French Toast, or more romantically Lost Bread, is a breakfast that I should cook more often. It is one of the few foods that I have loved all my life. As a kid there were two types I liked: Texas Toast that my dad made and I would smother in generic maple flavored syrup; and sourdough from the Italian Cottage, a Chico institution of red-checked table cloths and #10 can Italian food.
These days I believe in four breads for superb French Toast: Sourdough (I'm from California), Pugliese, Brioche, and Challah.
There are certainly dishes that would do well with other breads. Breads featuring nuts or dried fruits could be excellent. However, my top four always perform well and are quite versatile.