Remove the crusts from each slice of bread and cut each crustless slice into 9 equal-sized cubes, approximately 1 inch square.

In a medium-sized mixing bowl, whisk together the eggs, milk, and salt until smooth.

In a separate shallow bowl, combine the sugar and cinnamon, stirring until evenly mixed.

Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1½ tablespoons of butter and let it melt completely.

Dip half of the bread cubes into the egg wash, coating them lightly. Remove excess egg mixture and transfer the cubes to the hot skillet.

Cook the cubes for 2 to 3 minutes, tossing and turning frequently until all sides are golden brown and slightly crispy.

Transfer the hot cubes into the cinnamon sugar mixture and toss gently until fully coated. Remove to a serving plate.

Clean the skillet if necessary, add the remaining 1½ tablespoons of butter, and repeat the dipping and cooking process with the remaining bread cubes.

Coat the second batch with cinnamon sugar and serve immediately with maple syrup for dipping.