I’ve made these a few times now, and the kids go absolutely nuts every time. Granted, they should not be an everyday kind of breakfast (that whole rolled in cinnamon sugar thing), but if you ever want to chipper them up on a Saturday morning, this is what you should make.
I originally found the recipe on Pinterest, and it’s on Nagi’s blog: Recipe Tin Eats. I made a few little changes, mainly because I never have stale bread on hand, and I need to cook for more people.
By the way, did you know that the make it or break it for French toast is the staleness of the bread? Fresh bread still has too much moisture in it, and when it absorbs all that eggy goodness, it makes for super soggy french toast. My solution: Put the slices on a baking sheet under the broiler for a minute or two on each side first, until the bread is just starting to show a bit of golden colour. Super simple, and it makes a world of difference! Always use thick sliced toast too. I usually use an Italian style thick slice white sandwich bread, but Texas style bread is great too.