I would make a mix of maple syrup, applesauce and some kind of preserves ( prob. raspberry or blueberry) and dip the toast pieces in a puddle of this.
I don't like French toast drowned in syrup and coated with XXXX sugar, and I can't imagine salt or bacon grease coming into play.

I do mine in a dry, non-stick skillet, or, if have tons of time and want to make a lot ( for rarified guests), bake it in the oven.