Cut each slice of bread into long fingers.In a shallow bowl, whisk together the eggs, cream and vanilla.Dip each piece of bread in the egg mixture, turning over so that the bread is evenly coated. Allow excess to drip off.Heat a large knob of butter in a pan and fry the bread fingers until golden. Turn over and brown on all four sides and both ends.Toss the hot french toast in the cinnamon sugar and place on paper towelling. Continue until all the bread fingers are used up.Stack the churros toasts on a cake stand, dust with icing sugar and drizzle with honey.Serve immediately while still warm and crispy on the outside.Reprinted with permission of Bibby's Kitchen@36 . To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.