to love it.

Why You’ll Love This Churro Stuffed French Toast

This recipe is truly special, and here's why:

• Quick morning magic - Ready in under 30 minutes, it's perfect for lazy weekends or when surprise guests show up for brunch.
• That perfect churro crunch - The cinnamon sugar coating gives you that irresistible crispy texture we all love about churros.
• Crowd-pleasing comfort - Kids and adults alike go crazy for this sweet breakfast treat. It disappears fast at my house!
• Texture heaven - Soft, eggy bread meets crispy sugar coating in every bite - the best of both worlds.

Ingredients for Churro Stuffed French Toast

Gathering the right ingredients makes all the difference for this recipe. Here's what you'll need:

• For the bread: 8 slices thick-cut brioche bread (day-old works best - it soaks up the egg mixture without falling apart)
• For the egg mixture: 4 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar
• For the coating: ½ cup granulated sugar, 1 tablespoon ground cinnamon
• For cooking: ¼ cup unsalted butter, melted (I always use real butter - it gives the best flavor and golden crust)

That's it! Simple ingredients you probably already have in your kitchen. The magic happens when they come together.

How to Make Churro Stuffed French Toast

Now for the fun part - turning those simple ingredients into churro-flavored magic! Follow these steps carefully and you'll have perfect French toast every time. I've made this recipe dozens of times and these are the little tricks that make all the difference.

Step 1: Prepare the Egg Mixture

First, grab a shallow bowl - I like using a pie plate because it gives me plenty of room to work. Crack in those 4 eggs and whisk them until they're completely smooth, with no stringy bits. Slowly pour in the milk while whisking - this helps prevent lumps. Add that tablespoon of sugar and keep whisking until everything is fully combined. The mixture should be uniform in color and slightly frothy on top. That's when you know it's ready!

Step 2: Cook the French Toast

Heat your skillet over medium heat (not too hot or the outside will burn before the inside cooks). Melt that butter and let it get bubbly but not brown. Here's my pro tip: dip each bread slice in the egg mixture for about 10 seconds per side - just enough to soak through but not so long it gets soggy. Cook each slice for about 3 minutes per side until they're golden brown with slightly crispy edges. You'll know it's ready when the edges puff up slightly and the surface looks set.

Step 3: Add the Cinnamon Sugar Coating

While the toast cooks, mix your sugar and cinnamon in a shallow dish - I like to use a pie plate here too. The second each slice comes off the skillet, immediately press both sides into the cinnamon sugar mixture. The residual heat helps the coating stick better. Don't be shy - really coat it well! Let the toast sit for a minute before serving so the sugar forms that perfect churro-like crust.

Tips for Perfect Churro Stuffed French Toast

After making this recipe more times than I can count, here are my can't-live-without tips:

• Bread matters most - Stale, day-old brioche absorbs the egg mixture without turning to mush. Fresh bread falls apart too easily!
• Control your cinnamon - Love extra spice? Add another teaspoon. Prefer it mild? Cut back slightly. Taste the sugar mix first.
• Watch that heat - Medium is perfect. Too high burns the sugar; too low makes soggy toast. Adjust as needed.
• Serve immediately - The sugar coating stays crispiest when eaten right away. Leftovers still taste great but lose some crunch.

Serving Suggestions for Churro Stuffed French Toast

Oh, the fun part! While this French toast is delicious plain (trust me, I've eaten it straight off the skillet more than once), here's how I love to serve it:

• Drizzle with warm maple syrup or honey for extra sweetness
• Top with a cloud of freshly whipped cream
• Add fresh berries or banana slices for a fruity contrast
• Pair with a strong cup of coffee - the bitterness balances the sweetness perfectly

My family loves making little French toast "sandwiches" with a layer of cream cheese and strawberry jam between two slices. Total game changer!

Storage and Reheating Instructions

If you miraculously have leftovers (it's rare in my house!), here's how to keep them tasty. Store cooled French toast in an airtight container in the fridge for 2-3 days. When ready to eat, pop slices in a toaster or 350°F oven for 5 minutes to bring back that crispy churro magic. The sugar coating might darken a bit, but the flavor stays just as delicious!

Churro Stuffed French Toast FAQs

I get questions about this recipe all the time - here are the answers to everything you might wonder before making your first batch (or your twentieth!).

Can I use regular sandwich bread instead of brioche?
You can, but the results won't be quite the same. Regular bread soaks up too much egg mixture and tends to fall apart. If you must substitute, try Texas toast or challah. Just know it won't have that rich, buttery brioche flavor that makes this recipe special.

How can I make this ahead for a brunch party?
Here's my time-saving trick: prep the egg mixture the night before and keep it refrigerated. Mix your cinnamon sugar too. In the morning, just dip and cook! You can also fully cook the French toast, then keep it warm in a 200°F oven for up to 30 minutes before serving.

Does this recipe freeze well?
Surprisingly, yes! Cool the cooked French toast completely, then freeze individual slices on a baking sheet before transferring to freezer bags. They'll keep for 1 month. Reheat straight from frozen in a 350°F oven for 8-10 minutes - the sugar coating gets beautifully crisp again.

What's the secret to getting the cinnamon sugar to stick perfectly?
Timing is everything! Coat the French toast while it's still piping hot from the skillet. The residual heat helps the sugar adhere. Press gently but firmly on both sides, and let it sit for a minute before serving so the coating sets properly.

Can I make this dairy-free?
Absolutely! Swap the whole milk for your favorite unsweetened non-dairy milk (almond and oat work best). Use dairy-free butter or coconut oil for cooking. The texture changes slightly, but you'll still get that wonderful churro flavor.

Nutritional Information

Just so you know, these estimates can vary depending on your exact ingredients and portion sizes. But here's roughly what you're looking at per serving (about 2 slices):

• Calories: 450
• Fat: 20g (10g saturated)
• Carbohydrates: 55g (25g sugar, 2g fiber)
• Protein: 10g

It's definitely a treat-worthy breakfast - I balance it out with lots of fresh fruit and maybe a lighter lunch. Totally worth it for that churro magic though!

I can't wait for you to experience this churro stuffed French toast for yourself! There's nothing quite like that first bite when the crispy cinnamon sugar gives way to the soft, eggy center. Whether it's for a special weekend breakfast or when you're craving something sweet and comforting, this recipe never disappoints. Don't be surprised if it becomes your new go-to - it certainly has in my house! Give it a try this weekend and let me know how it turns out. Snap a photo of your golden, sugar-coated masterpiece and share it with me - I love seeing your kitchen creations almost as much as I love making them myself. Happy cooking!

Print