french toast and bacon for breakfast

I like to use a loaf of unsliced challah bread for my French toast - that way I can cut the slices to whatever size I like.  I mix up eggs (usually one per person), milk, a pinch of salt, and a Tbs. of vanilla syrup- then quickly dip in the bread slices and fry them up in a smidgeon of butter.  We do not like our French toast to be soggy.  I also sprinkle both sides with cinnamon.  Serve with butter and maple syrup. All this can happen while the bacon bakes in the oven (no splattering mess on the stove).  I do thick sliced bacon at 400 degrees for 7-10 minutes per side on a rimmed baking sheet.