1. Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
2. Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let the bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
3. Cook until golden brown, turning once, about 2 minutes per side.
4. Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
1. Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
2. Serve warm over French toast or on the side at the table.
Cook Notes: The berries are also good the next day chilled on buttered toast .
You can substitute peaches, blueberries or other ripe fruit; you might want to adjust sugar, based on the sweetness of the ripe fruit itself.
Recipe courtesy of Geoffrey Zakarian