1. Begin by preparing your cinnamon-sugar filling. In a small bowl, combine the ricotta cheese (or cream cheese) with 1 teaspoon of cinnamon and 2 tablespoons of granulated sugar. Stir until smooth and set aside.
2. Using a serrated knife, carefully slice a pocket into each bread slice without cutting all the way through. Think of creating a little pouch to hold your delicious filling.
3. Stuff each bread pocket generously with the cinnamon-ricotta mixture. The creamy filling will melt beautifully as you cook.
4. In a shallow bowl, whisk together the eggs, milk, vanilla extract, remaining cinnamon, and brown sugar until fully combined. This custard will soak into your bread and create that soft, luscious center.
5. Heat a large skillet over medium heat and melt 2 tablespoons of butter, swirling to coat the pan evenly.
6. Dip each stuffed bread slice into the egg mixture, allowing it to soak for about 20 seconds on each side. Don’t rush this step—letting the bread absorb the custard is key to that perfect texture.
7. Place the soaked slices into the hot skillet and cook for about 3-4 minutes per side, or until each side is golden brown and crispy. Add more butter as needed. The smell at this point will take you right back to cozy mornings in my family’s kitchen.
8. Once cooked, immediately toss each crispy slice in a bowl with a mixture of granulated sugar and cinnamon for that iconic churro crunch.
9. Serve warm, dusted with powdered sugar if you like, and drizzle with maple syrup or dulce de leche to elevate the indulgence.

Pro tip from my travels through Spain: the secret to that perfect churro crunch is the final cinnamon-sugar coating while the toast is still warm. It sticks beautifully and adds the right amount of sweetness and texture.