For my money, the best French Toast is made with French Bread. Here in formerly-French New Orleans, it's called "lost bread" ~ a literal translation of the French name for the dish, "pain perdu."

Our local French bread works really well because it's very airy, with large empty spaces or air-bubbles making for a lot of interface through which the egg-millk mixture can soak into the bread. And of course, dry stale bread works better than fresh because of the superior soaking-up properties. Hence the name "pain perdu / lost bread" ~ the dish was first conceived and created as a way to use up stale bread that would otherwise be "lost" or wasted.

I've always eaten pancakes, waffles, and French toast with butter and syrup ~ whenever possible, anyway. I realize that some folks sprinkle on dry powdered sugar (confectioner's sugar) instead of syrup. My late father always told us that, in the South Pacific during World War II, when syrup was not available, they used orange juice with confectioner's sugar as a syrup substitute, and whenever we were syrup-less, he would gladly demonstrate. He didn't pre-mix the juice and sugar into a thick solution or syrup, just sprinkled on a lot of sugar and then drizzled a little bit of juice, just enough to moisten, not to soak.