This is the critical part. So read carefully. When you dip your bread into the mix, 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 the liquid, you will have to cook it forever in order to avoid eating raw egg. And at that point, it doesn't taste very good any longer. You just want to coat the bread. Not soak it.
Using a non-stick pan 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.