Right, so at nearly eleven months we have finally dived in on the egg eventually (partly in an effort to 'bind' my poor daughter's poo back to some sort of solidity, I admit). We are big fans of French toast in this household, but only, and I mean only, made with Scottish Plain bread. If you think you've tasted white bread before, think again, for they don't some any whiter than a plain loaf, in all its doughy, burnt-crusted gorgeousness. Stupid foofy cotton wool bread tastes weird with egg, I think, so try to get the doughiest loaf you can.
Obviously you know how to make it, just crack a couple of eggs into a dish large enough for your bread, fling in the slices and then prick with a fork so that it better absorbs the egg. Once you are satisfied that the bread is suitably eggy, drop it into some warmed olice oil in a frying pan and fry it until golden-ish. Some people eat this with sugar but they are mostly American. I'm strictly savoury myself.