Place the eggs in a wide, shallow dish (I find a cake tin or a quiche dish works well) and whisk with the milk.
Pop a non-stick frying pan on a medium heat to preheat while you butter both sides of the sliced brioche.
Sprinkle the top of the eggy mixture with a generous amount of cinnamon, and place one buttered brioche slice in it to soak for a minute or so. Flip over and leave to soak another minute.
Fry in the preheated pan until browned, flipping once.
Repeat with the remaining brioche, adding more ground cinnamon to the top of the eggy mixture for each slice. I like lots of cinnamon.
Serve warm with maple syrup and bacon, or golden syrup and a liberal dusting of icing sugar. Oh, and fresh fruit too.