Churro Cheesecake French Toast Bake – Easy Brunch Recipe

The sizzle of cinnamon sugar, the buttery aroma of golden bread, and that creamy cheesecake layer—seriously, is there anything more tempting on a Sunday morning? I still remember the first time I whipped up this churro cheesecake French toast bake for a sleepy family brunch. No one was fully awake until the scent hit the kitchen and, trust me, not a crumb was left. This isn’t your average French toast casserole. It’s sweet, crunchy, creamy, and—honestly—it tastes like childhood carnivals and cozy bakery mornings all at once.

I stumbled into this recipe when I was craving churros but didn’t want to stand over a pot of hot oil. Combining the flavors of churros, cheesecake, and classic French toast just made sense in my brain (and wow, did it deliver!). Since then, I’ve tweaked and tested it more times than I can count—making it for birthday brunches, holiday mornings, and even “just because” days when we all needed a pick-me-up.

If you’re a fan of those crispy cinnamon sugar churros but want something fuss-free, or you love the tangy richness of cheesecake, this French toast bake is about to become your new go-to. Perfect for families (especially picky eaters), brunch with friends, or when you want to impress guests without breaking a sweat. It’s easy, it’s make-ahead friendly, and the leftovers are just as divine. Let’s just say, after making this churro cheesecake French toast bake, your brunch game will never be the same.

Why You’ll Love This Churro Cheesecake French Toast Bake

• Quick & Easy: No flipping slices of bread on the stovetop. Just layer, bake, and serve—ideal for lazy weekends or hosting a crowd.
• Simple Ingredients: You won’t need a specialty bakery run. Most of the ingredients are probably already in your pantry or fridge.
• Perfect for Brunch: Whether it’s Mother’s Day, Easter, or just a lazy Saturday, this bake is the showstopper your table needs.
• Crowd-Pleaser: This one always gets cheers from both kids and adults. I’ve served it to picky eaters and folks who “don’t really like sweets”—and everyone asked for seconds.
• Unbelievably Delicious: The combo of cinnamon-sugar crunch, creamy cheesecake filling, and buttery bread is next-level comfort food.

What sets my churro cheesecake French toast bake apart? First, the cheesecake layer isn’t just a thin swirl—it’s a rich, tangy surprise right in the middle. I blend the cream cheese until it’s ultra-smooth (no lumps allowed!) so every bite is creamy perfection. The cinnamon-sugar topping, inspired by classic churros, gives you that golden crunch without any deep frying. I’ve experimented with different breads, fillings, and toppings, but this version nails the balance of crispy, creamy, and fluffy.

This recipe isn’t just about flavor—it’s about making something memorable. There’s something magical about pulling a golden, cinnamon-dusted bake from the oven and watching the family gather ’round. It’s comfort food with a twist, perfect for making memories (and honestly, for impressing your brunch crew without any stress). If you love a good mashup, this is going to be your new obsession.

What Ingredients You Will Need

This churro cheesecake French toast bake keeps things simple but bold. Each ingredient brings something special—whether it’s texture, flavor, or that signature churro vibe. Here’s what you’ll need and why:

• Bread, thick-sliced (about 1 loaf, 16–18 oz or 450–500 g): Brioche or challah works best for pillowy texture (but regular Texas toast or French bread is great, too!).
• Cream cheese, softened (8 oz / 225 g): The star of the cheesecake layer. I use full-fat for the creamiest result (but you can use light if you like).
• Granulated sugar (1 cup / 200 g): Divided—some for the filling, some for the churro topping.
• Large eggs (4): These bind the casserole and give it that classic French toast custard.
• Whole milk (1 ½ cups / 360 ml): Adds richness and helps soak the bread. You can use 2% or a dairy-free alternative like almond milk if needed.
• Pure vanilla extract (2 tsp): For warmth and depth—don’t skip it!
• Ground cinnamon (2 ½ tbsp): The heart of that churro flavor. Save some for the topping.
• Unsalted butter, melted (¼ cup / 60 g): Brushed on top for that golden, crunchy finish.
• Powdered sugar (for dusting, optional): Makes it look super inviting—totally brunch-worthy.
• Pinch of salt: Just a pinch brings out the sweetness and balances everything.
• Optional mix-ins: Fresh berries, chocolate chips, or even a swirl of dulce de leche between layers if you’re feeling extra.

If you want to get fancy or need to adjust for dietary needs, there are plenty of ways to switch things up. For gluten-free, use your favorite gluten-free bread. If you’re dairy-free, swap the cream cheese for a plant-based version and use non-dairy milk. I’ve tried this with both and it’s still delicious (promise!).

Honestly, don’t overthink the bread—slightly stale works wonders because it soaks up the custard better. If you have a half-loaf of this and a few slices of that, mix them up. This recipe is forgiving and flexible, which is exactly what I love on a busy brunch morning.

Equipment Needed

• 9×13-inch baking dish (23×33 cm): The standard size for casseroles—glass or ceramic works great. I once used a metal pan and it browned a bit faster but still turned out fine.
• Mixing bowls: At least two—one for the cheesecake layer, one for the custard.
• Hand mixer or stand mixer: Makes the cream cheese layer super smooth. If you don’t have one, a sturdy whisk and some elbow grease do the trick.
• Whisk: For mixing the custard base.
• Bread knife: For slicing bread (if it’s not pre-sliced).
• Measuring cups and spoons: Precision matters, especially for the custard and cheesecake layers.
• Pastry brush (optional): For brushing melted butter over the top. You can spoon it over if you don’t have a brush.
• Aluminum foil: To cover the dish if it browns too quickly.

If you don’t have a 9×13-inch pan, you can use two smaller pans or even a deep pie dish—just keep an eye on baking time. And don’t stress about fancy mixers; I’ve made this with nothing but a fork and some determination. For cleanup, soak your pans right after—melted sugar can get sticky if left to dry!

On a budget? Dollar store baking dishes and silicone brushes work just fine. The key is getting that creamy cheesecake layer and cinnamony crunch, no matter the tools.

How to Make Churro Cheesecake French Toast Bake

1. Prep the Bread: Cut the bread into thick cubes, about 1-inch (2.5 cm) each. If it’s a little stale, even better—it soaks up the custard beautifully. Set aside.
   
   Tip: If your bread is too fresh, let it sit out for 30 minutes or toast it lightly in the oven for 5-7 minutes at 300°F (150°C).
2. Make the Cheesecake Layer: In a medium bowl, beat 8 oz (225 g) softened cream cheese with ¼ cup (50 g) granulated sugar and 1 tsp vanilla extract until smooth and creamy. No lumps! You can use a hand mixer, stand mixer, or a sturdy whisk (but be patient).
   
   Warning: Room temperature cream cheese is key—cold cream cheese stays lumpy, and no one wants that!
3. Mix the Custard: In a large bowl, whisk together 4 large eggs, 1½ cups (360 ml) milk, ½ cup (100 g) granulated sugar, 1 ½ tbsp ground cinnamon, 1 tsp vanilla extract, and a pinch of salt. Whisk until fully combined and slightly frothy.
   
   Personal note: I always double-check for egg streaks—sometimes they like to hide at the bottom!
4. Layer the Bread and Cheesecake: Spread half of the bread cubes into the greased baking dish. Dollop the cheesecake mixture over the bread (use a small spatula or spoon to spread it as evenly as you can). Top with the rest of the bread cubes.
   
   Tip: Gently press the bread cubes down to help them settle and soak up the flavors.
5. Pour the Custard: Slowly pour the custard mixture over the entire dish, making sure to cover all the bread. Use the back of a spoon to gently press down so everything gets a custard bath.
   
   Time saver: At this point, you can cover the dish and refrigerate overnight for a make-ahead brunch. If baking right away, let it sit for at least 20 minutes so the bread absorbs the custard.
6. Mix the Churro Topping: In a small bowl, combine ½ cup (100 g) granulated sugar with 1 tbsp ground cinnamon.
7. Bake: Preheat the oven to 350°F (175°C). Bake uncovered for 40-45 minutes, or until the top is golden and set. If it starts browning too quickly, tent loosely with foil after 30 minutes.
   
   Sensory cue: You’ll know it’s done when the top is puffed and golden, with cheesecake peeking through the cracks.
8. Add the Churro Crunch: As soon as the bake comes out, brush with ¼ cup (60 g) melted butter and sprinkle generously with the cinnamon-sugar mix. Let it rest for at least 10 minutes before slicing.
   
   Warning: It will smell irresistible, but slicing too soon makes it messy (learned that the hard way!).
9. Serve: Dust with powdered sugar if you like, and serve warm. Top with berries, whipped cream, or a drizzle of maple syrup—whatever makes you happy!

Honestly, the hardest part is waiting for it to cool enough to slice. I like to serve big, generous squares—because once you start, you won’t want to stop. If you have leftovers, they reheat like a dream (but don’t count on there being much left!).

Cooking Tips & Techniques

• Use slightly stale bread: Fresh bread can get mushy, but day-old bread soaks up the custard just right. I sometimes cube my bread the night before and let it dry a bit.
• Blend that cheesecake layer well: Lumps in the cream cheese mixture are a common pitfall. Room temp cream cheese and a mixer (or lots of whisking) are your best friends here.
• Don’t skimp on the cinnamon-sugar: That churro crunch is magic. I’ve tried less, and it’s just not the same.
• Watch your bake time: Every oven runs a little differently. Start checking at 40 minutes. The center should be set but not dry. If the top is browning fast, foil is your friend.
• Let it rest: I know, waiting is hard, but 10-15 minutes after baking helps everything firm up for clean slices.
• Make ahead for stress-free mornings: Assemble the night before, refrigerate, and bake fresh in the morning. I’ve done this for early brunches, and it means more coffee time, less scrambling.
• Multitasking tip: While the bake is in the oven, set up your toppings bar—berries, whipped cream, chocolate shavings, or even a little caramel sauce. Makes it feel special!
• My personal mishap: Once, I forgot to spray the pan. Trust me, don’t skip that step. Butter or nonstick spray ensures you get every golden bite out easily.

Consistency is key. Take a moment at each step—smooth cream cheese, soaked bread, even layering—and you’ll have a French toast bake that’s as gorgeous as it is tasty. Don’t be afraid to check doneness with a butter knife—it should come out mostly clean, with maybe a little custard clinging on.

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free bread. I’ve tried it with a sturdy GF brioche, and it was still luscious and fluffy.
• Dairy-Free: Swap in plant-based cream cheese (like Kite Hill or Tofutti) and almond or oat milk. Use a vegan buttery spread for the topping. The result is still creamy and full of churro flavor.
• Chocolate Twist: Add a handful of mini chocolate chips to the cheesecake layer or drizzle a little chocolate sauce on top after baking. It’s dessert for breakfast and nobody complains!
• Berry Burst: Layer fresh raspberries or blueberries between the bread and cheesecake for a tart pop and pretty color.
• Fall Spice: Add a pinch of ground nutmeg or pumpkin pie spice to the custard for a cozy, autumnal version.
• Cooking Methods: You can bake this in muffin tins for individual servings (reduce bake time by 10-15 minutes), or in a slow cooker on low for 3-4 hours for an “overnight” version.
• Personal favorite: I once swirled dulce de leche into the cheesecake layer. It was sticky, sweet, and unforgettable—highly recommend if you’re feeling adventurous!

Customize this churro cheesecake French toast bake to fit your family’s tastes or dietary needs. The base is super flexible, so don’t be afraid to make it your own.

Serving & Storage Suggestions

• Serving temperature: Best served warm, right out of the oven, when the top is crisp and the filling is gooey. If you’re serving a crowd, keep it in a warm oven (about 200°F/90°C) for up to 30 minutes.
• Presentation: Cut into generous squares and dust with powdered sugar. Add a dollop of whipped cream and a few fresh berries for extra flair (and those pretty brunch photos!).
• Pairings: Serve with fresh fruit salad, crispy bacon, or a tangy mimosa for the ultimate brunch spread.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. The cinnamon-sugar topping softens but the flavors deepen—sometimes I think it tastes even better the next day.
• Freezing: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then warm in a 325°F (160°C) oven until heated through.
• Reheating: Microwave individual pieces for 30-45 seconds or reheat the whole pan, covered with foil, in the oven until piping hot.

This bake is perfect for make-ahead brunches and, honestly, sneaking bites straight from the fridge. The flavors meld and get even richer after a day or two—if you have the willpower to wait!

Nutritional Information & Benefits

Each serving (assuming 12 servings) contains approximately:

• Calories: 310
• Protein: 8g
• Fat: 14g
• Carbohydrates: 39g
• Sugar: 19g

This churro cheesecake French toast bake brings a touch of indulgence but also packs some protein from the eggs and cream cheese. Using whole milk and eggs adds healthy fats, while cinnamon offers a little antioxidant boost. You can lighten it up by using low-fat dairy or plant-based alternatives. For those watching gluten or dairy, simple swaps make it accessible without losing flavor. Allergens to watch for: dairy, eggs, wheat (gluten). As someone who loves balancing comfort and nutrition, I feel good serving this as a special treat—and it’s always worth it for all the smiles it brings.

Conclusion

If you’re searching for a brunch recipe that’s a total crowd-pleaser, easy to make, and just a little over-the-top, this churro cheesecake French toast bake is your ticket. It’s the kind of dish that brings people together—kids, adults, picky eaters, everyone. I’ve made this for holidays, birthdays, and “just because” weekends, and it never disappoints.

Don’t be afraid to put your spin on it—add berries, go dairy-free, or even sneak in a swirl of chocolate. What matters most is the joy of sharing something warm, sweet, and made with love. For me, this recipe is a reminder that simple ingredients and a little creativity can turn any morning into a celebration.

Give it a try, then let me know how it turns out! Drop a comment with your favorite variation, share your brunch photos, or tag me if you post your masterpiece online. Here’s to many more mornings filled with cinnamon sugar, creamy cheesecake, and happy faces around the table.

Frequently Asked Questions

Can I make churro cheesecake French toast bake the night before?

Absolutely! Assemble the bake, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes before baking as directed.

What’s the best bread to use for this recipe?

Brioche or challah are my top picks for their rich, fluffy texture, but any thick-cut, sturdy bread will work—even French bread or Texas toast.

How do I keep the cheesecake layer from getting lumpy?

Use room temperature cream cheese and beat it until smooth before layering. If you see lumps, keep beating—don’t rush this step!

Can I freeze leftovers?

Yes! Let the bake cool completely, wrap tightly, and freeze for up to 2 months. Defrost in the fridge overnight and reheat in the oven until warm.

Is there a dairy-free option?

Totally! Use dairy-free cream cheese, non-dairy milk, and plant-based butter. The texture is slightly different but still delicious and creamy.

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