1. In a large, shallow bowl, whisk together the eggs, milk, vanilla extract, 1 tablespoon granulated sugar, 1 teaspoon cinnamon, and a pinch of salt until fully combined. This is your custard base—simple but key for that rich flavor.
2. Set up a plate with the 1/2 cup granulated sugar mixed with an extra teaspoon of ground cinnamon. This will be your coating for the French toast after cooking. I like to keep this step handy so everything flows smoothly.
3. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Once melted and bubbling slightly, it’s ready for the bread.
4. Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side. Don’t rush this part—your bread should be nicely saturated but not falling apart. Thick slices help with this balance.
5. Place the soaked bread onto the hot skillet and cook for about 3-4 minutes on each side, or until golden brown and slightly crisp. Add more butter to the pan as needed to keep the bread from sticking and to get that beautiful, buttery crust.
6. Once cooked, immediately transfer each slice to the cinnamon-sugar plate and gently press both sides into the coating, covering the toast in that signature churro sweetness.
7. Serve warm, ideally with a drizzle of maple syrup or a dusting of powdered sugar for an extra touch of love.

One thing I’ve learned from cooking with kids underfoot is to prep your ingredients ahead of time. I usually whisk the custard base and mix the cinnamon sugar while my little ones are still waking up or getting dressed. That way, when it’s time to cook, I’m not scrambling, and the whole process feels calmer, even if the kitchen isn’t.