I don't mean to seem disagreeable by partially agreeing. But I didn't say I only liked white bread or suggest staying away from artisanal bread for french toast. What I tried to say and seem to have garbled was that breads made entirely from whole wheat flour don't yield the texture I want.
Most people make french toast with an egg wash. Instead I soak the daylights out of my french toast so that it's very fragile when it leaves the egg eash. It makes my french toast more like butter pan-fried bread pudding, than typical American french toast. Cooking that way, bread made entirely from whole wheat flour tends to fall apart too easily, and the final texture is too rubbery. However, a variety of multi-grain breads do well, as does light whole wheat made from 50% whole wheat and 50% unbleached white.
And anyway, de gustibus non disputandum. What I find heavy, rubbery or otherwise not very good, other people find chewy and delicious. I'm certainly not going to disagree with you about what you like. You like it, that's plenty good enough for me to make it for you your way. On the other hand, there's a reason you don't see much whole grain french toast on restaurant menus, but do see multi-grain pancackes and waffles.
Maybe it's one of the English/American language things -- but I'm interested in Ishbel's scones. Not that I've tried it a lot of times, but I've never been able to make ALL whole-wheat scones or (American) biscuits work -- way too heavy. Whole wheat flour is very "hard," in that it has a high protein content. A lot of bakers use softer than average flour for the purpose. By way of a few examples, "southern" biscuits are southern because of the flour, European white flour is softer than American which has to do with the lightness and tenderness of the scones, and personally I use a mix of cake and AP flours.
Now here, I'm using "scone" to mean what I associate with English scones -- something like an extra-rich, slightly sweet, American biscuit. Someone else mentioned bran muffins -- which I heartily second as wonderful. Ishbel may be off into "muffins," I don't know, I'm asking.