Mmm, french toast. I've tried a ton in LA (and elsewhere), but am always on the look out for more, better, bigger, stronger. Personally, I like the batter to soak all the way through, keeping the very center a bit soggy and a crispy, nearly fried outside. And as for syrup - maple only, please. I think DuPars does a decent job, and this little stand in the corner of the 3rd St. Farmer's Market. Thoughts?