Whisk eggs, milk, orange zest, and cinnamon together and pour into a shallow dish, such as a pie plate. When I say whisk, I mean really whisk. I can’t stand it when there are clumps of spices on some pieces of bread and none on others. A vigorous whisking between each batch, when cooking, will avoid that catastrophe.
Combine your fruit, sugar, and orange juice in a medium bowl. Gently toss and allow to sit at room temperature until ready to serve. If you’re a plan-ahead kind of person, congratulations on that, and also cover the fruit and refrigerate until needed.
Place marmalade, maple syrup, sugar, and orange juice in small saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the syrup begins to thicken. Set aside to cool while you make the French toast.
Place a wire rack set on a sheet pan in a 200° oven. This is where you’ll place the finished toast, to keep warm when done cooking. Warm a skillet or cast iron pan up to medium high heat. Drop 1 tablespoon of butter in the pan and allow to melt. Dip a slice of bread in egg mixture, turning to coat both sides evenly. Place a piece of dipped bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Repeat with the rest of the bread.
Serve with fruit and marmalade syrup.