In a shallow bowl, whisk the eggs vigorously until very well combined.

Add the syrup, milk, cinnamon, vanilla and salt and whisk well to combine.

Meanwhile, warm a non-stick skillet or griddle over medium heat.

Coat the skillet with butter, then use a paper towel to remove any excess, leaving just a thin coating.

Dip the bread into the batter, as quickly as possible. Flip and repeat. You do not want to allow the bread to soak up the egg mixture or it will become mushy.

Place the bread onto the pan and cook until light golden brown, about 3 minutes, flip and cook 2-3 minutes more.

Repeat with the remaining bread; whisk the egg mixture occasionally to keep the cinnamon from settling.

Place ½ tablespoon of butter over each slice of cooked French toast and sprinkle 1 teaspoon of sugar over the butter.

Use a fork to gently mash it into a slush and spread it over the bread.

Serve warm with fresh mixed berries.