1. In a large mixing bowl, whisk together the eggs, milk, vanilla extract, 1 teaspoon ground cinnamon, and salt until fully combined and smooth.
2. In a shallow dish, mix the granulated sugar with 2 teaspoons ground cinnamon. This will be your churro coating.
3. Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to melt.
4. Dip each slice of bread into the egg mixture, making sure to soak both sides but not so long that the bread falls apart. Thick-cut slices need about 15 seconds per side.
5. Place the soaked bread onto the skillet and cook for 3-4 minutes on one side, until golden brown and slightly crisp.
6. Flip the bread and cook another 3-4 minutes, adding more butter to the pan if needed to prevent sticking.
7. Once cooked, immediately transfer the toast to a plate and sprinkle both sides generously with the cinnamon-sugar mixture, pressing lightly to help it stick.
8. Repeat with remaining slices, adding butter to the skillet as needed.
9. Serve warm, straight from the pan, with your favorite toppings.

Pro tip from my kitchen: Don’t overcrowd the pan. I learned this the hard way when trying to feed hungry kids fast—the toast needs space to crisp up properly. Also, if your bread is fresh and soft, let it sit out for a bit or lightly toast it before soaking for better structure.