Only bread pudding, if you over do the custard mix and get the bread soggy. Then it kinda settles into a solid. Also, you use a LOT of sugar in pudding.
When just lightly coated it is just like regular French toast, in both taste and texture, and still has the nice crunch! There is a little of each sugar, but it is not too sweet and you can use the syrup to enhance it.
I don't put any raisins in this, like you would in a bread pudding either. Just my take on it, so I guess you can call it anything you like.