Churro French Toast Roll Ups

In a small bowl, using an electric mixer on medium speed, cream butter, honey and cinnamon until combined. Set aside.

In another small bowl, combine sugar and cinnamon; set aside.

In a shallow bowl, whisk eggs and milk until combined; set aside.

Cut the crust off each slice of bread and discard. Using a rolling pin, flatten bread until approximately ⅛-inch (0.3 cm) thick. Spread a thin layer of cinnamon butter on each slice and roll up tightly.

In a large nonstick skillet, over medium heat, melt 1 tbsp (15 mL) of the butter. Dip rolls, one at a time, in egg mixture, coating all sides; place in skillet. Cook in batches of 3 or 4, turning until roll is browned on all sides, about 5 minutes. Transfer hot rolls to paper towel-lined plate; sprinkle tops with cinnamon-sugar. Continue with remaining rolls, adding more butter to pan as needed.

Serve with warm maple syrup to dip.