The Quest: French Toast

French Toast at home on an easy-like-Sunday morning.
Unfortunately, our attempt at cornflake-covered French Toast looked nothing like Lionel Richie, and I have a lack of photographic evidence to prove it.


The base: Rudi's Multigrain bread and Rudi's Raisin bread
Out of all the gluten-free bread available in the grocery stores where I am, the two that most resemble regular bread are both from Denver, Colorado: Udi's and Rudi's. But only Rudi's has the Raisin variety, and it's a keeper. Even frozen, the good-sized raisins are scattered thickly throughout each slice.
Having seen a recipe in the newly acquired 1000 Gluten-Free Recipes cookbook for French Toast, and remembering the cornflake-dusted variant we'd had once before at a nearby eatery, we decided to modify things a bit.

Carol Fenster's recipe calls for six slices of bread and six eggs -- of course, this is also you let something sit overnight. In addition to not using her bread, I also cut back on the amount of eggs -- three seemed like plenty for the five slices of bread we were using.
One problem I've discovered with using gluten-free bread in french toast is that it falls apart so quickly. Any reccomendations on that?
Also, there's generally so much egg and milk mixture left over that I feel terrible about wasting. I thought about adding another egg and baking it into a custard, but that didn't seem to take.

After soaking the bread slices, I covered them with crushed gluten-free cornflakes from Nature's Path and tossed them on the griddle.
While the results were delicious, the bread fell apart and lacked some of the eggy sweetness I look for in french toast. I think with a few modifications, there's some potential.

Recommendations?