Prepare the coffee whipped cream. Whisk the heavy cream and sugar together until stiff peaks form. Gently whisk in the amaretto and espresso. Set the whipped cream into the refrigerator if not using right away.
In a flat dish or pie pan, whisk together the eggs, milk, spices, amaretto, maple syrup, vanilla and salt.
Preheat a large skillet or cast iron pan over medium heat. For each slice, melt 1 tablespoon of butter. Soak each slice of bread very well, then drop into hot pan. Toast for 2 to 3 minutes on each side, or until golden brown.
Serve immediately with a drizzle of maple syrup, a dollop of coffee whipped cream and a sprinkle of cinnamon.