Repeat the process with the remaining bread until you run out of batter
I used our local Haitian bread to prepare those French toasts, which resulted in softer pain perdu. Those of you living away from Haiti can definitely use regular sliced sandwich bread. Just make sure to let them stale a bit. They’ll absorb and hold their shape better than fresh bread.
I usually let my batter rest for about 15-30 minutes, just long enough to allow the flavors to develop. But if you're in a rush, you may skip that resting time.