Place the cinnamon in a shallow dish. (A 9-inch pie dish or 11x7-inch baking pan works great.) Slowly whisk in a small amount of milk to form a wet paste with the cinnamon. Then add the remaining milk, eggs, vanilla extract and salt. Whisking until the custard mixture is a smooth and consistent texture. (No clumps of egg.) Set aside.

Preheat griddle to 350˚F or warm a skillet over medium heat. Grease with cooking spray or butter for a crispier bread.

When pan is heated, dip slices of bread into the French toast batter, one at a time, flipping the bread over to coat both sides. Let the excess batter drip off and immediately place the soaked bread onto griddle or skillet. (Coat only as many slices as you will be cooking at one time, for a maximum of 2-3 seconds per side.)

Cook French toast for 2-3 minutes, or until the bottom of the bread is golden brown and the custard is set. Flip and cook the other side the same.

Serve warm with butter and syrup or desired toppings.