Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the warmth and sweetness without overwhelming the palate. I always reach for fresh eggs and a good-quality bread that’s sturdy enough to hold the filling without falling apart. Cinnamon and sugar are the stars here — I prefer using fresh ground cinnamon for that vibrant, aromatic kick. For the filling, cream cheese adds just the right tangy creaminess, balancing the sweetness perfectly. If you want to keep it dairy-free, ricotta or a plant-based cream cheese works beautifully too.
- 8 slices thick-cut brioche or challah bread
- 4 ounces cream cheese, softened (or ricotta for a lighter option)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
Instructions
- In a small bowl, mix the cream cheese, 1/4 cup sugar, and 1 teaspoon cinnamon until smooth and creamy. Set aside.
- Take two slices of bread and spread a generous amount of the cream cheese mixture on one slice. Top with the second slice to form a sandwich. Repeat with remaining slices.
- In a shallow bowl, whisk together eggs, milk, vanilla extract, remaining sugar, and cinnamon until well combined.
- Preheat a large skillet or griddle over medium heat and melt a little butter or oil to coat the surface.
- Carefully dip each sandwich into the egg mixture, letting it soak for about 15 seconds on each side. Avoid soaking too long to prevent sogginess.
- Place the soaked sandwiches on the hot skillet. Cook for 3-4 minutes per side until golden brown and lightly crisp.
- Remove from heat and dust with powdered sugar if desired. Serve warm with a drizzle of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Churro Stuffed French Toast, recipe, cooking, food
