I think I started drooling when I saw this picture. I know I was drooling after reading the description.

:: Offers bib... ::

I haven't enjoyed French Toast in quite a while. This might be a good recipe to try.

I like using 'Texas Bread' (THICK slices), but don't add milk to my blended egg(s) (Tends to make the bread far too watery).
I add the cinnamon, then usually a dash of powdered sugar, and of course, syrup of choice (Blueberry or Maple for me, plz!).
I really gotta stop checking my accnt. late at night, 'cause a LOT of you enjoy cooking and sharing your recipes, and then I feel like I'm going to be hungry!

That's similar to my own "recipe," but I do add milk to the eggs--it helps smooth it out. Only a tablespoonful to two eggs though.

Texas Toast bread makes the BEST French toast, but Rocket's idea of using cinnamon bread sounds pretty good!

*Nodnods*
Oh, indeed!
I like the 'Sandwich' thickness for quantity, and ease-of-cooking (Try feeding a kid or dozen and you know exactly of what I speak!). They fry-up fast, and with the cinnamon already in them that's one less thing you have to worry about (And far less 'Mess' if said kiddies get ahold of the shaker!).

That Pepperidge Farm bread must have made for some divine French toast! I haven't made any in some time but when I do, I love making it with thick bread (Franz thick sliced Texas Toast sandwich bread). The only other ingredient I use in my recipe is a little bit of pure vanilla extract.

Texas Toast has just about ruined me for any other kind of bread for French Toast.