In a bowl, beat together the egg with the milk. Add the teaspoon of cinnamon (optional) and a pinch of salt, and mix again.
Heat a frying pan on the stove, add some of the butter and let it melt.
Dip the slices of brioche or sandwich bread into the milk and egg mixture. Quickly wet them on both sides. Place the wet slices into the pan and cook for 2-3 minutes on each side. Once they are golden brown, remove the slices from the pan and place them on the serving dish. Repeat the process for all six slices.
Dress the French toast with Carandini Emilio Silver Balsamic Vinegar of Modena PGI and decorate to your liking with fresh fruit, flaked almonds, honey and fresh mint.