In a shallow bowl, whisk together the egg, milk, and cinnamon. Dip the bread in the egg mixture; turn to coat.
Melt the butter in a large nonstick skillet over medium heat, then cook the bread until golden, 2 to 3 minutes per side.
Meanwhile, in a small bowl, combine the maple syrup and raspberry jam.
Dust the bread with the sugar. Dividing evenly, top with the syrup-jam mixture.