Churro Filled Toast (Printable Version)
Toasty bread packed with creamy filling, rolled in cinnamon sugar and fried till it’s crunchy all over.
# What You'll Need:
→ Filling
01 -
4 oz cream cheese, softened first
02 -
2 tablespoons powdered sugar
03 -
Half a teaspoon of vanilla
→ French Toast
04 -
8 chunky slices of bread, Texas toast or some brioche
05 -
2 big eggs
06 -
Half a cup milk
07 -
1 teaspoon vanilla
08 -
Half a teaspoon of cinnamon
09 -
2 tablespoons white sugar
10 -
A small pinch of salt
11 -
2 tablespoons butter for the pan
→ Cinnamon Sugar Coating
12 -
Half a cup plain sugar
13 -
1 teaspoon ground cinnamon
# Step-by-Step Guide:
01 -
Dig in while they're fresh. Try adding a little syrup, plenty of whipped cream, or a chocolate swirl on top if that's your thing.
02 -
After frying, drop each sandwich into the cinnamon sugar right away and roll till every bit's covered.
03 -
Grab a shallow bowl, toss in the sugar and cinnamon, and give it a quick stir. That's your coating.
04 -
Let butter melt in a preheated non-stick pan set on medium. Toss in your sandwiches, let them get nice and golden for 3–4 minutes per side.
05 -
Soak each sandwich in the egg mixture. Make sure you flip them so both sides get wet, but don't let them get soggy or fall apart.
06 -
Crack the eggs in a shallow dish. Pour in your milk, vanilla, cinnamon, and sugar with a sprinkle of salt. Whip it up till smooth.
07 -
Spoon the cream cheese mix over half the slices. Cover with the rest of your bread to make sandwiches.
08 -
Chuck softened cream cheese, vanilla, and powdered sugar into a bowl. Stir till it looks super creamy.
# Additional Notes:
01 -
Toss in a dash of fresh nutmeg when you're making the egg wash if you want a deeper flavor.
02 -
They're best warm out of the pan. But if there's leftovers, store them in a closed box for up to a day and reheat in the oven so they crisp up again.
03 -
Feel free to swap the filling with stuff like jam, Nutella, or peanut butter if cream cheese isn't your thing.