I love this recipe because it takes classic French toast to the next level. The cream cheese filling adds a rich, tangy layer, while the final cinnamon sugar coating gives it a churro-like crunch. It’s easy to make in under 30 minutes, and it turns everyday ingredients into something that tastes extra special. I also like that it’s customizable—perfect for topping with syrup, fruit, or a drizzle of chocolate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 oz cream cheese, softened 2 tablespoons powdered sugar ½ teaspoon vanilla extract 8 slices thick-cut bread (brioche or Texas toast works best) 2 large eggs ½ cup milk 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 2 tablespoons granulated sugar Pinch of salt 2 tablespoons butter (for frying)
For the cinnamon sugar coating: ½ cup granulated sugar 1 teaspoon ground cinnamon
Directions
I begin by mixing the cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
I spread the mixture on 4 slices of bread and top each one with another slice to form sandwiches.
In a shallow dish, I whisk together the eggs, milk, vanilla, cinnamon, granulated sugar, and a pinch of salt to make the egg mixture.
I heat a non-stick skillet or griddle over medium heat and melt the butter.
I dip each stuffed sandwich into the egg mixture, making sure both sides are evenly coated.
I place them in the skillet and cook for 3–4 minutes per side, until they’re golden brown and crispy.
While they’re still hot, I roll each sandwich in the cinnamon sugar mixture until fully coated.
I serve them warm, sometimes topped with maple syrup, whipped cream, or even chocolate sauce if I’m in the mood for something extra.
Servings and timing
This recipe makes 4 servings and takes about 20 minutes from start to finish. It’s quick enough for a weekday treat and special enough for weekend brunch.
Variations
I sometimes add sliced strawberries or bananas inside the sandwiches before cooking for a fruity twist.
For a fall flavor, I mix a little pumpkin puree into the cream cheese filling and add a dash of nutmeg to the egg mixture.
If I want it extra indulgent, I drizzle caramel sauce over the top before serving.
To make it dairy-free, I use plant-based cream cheese, almond milk, and a dairy-free butter alternative.
I’ve even cut the sandwiches into strips before coating and frying to make French toast sticks—great for dipping!
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a toaster oven or skillet to keep the outside crisp. I avoid the microwave since it can make them soggy.
FAQs
Can I make these ahead of time?
Yes, I often assemble the sandwiches the night before and store them in the fridge. In the morning, I just dip and cook them fresh.
What’s the best bread to use?
I always go for thick-cut bread like brioche or Texas toast. It holds up well to the filling and egg mixture without falling apart.
Can I freeze this French toast?
I can freeze the cooked and cooled French toast in a single layer, then store it in a freezer bag. To reheat, I use the toaster oven or oven until warmed through and crispy.
How do I keep the toast from getting soggy?
I make sure not to soak the sandwiches too long in the egg mixture—just a quick dip on each side does the trick. Cooking on medium heat helps them cook through without burning.
Can I leave out the cream cheese filling?
Definitely. If I want a quicker version, I just skip the filling and use the rest of the recipe as a delicious cinnamon sugar French toast.
Conclusion
French Toast with Cinnamon Sugar is one of my go-to breakfasts when I want something comforting, sweet, and a little fancy. The crispy outside, creamy center, and spiced sugar coating make it irresistible. Whether I’m serving it for a family brunch or just treating myself, this recipe never fails to impress.
Crispy, golden, and filled with creamy goodness—this cinnamon sugar French toast is an irresistible breakfast or brunch treat.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Breakfast, Brunch
Method:Pan-Fried
Cuisine:American
Diet:Vegetarian
Ingredients
For the Filling:
4 oz cream cheese, softened
2 tablespoons powdered sugar
½ teaspoon vanilla extract
For the French Toast:
8 slices thick-cut bread (brioche or Texas toast recommended)
2 large eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons butter (for frying)
For the Cinnamon Sugar Coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Prepare the Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble: Spread the filling evenly on 4 slices of bread. Top each with another slice to form sandwiches.
Make the Egg Mixture: In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, sugar, and a pinch of salt.
Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat and melt the butter.
Dip & Cook: Dip each sandwich into the egg mixture, coating both sides. Place on the skillet and cook for 3–4 minutes per side, until golden brown and cooked through.
Coat in Cinnamon Sugar: While still warm, coat each French toast sandwich in the cinnamon sugar mixture.
Serve: Serve warm with optional toppings like maple syrup, whipped cream, or chocolate sauce.
Notes
For best results, use day-old brioche or Texas toast to prevent sogginess.
You can substitute the cream cheese filling with Nutella or fruit preserves for variety.
Adjust the sweetness to taste—add more or less sugar in the coating or filling.
