French toast, Eggy bread, Torrijas, Bombay toast, Gypsy toast or The Poor Knights of Windsor, call it what you like, depending where you hail from; it is all much of a muchness, with just subtle regional differences.
Just in case you don’t know what the mutual commonality is, it’s bread soaked for a few moments in whisked egg and fried. The variations are abundant though not always clear.
Let’s start with basics, our classic English. Whisk a couple of eggs with a dash of milk and a pinch of salt in a bowl as wide as your loaf of plain white sliced bread. Lower in a slice and give it a little press down to let it breath in the mix. Lay a second slice on top. After a couple of minutes, when the lower half has absorbed as much as it is going to, flip the pair over. The eggy side of the first is now facing upwards. Turn just this one over to sit back on the second below. Flip the pair again and repeat until both sides of each slice are sufficiently soggy.
Melt some decent butter and a splash of olive oil in a hot pan and slide a piece in. It should sizzle. Let it brown well but not burn then flip it over. Repeat adding more butter as required. Job done.
Depending where you are resident top with butter, baked beans, honey, bacon, Marmite, marmalade, maple syrup or cut into soldiers and dunk them in your morning vino.