In a large mixing bowl, whisk together 4 fresh eggs, 1 cup of milk, 1/4 cup of sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract until smooth and well combined.

Take thick slices of brioche or challah and gently dip each piece into the custard mixture for 20-30 seconds per side.

Heat a skillet or griddle over medium heat and add about 2 tablespoons of butter to coat the surface.

Place the soaked bread slices onto the hot skillet in batches. Cook each side for about 3-4 minutes until golden-brown.

As soon as the toast is cooked, remove it and immediately roll each slice in a mixture of 1/2 cup of granulated sugar and 2 teaspoons of cinnamon.

Arrange the coated Churro French Toast on plates and add your favorite toppings. Serve while warm.