Dip your bread in the egg mixture, making sure both sides are fully covered in liquid, but don't let the bread just sit in the mixture or it will get soggy and you'll have soggy french toast. If you are using thinner slices of bread, you'll only need a second or so on each side, and if you're using thicker sliced brioche, you'll need just a tad longer to soak each side. Let the excess liquid drip off a bit before cooking. Don't let the bread sit around once it's dunked - add it right to your hot, greased cooktop.