Crack the eggs into a large bow, and whisk lightly. Add the milk, sugar, cinnamon, optional vanilla, and salt. Whisk until combined.
Pour the mixture into 6 4-ounce ramekins. Place the ramekins into a 9-x 13-inch baking tray. Slowly add some hot water to the baking dish so that it covers the base of the ramekins halfway.
Bake for 50 minutes. Cool the ramekins on a wire cooling rack for 15 minutes, and sprinkle with more cinnamon. Serve warm, or chilled with optional fruit on top.