Whisk together the egg, milk, vanilla, and cinnamon in a shallow dish. Add in pita bread and allow to soak. I suggest opening the pita slightly to allow the mixture inside for maximum absorbency. Allow pita to sit in egg mixture while you make the toppings.

Make chia jam by heating frozen raspberries in a small saucepan on medium heat. Smash with a fork or spoon to release juices.

Add chia seeds and stir over low heat until the mixture has thickened.

Whisk together maple syrup and ricotta cheese.

Heat a frypan to medium heat and grease with butter.

Cook pita for 2-3 minutes on each side or until cooked and golden.

Serve with chia jam, cheesecake cream and extra maple syrup!