In my youth my mother used to make french toast on weekends and it was delicious. The next breakfast item she was a first class chef making was buckwheat pancakes.
The secret to good french toast is to give each slice plenty of time to soak up the egg mixture before slapping it in the skillet.
And then cook it low and slow, so's you don't scorch it. Yup, that looks about ideal, though I'd do without the syrup--don't need the sugar. We had some yesterday with my wife's wild plum jam--tart, tangy, and not at all too sweet.
Also, make sure the bread is stale. I like to add one yolk for every full egg as well. It cuts down on that slimy, drippy stuff .