Beat the eggs with the milk, caster sugar and cinnamon in a bowl. Melt the butter in a large, heavy-based frying pan. Dip the fruit bread slices, 2 at a time, into the egg mixture on both sides and allow to soak in the mixture, then lift out and cook over a medium heat for 1–2 minutes on each side until golden and set. Remove and stack to keep warm.
Meanwhile, mix half the berries into the crème fraîche.
Spoon the berry cream on to the warm toasts, then scatter over the remaining berries and dust with icing sugar. Drizzle with maple syrup and serve.