All I can address is how I make French toast, Charlie.
I was given this recipe by a restaurant in New Orleans 50+ years ago and love it and have seen no reason to stray.
For 4 slices of bread, your choice, in a large flat bowl, whisk 4 large eggs, along with a splash of real vanilla extract, about 2 teaspoons of granulated sugar, tiny pinch of salt, and about 1/4 cup whole (100%) milk or half-and-half. Stir until everything is well-blended.
Coat a large skillet or griddle with enough vegetable or canola oil to make sure the surface is very well-coated. Less than 1/4 inch. Heat until you see the oil shimmer/ripple.
Next, with a table fork, dip each piece of bread in the egg mixture. Push down with the back of the fork, then turn over, coating the other side, pushing down again.
Carefully lift the piece of bread, using the fork, and allowing most of the egg wash to drain off back into the bowl. Put the bread into the oiled pan ready to cook.
Allow the bread to "fry" for about 3 minutes, turn and cook for another 3 minutes.
Both sides should be uniformly golden.
Serve with butter, syrup and jam/jelly of your choice.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!