After years of experimenting, I finally figured out the right temperature and cook time to make French toast with sprouted grain bread so that it is all cooked, but still fluffy.

Put it on a low heat so that the butter melts and sizzles as soon as it gets in the pan but doesn't turn brown even after it's just bubbles and liquid. Cook on one side for 4 minutes, flip and cook on the other side for 4 minutes. And of course, let the next set of breads soak in the egg bath while you cook this.