Slice fresh bread at least an inch thick
3 or 4 eggs for two slices
1/4 cup milk per egg
dash of salt (optional)
Beat the eggs and milk mixture and pour into a flat pan or dish so the bread can soak in it for 15 minutes (after 10 minutes turn the slices over for thorough soaking.)  The bread will be totally limp and almost falling apart; so you will need a large spatula/pancake turner to lift it into the 340 degree buttered skillet.  (The same temperature used for cooking pancakes.)  When the bottom is golden brown, flip it.  Put a pat of butter on the top cooked side and start to spread it.  By the time the butter has melted enough to be fully spread the bottom side will be done and it is time to move it to your plate for eating.  The result is the surface is similar to regular French toast but the inside has the taste and texture of custard.  Most people make French toast when they have stale bread and/or they are trying to stretch a few eggs.  By contrast I will make (or buy) the bread that day for use that evening because fresh bread soaks up more than stale bread.  (This is counter intuitive so I can’t explain it.)  It should be a good quality bread like Italian (not square sandwich bread.)  This is a gourmet quality dish that I serve to guests for supper (without the gourmet fancy presentation).