• Preheat oven to 200℉.
• Add the eggs, milk, and cinnamon to a medium bowl and whisk until eggs are incorporated and mixture appears frothy.
• Heat 1 tbsp canola oil in heavy skillet over medium heat. Test pan readiness by dropping a drop of water onto pan and if it sizzles it is ready. Dip bread into egg mixture and flip over to coat both sides of bread just long enough to allow the bread to be coated. Transfer bread to skillet working in batches so not to crowd the skillet too much. When the bottom is golden brown flip (about 2 minutes), and cook another 1-2 minutes. Adjust heat of the stovetop as necessary. Sometimes I need to turn my heat down just a bit to prevent it from burning.
• Transfer cooked french toast to baking sheet and keep warm in preheated oven while you continue cooking remainder of french toast.
• To serve, add dusting of powdered sugar, whipped cream and fresh berries as desired.

Whipped Cream

• Place bowl of stand-up mixer and beater attachment in freezer for 10 minutes. Add heavy whipping cream, powdered sugar, and vanilla to bowl of stand-up mixer. Mix on low for 30 seconds and increase to medium-high until soft peaks form. Store in fridge until ready to use.