Preheat oven to 200°F (90°C).

In a large bowl, whisk together eggs, milk, Parmesan, garlic powder, dry mustard, chili powder, half of salt and half of sugar.

In a large non-stick skillet, heat some of the oil over medium heat.

Dip bread slices into egg mixture one at a time, turning to coat thoroughly.

Cook bread for 1 to 2 minutes on each side until golden. Place French toast slices in a baking dish and transfer to oven to keep warm. Repeat until all slices are golden brown.

Wipe skillet. Add 1 tsp (5 mL) olive oil and heat over medium-high heat. Add tomatoes. Sprinkle with pepper and remaining salt and sugar. Cook until skin begins to split, 1 to 2 minutes. Stir gently. Sprinkle with parsley. Remove from heat.

Divide toast among 4 plates and garnish with avocado slices and ricotta. Top with tomato mixture.