When making French toast, you first have to start with a good dense bread. I used a locally made artisan bread, that I sliced myself. You also need to soak the bread in the custard mixture for 2 to 3 minutes. You can divide the recipe in half to serve two for breakfast or brunch. A Mimosa would be excellent to serve with this for brunch.
3 T granulated sugar
Confectioners' sugar, for serving
Pure maple syrup, for serving
In a large mixing bowl, whisk the eggs very well.
Lift bread out of custard, letting excess drip back into the bowl.
Cook slices in a cast-iron skillet over medium-high heat with some of the butter and the oil.
While bread is cooking, put two more slices of bread in the custard mixture to soak.