We used a baguette which made small manageable slices that would not fall apart when soaked.
I helped them to crack the eggs and pour the milk.
They whisked the mixture, poured it, dipped bread slices, using tongs to flip the bread and transfer it to a plate.
An adult did the actual frying in an electric skillet.
We served it at snack time on a napkin with just a sprinkle of confectioners sugar.
Almost all the children ate it.
French toast is a very forgiving recipe as the amounts are not so critical. We used cinnamon and nutmeg, vanilla is also nice.
Afterwards I put the bowls, whisks and a flat pan in the dramatic play area to allow them to reenact the activity on their own.