For the French Toast:

• Bread: 8 slices of thick-cut bread (about ¾ to 1-inch thick). Brioche, challah, or Texas toast work exceptionally well due to their sturdy texture and ability to soak up the custard without becoming soggy. Stale bread is even better!
• Eggs: 3 large eggs. These are the backbone of your custard, providing richness and structure.
• Milk: ¾ cup whole milk. You can substitute with 2% milk, almond milk, or even half-and-half or heavy cream for an even richer custard.
• Vanilla Extract: 1 ½ teaspoons pure vanilla extract. This adds a beautiful aromatic depth to the French toast.
• Ground Cinnamon (for custard): ½ teaspoon. A hint of cinnamon in the custard itself complements the churro coating.
• Granulated Sugar (for custard): 1 tablespoon. Just a touch to sweeten the bread from within.
• Salt: ¼ teaspoon. A pinch of salt enhances all the other flavors.

For the Churro Coating:

• Granulated Sugar: ½ cup. This forms the sweet, crystalline base of your churro dust.
• Ground Cinnamon: 1 ½ tablespoons (or to taste). This is the star spice, giving that iconic churro warmth.
• Butter: 4 tablespoons (½ stick) unsalted butter, melted. This helps the cinnamon-sugar mixture adhere to the cooked French toast and adds a lovely richness.