Description
Crispy, golden French toast stuffed with creamy filling and coated in cinnamon sugar. A churro-inspired breakfast that feels like dessert.
Ingredients
Scale
- 8 slices thick-cut brioche bread
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (plus 1 tablespoon for coating)
- 1/4 cup granulated sugar (plus 1/2 cup for coating)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 2 tablespoons unsalted butter, for cooking
Instructions
- In a small bowl, mix cream cheese and powdered sugar until smooth. Set aside.
- Slice a pocket into each brioche slice without cutting through. Fill each pocket with the cream cheese mixture.
- In a shallow dish, whisk eggs, milk, vanilla, and 1 teaspoon cinnamon.
- Dip stuffed bread slices quickly into the custard, coating both sides evenly.
- Heat butter in a skillet over medium heat. Cook each slice 3–4 minutes per side until golden brown.
- Mix 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Toss cooked slices in the cinnamon sugar while still warm.
- Serve immediately with whipped cream, berries, or chocolate drizzle if desired.
Notes
For best results, use day-old brioche to prevent sogginess. Leftovers can be refrigerated for up to 3 days and reheated in a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish-inspired