Pin
The very first time I made churro-style French toast, it was just me and my brother hanging out on a slow weekend morning. He challenged me to make "the best breakfast ever." That sweet cinnamon smell took over the house while we dunked thick bread in sugar, cracking up the whole time. We finished with sticky hands and grins, wishing mornings could always feel that fun. There's honestly nothing like that crispy sugar crunch over a thick, creamy middle. Think fairground churros, but in your own kitchen—so much cozier.
The first time I crammed that filling into French toast, I felt like I was breaking some unwritten rule. Cream cheese becomes something amazing when you whip it up and pile it inside spongy bread—no syrup needed, seriously. That crunchy, cinnamon shell on the outside? Game changer. Took simple French toast and totally made it crave-worthy.
Luscious Must-Haves
- Brioche or Texas Toast – Pick thick, dense bread with a bit of firmness. Go for some that’s a day old if you can. Squishy, thin slices from the grocery store? Pass!
- Cream Cheese (softened) – Let it get fluffy and spreadable—it gives you a tangy, crazy-rich center.
- Powdered Sugar – Folds into the filling for a sweet, melt-in-the-mouth texture.
- Eggs – These make the custard that soaks through. Use super fresh ones for a silkier base.
- Milk – Whole milk makes it richer, but a creamy plant milk works too.
- Cinnamon & Vanilla Extract – Swirls in that churro vibe plus a whiff of bakery goodness.
- Granulated Sugar – Some goes in the custard, but you’ll want more for the crunchy coating. Fine crystals work best—stick to every spot.
- Butter – Sizzle it up for a golden crust on every side. Grab a pale yellow stick for the best flavor.
- Pinch of Salt – A sprinkle makes other flavors pop and keeps it interesting.
Tip: Hit up your bakery and ask for bread that's a day old—way better for this than brand new!
Best Way to Make It
- Tasty Wrap-Up:
- Add powdered sugar and vanilla to soft cream cheese, and beat it together till everything’s perfectly creamy and shiny. This is your lush filling.
- Layer and Cover:
- Spread a hefty layer over half your bread, right to the edges. Cap each with a second slice on top—don’t skimp!
- Dipping Step:
- Mix eggs, milk, vanilla, cinnamon, sugar, and that pinch of salt in a bowl. Drench those sandwiches on both sides, but don’t let them hang out too long—just enough to soak, not to turn to mush.
- Fry It Up:
- Drop butter in a skillet, then gently cook each sandwich a few minutes per side until you see a deep, golden brown—avoid burning or undercooking. You want perfect color, soft but never soggy.
- Coat in Sugar:
- As soon as they’re off the pan, roll sandwiches in cinnamon sugar so every bit is coated. They’ll grab it best when hot for that satisfying crunchy shell.
- Dig In:
- Eat straight away. You can dunk in chocolate, syrup, or pile on whipped cream if you’re into that.
Pin
Why You'll Love It
- Packed—each piece packs in 8g protein, so it actually fills you up
- All done in about 20 minutes, which rules for lazy mornings
- Vegetarian-friendly and easy to tweak for food allergies
Once, I zoned out and let a sandwich flip right into the cinnamon sugar bowl straight from the pan. Messy? Yes. But the crunch? Out of this world. Now I always coat them while piping hot. Best crispy layer ever.
Pin
Awesome Add-Ons
Prep Like a Pro
Layer the bread and sugary filling ahead of time and stash them in the fridge overnight. Come morning, all you gotta do is dip and fry. Extra bonus? The flavors blend together while they chill out.
Switch It Up
Shake things up—swap the cream cheese with Nutella, a nut spread, or your favorite jam. Craving something special? Try dulce de leche and banana slices for a holiday treat vibe.
Seasonal Switches
Once fall hits, toss a little nutmeg or clove into your egg mix for those warm, cozy flavors. When it's hot out, toss in some sliced berries or peaches for a bright twist.
Handy Helpers
Grab a wide non-stick pan—it makes flipping less fussy and keeps that amazing sugar layer on. A pie dish is my go-to for dunking the sandwiches, since those big slices actually fit.
From My Kitchen
- Let the cream cheese get good and soft for easy spreading and a nice sealed middle for steam.
- Bread soaks up custard fast, so don’t let it sit too long—just enough for a creamy bite.
- Always roll sandwiches in cinnamon sugar the instant they leave the skillet. Only way to lock in that crunchy shell.
I’ve played with a bunch of combos and here’s the deal—don’t rush that crust. Let it brown slow for a crispy outside and gooey, dreamy center. And licking your fingers? That’s just part of the fun.
FAQs About the Recipe
- → Which bread should I grab for this?
Pick up some thick-sliced bread, like brioche or Texas toast. It's soft but has enough heft to handle a bunch of filling and still turn out crispy at the edges.
- → Can you get things ready ahead of time?
These are crunchiest fresh off the stove. If you want to make them before, you can keep them wrapped up for one night, then reheat them in the oven for extra crispiness.
- → Could I try different fillings inside?
Absolutely! Spoon in Nutella, peanut butter, or your favorite jam if you want to swap out the filling.
- → How do you keep that cinnamon sugar coating from getting soggy?
Make sure to toss each piece in cinnamon sugar right after it leaves the pan, so it sticks and stays crunchy.
- → Any fun toppings you’d recommend?
Pour on maple syrup, top with a mountain of whipped cream, drizzle chocolate sauce, or add fresh berries. Go big!