Good French toast reduces pancakes and waffles to little better than hardtack.

The origin (at least in the US) seems likely to be New Orleans, in the same venue with bread puddings as a revivifier of stale baked goods. The similar "Monte C(h)risto sandwich" may be of French origin, but certainly from after the middle of the 19th century.

Obviously, brioche are best, but many recipes call for thick sliced stale "French" bread (which absorbs less, resulting in a lighter airy product). A worthy substitute: Last night's hot yeast rolls, split. I even recall one sterling example "done" with yesterday's biscuits (split, real ones, not the elasticized ones from a can), a strange combination.

I'm an adherent of (a) butter just at the bubbling point before browning, (b) hot cast iron skillets, and (c) a little "puffing' in a hot oven is not a bad idea and allows the dish to "stand up' longer. Good vanilla in the batter helps, but for me, the cinnamon should be sprinkled atop along with powdered/confections sugar. Some old cooks like evaporated milk instead of milk/cream.

If you must have syrup, why Maple, the unique flavor of its own wasted? Ribbon cane or sorghum maybe. Then there's the school which maintains that nothing tops FT better than a good grade of apricot preserves/compote. Good French Toast needs no lather at all, but life rarely gets better than topping with a few sliced, sugared strawberries marinated in a drop of Port.

Two triangles per serving? That's not even aperif-sized!