Whisk the eggs and milk together. Add the sugar and cinnamon.
Rip up the bread into small pieces (including the crusts) and add to the egg mixture. Let it sit for around 5 minutes so that all of the liquid is soaked up into the bread.
Add around 3 tablespoons of vegetable oil (or butter) to a fairly small skillet or frying pan (mine is 25cm).
When the oil is hot (or butter has melted), pour in the eggy bread and flatten until it is an even thickness. Reduce to a medium heat.
Cook the first side for around five minutes.
Flip the eggy bread over (the easiest way is to place a large plate over the top of the skillet and flip), and cook the other side.
Serve immediately with toffee sauce, melted chocolate, nuts, strawberries or Greek yoghurt. Whatever you fancy, really. Enjoy!
