Mix together the eggs, milk and cinnamon.
Pour the mixture into a shallow dish.
Soak the bread in the mixture until the bread is floppy.
Heat a non-stick pan with a little butter and fry two slices at a time, on both sides.
Keep the cooked slices warm while you cook the other two.
The toast must be golden brown on both sides and soft inside.
To serve, place a piece on a plate with a wedge of honeycomb butter.
Dust with icing sugar and pour maple syrup over.
To make honeycomb butter, soften 250 g unsalted butter and mix in 250 ml crushed honeycomb.
Place in a loaf pan and chill until ready to eat.