Heat a non-stick skillet on medium heat and add in the butter.
Dip both sides of each slice of bread into the egg mixture. Cook in the skillet until golden brown on each side (you may have to do this in two batches depending on how big your skillet is). Transfer french toast to 2 plates.
Give the skillet a quick clean with some kitchen paper and then heat the skillet on medium heat and add in the oil. Once the oil is hot, stir fry the garlic, bacon and mushrooms until the mushrooms are tender.
Add in the cherry tomatoes and cook for about 30 seconds. Add salt and pepper as needed and remove the skillet from the heat.
Pile the mushroom mixture on top of the french toast. Sprinkle with some parsley and a dizzle of maple syrup to serve.
If you have a smaller skillet and need to cook the french toast in two batches then be sure to divide the butter.