In a medium bowl, whisk together the eggs, milk, vanilla extract, salt, and cinnamon until smooth.

Add the bread slices (about 4 slices) to the custard mixture. Turn to coat both sides. Let sit for 5 minutes, then flip and soak the other side for another 5 minutes (or less if using soft bread).

In a small bowl, combine the granulated sugar and 1 teaspoon cinnamon. Set aside.

To make the whipped mascarpone cream, beat the mascarpone and whipping cream together using an electric mixer until soft peaks form. Add vanilla extract to taste. Set aside.

Heat a large skillet over medium heat and melt butter to coat the pan.

Place soaked bread into the skillet and cook for 2–3 minutes, until lightly golden.

Sprinkle cinnamon sugar over each slice. Flip again so the sugar side faces down and cook for about 2 minutes, until the sugar melts and caramelizes. Flip again and add more cinnamon sugar or as desired, and cook another 3–5 minutes until deeply golden. But make sure not to over burnt.

Transfer to a plate. Lightly sprinkle with extra cinnamon sugar if desired.

Serve warm with whipped mascarpone cream, maple syrup, or powdered sugar.