Day-old or slightly stale ciabatta bread (or any bread you have on hand), sliced
pinch of ground cinnamon
pinch of salt
milk or cream
(The amount of eggs and milk you need vary depending on the amount of bread slices you have. I guess.)
In a flat bowl big enough to fit the bread slices, whisk the egg, salt, and cinnamon until the yolk and white is smooth and combined. Add a bit of milk to thin the egg. (We are not making toast coated with a scrambled egg so do thin the egg a little bit).
Lay the bread slices in the egg mixture for about 15 seconds per side or until the bread absorbs some of the egg mixture. Let the excess egg drip off.
Butter or spray a skillet, griddle or pan and let it pre-heat slightly. Lay the bread slices in the skillet and cook on Medium heat until the bread is golden brown and slightly dried out. Flip and cook the other side.
Serve warm with butter, pure maple syrup and fresh fruit...we used raspberries, of course.
You could also top this with bananas, or any other fresh fruit you happen to have around; maybe even a dollop of sour cream.