Let's talk about this French Toast! For those that don't know, and have never heard of it, French Toast is a bread slice soaked in a sweetened egg-milk (custard) mixture that is cooked in a pan until nice and brown. You can use sourdough bread, but brioche comes highly recommended. I had time, (brioche is a labor of love, hunny) so I made a couple of loaves this week, and then let them age a bit (2 days). I call it "Bassett-ing", as in Angela Bassett. The bread is older but you'd have to guess how much, and likely still be wrong. It's beautiful to look at, and will totally wow you once you've plated it up! Day, or days old brioche develops a certain firmness that can better withstand the soak, and gives a chewier result.
People top it with all kinds of magic ranging from powdered sugar to fruit. It's really up to you. The options are endless. Personally, I douse mine in cinnamon, sprinkle over some powdered sugar, and call it a day. It's the perfect balance of sweetness, spice, and texture. The crunch, or crust on this bread is five star. Be warned! I'm heavy-handed with the cinnamon. I do firmly believe cinnamon is a gift from God himself...to me. Leave it out if it isn't your thing, or simply go with a teaspoon or two.
You want your griddle, cast iron skillet, or fry pan pretty hot when you lay the soaked slices in the pan. My surface heat was 385-390 before I laid the slices in the pan. This will ensure a crisp browned crust, and since the pan cools a bit due to the cold slices, the residual (and ongoing) heat still cook the slices throughout without having to adjust the heat.