Churros are long Mexican fritters tossed in cinnamon sugar. This treat, warm and crispy from the fryer and tender on the inside, reminded us of one of our favorite breakfast items: French toast. Thick cut Texas toast takes a quick dip in a sweet egg mixture before getting crisped in a pan. It's topped with a generous coating of cinnamon sugar to capture all the flavors and textures of the beloved churro. Next to crispy bacon, a drizzle of hazelnut-chocolate Nutella is the coup de grace for a breakfast-for-dinner that satisfies the sweet tooth in us all.
Combine Nutella and 1 Tbsp. half and half (reserve remaining for egg mixture) in a mixing bowl. Whisk until smooth and half and half is incorporated.
Make the Egg Mixture
Combine liquid egg, remaining half and half, and 2 tsp. cinnamon sugar (reserve remaining for coating toast) in another mixing bowl. Place remaining cinnamon sugar on a small plate and set aside.
Cook the Bacon
Line a plate with a paper towel. Arrange bacon on one prepared baking sheet and bake until crispy, 10-12 minutes. Transfer bacon to towel-lined plate. While bacon cooks, start French toast.
Start the French Toast
Place a large non-stick pan over medium-high heat and coat generously with cooking spray. Dip Texas toast briefly into egg mixture, shaking gently to remove excess, and add to hot pan in a single layer. Bread will cook in batches. Cook until browned, 2-3 minutes per side.
Finish the French Toast
While still warm, dip French toast in remaining cinnamon sugar (reserve remaining for garnish), one piece a time. Transfer to second prepared baking sheet, coated side up. Bake until French toast is warmed through, 3-5 minutes.
Finish the Dish
Halve French toast on an angle if desired. Place French toast on a plate. Serve bacon on the side. Garnish toast with any remaining cinnamon sugar and drizzle with Nutella mixture.