The big differences between Heymont french toast and that which can be found everywhere else is, one, that we use vanilla and cinnamon in the milk-egg mixture, and two, that we don't merely dip the bread in said mixture, we leave it to soak. The resulting finished product is so much better. We tend to use challah, second day or stale is great, but most any eggy bread, such as a brioche is good.
Pardon the lack of specificity in this recipe.
sliced challah
eggs
milk
vanilla extract
ground cinnamon
Break a few eggs into a wide baking dish or casserole, and beat well with a fork. Add enough milk to make it look right; very pale yellow-ish and milk-like consistency. Flavor with some vanilla and sprinkle in some cinnamon.
Place slices of bread in mixture in one layer and let soak for a minute or so, then flip and soak other side. Repeat until all are done.
Cook on a hot griddle or in a hot pan over medium heat until golden to medium brown. Serve immediately, with maple syrup or a dusting of confectioner's or regular sugar.