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1
Crack the eggs into a blender and add the milk and cinnamon.
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2
Blend until the yolks and whites are incorporated.
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3
(This step can be accomplished in a shallow dish with a whisk or fork as well.)
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4
Pour the mixture into a shallow dish or wide-bottom bowl.
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5
Heat a large nonstick skillet or griddle over medium heat.
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6
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.
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7
Turn over and let soak on other side.
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8
This is a quick process don't let bread soak too long as it will get too soggy.
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9
Drain off excess egg and place the bread in the hot pan.
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10
Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
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11
Cook until golden brown, turning once, about 2 minutes per side.
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12
Repeat with remaining butter and bread slices.
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13
Serve with Strawberry Syrup spooned over or on the side at the table.
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14
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.
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15
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 .
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16
Serve warm over French toast or on the side at the table.
