Dipables. Slice bread into strips for a finger food-style, hands-on breakfast. (*I still eat my French toast like this :-))
Kabobs. Cut bread into small squares, soak quickly in batter, then cook in a pan, stirring occasionally to be sure they are browned on all sides. Use kabob sticks, alternating pieces of French toast with pieces of fresh fruit.
Shapes. Use cookie cutters to create fun-shaped pieces of French toast--cut up extra bread into bite-size pieces to sprinkle around the plate with the shapes. (*my parents would always do this on St. Patrick's Day adding green food coloring to the egg mixture and cutting 4-leaf clovers out of the bread)
Sandwiches. Cut bread into fours, then create french toast "sandwiches" filled with sliced strawberries and low-fat cream cheese, bananas and peanut butter, or mash up berries.
Monogrammed. Cut your child's first initial out of cardboard for a stencil, then use it to dust powdered sugar letters on each slice of French toast.
If you are making several batches of French toast, you can keep cooked slices warm in a 250 degree oven.