In a shallow dish, whisk together the eggs, milk, vanilla extract, 1/2 teaspoon ground cinnamon, salt, and 1/4 cup granulated sugar until well combined.

In another bowl, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon for the churro coating. Set aside.

Heat a large skillet over medium heat and add 1 tablespoon of butter.

Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds on each side.

Place the soaked bread slices into the hot skillet, cooking until golden brown on each side, approximately 3-4 minutes per side. Add more butter to the skillet as needed for each batch.

Remove the cooked French toast from the skillet and immediately coat each side in the cinnamon sugar mixture prepared earlier.

Repeat the process with the remaining slices of bread.

Serve warm, optionally with a drizzle of caramel or chocolate sauce, or a scoop of ice cream.