When I was growing up on the farm in Minnesota, we usually buttered french toast and just put a little salt and pepper on it. After I learned that most people use syrup, I usually did myself for a long time. I'm inconsistent now. If the toast doesn't have any sugar sprinkled on when it's served, I may revert to butter, salt, and pepper. Then I may use syrup on my last slice for dessert. I tend to order sausage patties with french toast, but can be happy with ham, bacon, or sausage links.