Description
A playful mash-up of churros and French toast: soft bread pillows filled with a silky cream center, pan-fried until golden, then rolled in warm cinnamon-sugar. It’s indulgent, fast, and perfect for weekend brunch or a decadent weekday treat.
Ingredients
Scale
Creamy center
- 4 oz cream cheese, softened
- 2 tbsp powdered (confectioners’) sugar
- 1/2 tsp pure vanilla extract
French toast sandwiches
- 8 thick slices bread (brioche, challah, or Texas toast work great)
- 2 large eggs
- 1/2 cup milk (or your preferred dairy/non-dairy milk)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp granulated sugar
- Pinch of salt
- 2 tbsp unsalted butter (for the pan)
Cinnamon-sugar coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Quick prep (what to do first)
- In a bowl, beat the cream cheese with powdered sugar and vanilla until completely smooth.
- Spread that mixture onto four slices of bread and top each with another slice to make four sandwiches. Chill the assembled sandwiches for 10–15 minutes if you have the time — it helps them hold together while cooking.
Custard & cooking
- In a shallow dish, whisk together eggs, milk, vanilla, ground cinnamon, 2 tbsp granulated sugar, and a pinch of salt until blended.
- Heat a large nonstick skillet or griddle over medium heat and melt the butter so it foams but doesn’t brown.
- Briefly dip each stuffed sandwich into the egg mixture—about 3–5 seconds per side—letting excess drip off. Quick dips prevent sogginess.
- Place sandwiches in the hot pan and cook 3–4 minutes per side, flipping when the underside is golden and crisp. Adjust heat as needed so the outside browns without the filling leaking.
Notes
- Finish with cinnamon sugar
- Mix 1/2 cup granulated sugar with 1 tsp cinnamon in a shallow bowl.
- Right after frying, roll each hot sandwich in the cinnamon sugar so the granules stick to the buttered surface.
- To serve
- Slice and plate immediately. Drizzle with maple syrup, dust with extra powdered sugar, add fresh berries, or spoon chocolate or caramel sauce over the top for full-on indulgence.
- Tips & swaps
- Use day-old or slightly dried bread for best texture — it absorbs custard without falling apart.
- Don’t soak too long. A quick coat keeps the crust crisp and the inside custardy.
- Swap fillings: Nutella, peanut butter, jam, or dulce de leche are all awesome alternatives.
- For a dairy-free version, use vegan cream cheese and plant milk.
- Want a faster make-ahead option? Assemble the sandwiches, keep covered in the fridge, then dip and cook in the morning. FYI — chilling reduces leaks.
- Storage & reheating
- Store cooled leftovers in an airtight container in the fridge for up to 24 hours.
- Reheat in an oven or air fryer at 350°F for 3–5 minutes to regain crispness. Avoid the microwave when possible; it makes the bread soggy.
- Variations to try
- Add a pinch of nutmeg or pumpkin spice to the custard for autumn vibes.
- Toss thin apple slices or banana in the filling for fruity pockets.
- Make mini versions by cutting sandwiches into quarters before dipping—great for brunch parties.
Nutrition
- Serving Size: 1 stuffed toast
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg