I have finally found a recipe that I absolutely love. I DESPISE mushy french toast so never order it but since finding this recipe, I've been buying a loaf of challah, making it on Sundays and keeping it in the fridge for the week. Perfect after being toasted for a few minutes and DS loves it! I also add cinnamon. Here it is:

French Toast
for Challah or Sandwich Bread
From America's Test Kitchen/Cook's Illustrated

2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cup milk
4 teaspoons vanilla extract
4 tablespoons sugar
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
8-10 slices day-old challah, ¾ inch thick,
or 12-16 slices day-old high-quality sandwich bread
Unsalted butter for frying
(1 tablespoon per batch.)

Heat a 10 or 12 inch skillet over medium heat for 5 minutes. Meanwhile, beat the eggs lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour and salt, continuing to whisk until smooth. Soak the bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up the bread and allow the excess batter to drip off; repeat with the remaining slices.

Swirl 1 tablespoon butter in the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter to the skillet for each new batch.