I too use the Pepperidge Farm Cinnamon bread. Because it is so much thicker, and at least a day old after opening it, I have no problem. I have always cooked with 'portion control.' For me it is one large egg per person with a glug of milk or half and half. I also use a two-burner griddle. Any leftover egg mixture gets poured over the last pieces of bread. Poke the pieces with a fork and gently pour over the bread. Those last pieces are a bit richer than the rest. I usually have enough to pour over just two pieces of bread after they have been dipped.
I also put the oven on 200ºF. and place the done pieces in there to stay warm. Then I could put the whole mess on the table. I also would place the syrup container in a bowl of hot water. Cold syrup on hot French Toast is not a good thing.