Ingredients
Method
- Beat 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 across four slices of brioche going right to the edges. Top with the remaining four slices and press firmly around all edges to seal. Secure with toothpicks on each side if needed.
- Whisk together eggs, milk, and one teaspoon of cinnamon in a wide shallow bowl until fully combined and uniform in color.
- Mix granulated sugar and two teaspoons of cinnamon on a flat plate and place it right next to the stovetop ready to use immediately after cooking.
- Dip each sandwich into the custard for 20 to 30 seconds per side until well saturated but not falling apart. Lift carefully and let excess drip off.
- Melt butter in a large nonstick skillet over medium heat. Cook sandwiches for 3 to 4 minutes per side without moving them until deeply golden brown on both sides.
- The moment each sandwich leaves the pan press each side firmly into the cinnamon sugar mixture while still hot. The residual heat causes the sugar to 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
Always use room temperature cream cheese, cold cream cheese will not beat smooth.
Use medium heat throughout, high heat burns the outside before the cream cheese warms through.
Apply the cinnamon sugar coating immediately while the toast is still hot, this is the most important step.
Do not crowd the pan, cook in batches and keep finished pieces on a wire rack in a 100°C (210°F) oven to stay warm.
Never microwave leftovers, reheat in an air fryer at 180°C (350°F) for 3 to 4 minutes to maintain the crust.
Assemble sandwiches the night before and refrigerate , dip in custard and cook fresh in the morning.
Use medium heat throughout, high heat burns the outside before the cream cheese warms through.
Apply the cinnamon sugar coating immediately while the toast is still hot, this is the most important step.
Do not crowd the pan, cook in batches and keep finished pieces on a wire rack in a 100°C (210°F) oven to stay warm.
Never microwave leftovers, reheat in an air fryer at 180°C (350°F) for 3 to 4 minutes to maintain the crust.
Assemble sandwiches the night before and refrigerate , dip in custard and cook fresh in the morning.