Here's the way French Toast has been made in my family for at least 4 generations - but until I got into high school, we called it "egg-bread", as my back-country French-American grandparents had. Everyone I make it for loves it!
Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides.
Do this quickly, so as not to completely soak the bread.
Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color.
Serve with butter and powdered sugar, or preserves (my favorite) or syrup.