Ingredients
Scale
- 8 slices thick cut brioche or Texas toast
- 225 g (8 oz) full fat cream cheese, softened to room temperature
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 80 ml (1/3 cup) whole milk
- 1 teaspoon ground cinnamon (for the custard)
- 2 teaspoons ground cinnamon (for the coating)
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- Powdered sugar for serving
- Warm maple syrup for serving
Instructions
- Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and spreadable, with no lumps. Set aside.
- Spread the cream cheese filling generously on four slices of brioche, going right to the edges. Top with the remaining four slices and press firmly around all edges to seal. If needed, secure with toothpicks on each side.
- In a wide shallow bowl, whisk together the eggs, milk, and one teaspoon of cinnamon until fully combined and uniform in color.
- Mix the granulated sugar and two teaspoons of cinnamon on a flat plate and place it next to the stovetop ready for use.
- Dip each sandwich into the custard for 20 to 30 seconds per side until well saturated but not falling apart. Lift carefully and let the excess drip off.
- Melt butter in a large nonstick skillet over medium heat. Cook the sandwiches for 3 to 4 minutes per side without moving them, until deeply golden brown on both sides.
- Once each sandwich leaves the pan, press each side firmly into the cinnamon sugar mixture while still hot. The heat helps the sugar adhere and slightly caramelize, creating the churro crust. Do not wait more than 30 seconds.
- Dust with powdered sugar and serve immediately with warm maple syrup.
Notes
For optimal results, ensure cream cheese is softened to room temperature. Customize the filling with chocolate chips, fruit, or flavored extracts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 225mg