Crack your egg into a large bowl, add milk and vanilla, and mix well with a whisk to make a smooth egg mixture.
This is the critical part. So read carefully. When you dip your bread into the egg batter, do it quickly. Drop it in, flip it over, and take it out again immediately. This (in my humble opinion) is the key to really great french toast. If you allow the bread to really soak up a ton of liquid, you will have to cook it forever in order to avoid eating raw eggs. And at that point, it doesn't taste very good any longer. You just want to coat the surface of the bread with the egg mixture. Do not soak it.
Using a non-stick pan, or griddle, and a very light coat of olive oil to cook the bread on both sides. Cook till golden brown.
When the toast has cooled slightly, cut it into strips (about 4 strips per slice), and serve with a bit of honey or maple syrup for dipping.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.