You should be keeping active yeast in the fridge, unless it's stored in foil lined packets. Your yeast may be dead. You can test this by putting some of it in 110°F water (just over body temp, the water should feel slightly warm to the touch, if you don't have a thermometer) along with 2 teaspoons of sugar. If it foams after ten minutes, it's alive!! Otherwise, RIP yeast.

I've never seen recipes call for active yeast as a flavor component, nor French toast call for nooch, but the latter isn't unimaginable. The former is very bizarre to me. Unless it's used in the rising of the actual bread used for French toast. Tangentially, that should be challah, in my opinion. Stale challah makes for the best French toast.