I love French Toast. Its by far my favorite breakfast food and who ever invented it is pure genius. Its also one of the few really good items my mom could cook. However, I learned how to cook this at around 8 years old and made it many times for myself. My mom would always curse at me because of the mess I made, but hey I was kid. It tooled around with the recipe numerous times and here is my version. I have a kids version and an adult version. To make the kid version just omit the alcohol.
The main ingredients are bread, eggs, sugar and cream. For the bread, if you have a favorite bread by all means use it. I used to make this with slightly stale Wonder Bread all the time. Now I use Challah, or Hallah. You can use Brioche, which is French Challah or Challah, Jewish Brioche. It doesn't really matter, I would just say that you probably should avoid sourdough bread for this recipe.
sliced day old Challah, Brioche or any other White bread you like
3-4 large to extra large eggs (approximate since eggs have different consistencies batch to batch)
1/3 cup granulated sugar
1/4 cup favorite liquer or liquor, I like Grand Marnier or Cointreau (omit this if serving to children or alcoholics)'
1/4 cup heavy cream
1/4 teaspoon vanilla
Beat eggs sugar liquer if using, vanilla and heavy cream together. Should have a slightly thickened consistency. If you think its too watery add an additional tablespoon of sugar and taste it should be sweet. It should be noted that consuming raw egg products could be detrimental to your health. If you are afraid of getting sick, do not taste this before cooking. My one and final warning on that topic. Pour mixture into a lipped shallow dish. That's one with a rim so your mixture doesn't get on the counter or floor. Add sliced bread and start poking and mashing with a fork. You want to see some of the egg mixture start penetrating the bread to reach the top side. Once that is done, flip the bread and mash down on it with the back of a fork. Heat you pan to medium and melt two tablespoons of butter to coat the bottom. Add soaked bread slices and cook to golden brown. Then flip and cook until lightly brown and remove from pan and put on plate. Dust the toast lightly with sugar if you like it real sweet. Do not under any circumstance use powered sugar on your beautiful French Toast. I will personally rap you across the knuckles with a wooden spoon. Powdered sugar contains cornstarch and that prevents the maple syrup you are about to put on your toast from adhering and spilling over the sides. Granulated sugar absorbs the syrup for a lightly crunchy yumminess. I promise its delicious.