White bread
Eggs (or Eggbeaters)
Vanilla extract
Half & half (or milk)
Cinnamon
Granulated sugar
butter or Pam
Maple syrup

The key to French toast is the bread. The denser the better, so it does not soak up too much of the egg mixture. Break a few eggs into a shallow bowl and whip with a fork. Add half & half in an amount equal to about 20% of the egg volume.

Next, splash in some vanilla extract (about 1 teaspoon for 4 eggs) and beat eggs while adding a mixture of cinnamon and sugar. Grease pan with butter (Pam works, but isn't as good) and coat bread on each side with a dip in the egg mixture.

Use a medium burner flame and sprinkle toast with cinnamon-sugar when done. Warm maple syrup, if desired, and serve over hot toast.