The V2 of Bread Pudding and French Toast has that odd smell/flavor for me as well, the French Toast V2 smells like burnt rubber to me. Both V1 versions are a lot better but still need to play around with percentages with both. My taste still leans toward CAP French Toast though, it has more of a buttery maple syrup taste to it but the RFSC might be more realistic.
As far as percentages we are still in the infancy of the SC line so we are all feeling are way around what we like. A lot of RFSC flavors are not good to me as single flavors mixes but they work well to compliment other flavors. The 1 to 2.5% is just a guideline, don't get so caught up in staying in that box. FA has been brought up a number of times and there is no argument they make a fine product. I have converted some FA recipes into RFSC using the same percentages and find RFSC to be about on par strength wise, with one simple recipe I posted earlier the RFSC was much stronger actually.
Maybe they should have kept the name "Raw Extracts" instead of changing it to Super Concentrates, while some are super strong others are not, some are downright subtle to the point of barely being able to taste it. There just like every other flavor line, they have there hits and misses.