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And I've often eaten French Toast with just butter and powdered sugar, no syrup anywhere.
Plus, in this case, the French Toast is taking the place of the cake as it will have a similar texture and makeup to the crumb of cake.
According to the comments section, people have made it and loved it. So, that's good enough for me 
Too rich for me, but I'd try a taste. 
slice up into smaller pieces and share
real maple syrup. from vermont or quebec or maine. 
period.
no maple syrup? not french toast. just some sort of facsimile. 
It's finished as French Toast when it's browned in the pan
And I'm off to get pizza
then shopping...A Cuisinart brand 3.5 qt sauté pan, stainless steel, for just over $38, tax included! I've been needing that kind of medium-sized, straight-sided sauté pan for a while, but could never justify the much higher prices ($60-80, before taxes!)
Just have to clean it, touch up some scratches with a diamond file for the roughest spots, and I'm good to go for doing some vegetarian French cooking 
Hey, I'm in Maine, which is practically Quebec, which is practically France!
Whereas Kentauros, iirc, is somewhere southwest, which is practically Mexico...so what would some tex-mex southerners know about French cuisine?
Not to mention I'm right next door to Bahstin. Which the centaur can't even spell right!
not to mention that I grew up watching Julia Child on PBS (the original shows, not DVDs) 
And "Boston" sounds like "Austin" with a 'b', DU's favorite (and seemingly only known) Texas city
Now, it does matter what part of France you'd prefer to visit. From everyone I've known that's gone to France, and is someone that likes the warmer areas of this country, to a T they all recommend the South of France. I suspect I'll agree, because I like pretty much any area on the Mediterranean. It's nice and warm!
That's not very Frenchlike
And need I mention - poutine! 
Not to mention the now demise of Tim Hortons. Will Pizza Pizza be next?
I tried the Tim Hortons a couple years back up in Rockland. I wasn't impressed. I didn't get what the fuss was about...
I only know secondhand, whether from watching SCTV, or when my past-wife (polite term for 'ex') talked about them. She is a Newfie, and lived in Ontario most of her life. So, I've been well-exposed to Canadian food and "tastes"
Especially when people put whipped cream on them
my Flourless Chocolate Cake recipe in C&B
I just may have to give this a try.
I can tell you, it won't look all perfect like that photo.
And some things do get almost too sweet, like some of the Lebanese filo-pastries that are soaked in honey. Yes, they are good, but I can't eat more than a few bites before I'm downing a pint of water!
As for your other suggestions, I wouldn't try the meat items, but might consider the grilled-cheese option, minus the jelly
in fact I don't really care for either of the originals
only French toast I ever liked was the deep fried battered kind at Bobs Big Boy.
and I don't really like custardy goo much either. How can such a picky eater get so fat?
Everyone likes different things, thankfully (That is, chefs would be out of business if there was no variety.)
Have a look around the KA Flour blog, though. Lots of good stuff there
For some reason, they always seem drooled on.
maybe, but no I meant when I looked
And sometimes even bought things from them, like a Danish dough whisk so I could do no-knead bread dough mixing. The bucket I bought from a local restaurant supply store that will sell to the public. KAF sells proofing buckets, too, but might as well buy that kind of thing locally.
I'm still thinking of getting the donut pans (both the regular and donut-hole pan) so I can try their pumpkin-cake-donut recipe
you posted this!!
And you made me laugh out loud!
Boston Cream Pie Belgian Waffles!
(in order to keep the French aspect in there)
I wonder if Poirot would eat them...
Considering some of the things he ate 
At least we now know that this dish has the capability of getting one laid!
