I don't use milk in my scrambled eggs or French toast, I use water. I think it makes for a lighter texture. I don't measure the amount, but usually use the eggshell half to "measure" it...a little under half a shell of water per egg.

I like thick slices of baguette, rolls, croissants, challah, even a lighter-style corn bread. Just not basic, sliced white bread. I soak it thoroughly in the egg, and any leftover egg in the bowl gets slowly drizzled onto the bread as it cooks.

Sometimes I add a flavoring. Some vanilla, Grand Marnier or other liqueur, a bit of nutmeg. My husband likes cinnamon in French toast, but for some reason, I don't care for it though I like it in other things. And it must be cooked in butter.

Must have real maple syrup, I couldn't be bothered to eat it with the fake stuff. An alternate topping though is fresh berries (local strawberries are ripe now, and I buy them a half flat at a time, yum!) with luscious, not too sweet, whipped cream.

I don't use either. Just eggs, salt, sugar, cinnamon, nutmeg, black pepper, slices of either not-dry French or whole wheat bread, fried on a buttered skillet, served with more butter and maple syrup.

Sherry

I like it eggy....but use cream not water with the egg...about 1 tablespoonful per egg....and I soak the bread until it's saturated and fry slowly in butter.
I add vanilla and a bit of cinnamon..and a bit of sugar....about a teaspoon per egg....my French toast is very like fried bread pudding. LOL!
Linda C

I used to use milk in my french toast, because that's the way my mother used to make it. But in recent years I stopped doing that and like it much better that way. I think the inside of the bread gets too mushy when you use milk.

The soak of the bread depends on the type of bread I'm using. If it's a french style bread I usually do a dip, just long enough to make sure both sides are coated. I find that the middle continues to get saturated, even while it's cooking in the pan. If I'm using a denser bread, like a light rye, the I let is soak a little longer.

I add a splash of cinnamon and brown sugar to the eggs as well.

Unlike Linda I don't like it too eggy. I use milk; I don't measure but if I had to guess I use at least half a half cup to 3 eggs, I'd say a little past the point where the mixture no longer looks or feels like I could possibly be making scrambled eggs. I add a tablespoon or so of sugar, maybe a spash of vanilla. Fried in butter between medium and medium high to get lots of golden brown crust.

Served to my son with honey, wife and daughter with fake syrup, me with the real stuff - Grade B.

I make mine pretty much like FOAS does, maybe a tad less milk. Probably 1/2 cup to 4 or 5 eggs. I eat it as he does too. Nothing but pure maple syrup on mine.

I always use some sort of white bread or egg bread. I 'm not crazy for whole wheat, grain breads or rye.

One important thing to mention is that it's best if you use bread that is a bit stale. Do not use fresh bread.

CUSTARD!

I don't make it very often, but when I do it's with a porous bread that'll soak it all up rather than a batter on the outside, and I use the same proportion of milk and eggs that I would for any other custard. It's not exactly even, but close, though I do it by feel.

Here's the recipe I use:

Lars French Toast

Ingredients:

2 large eggs
2/3 cup water
2 Tbsp oat flour
2 Tbsp unbleached wheat flour
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
4 pieces sliced bread*
butter, for frying
Maple syrup

Directions:

Beat eggs in a small bowl, add water and stir to combine.

Mix dry ingredients together in a separate bowl, and add wet ingredients. Pour all but about 2 tbsp of this mixture into a low (square, if possible) bowl for dipping the bread.

Have cast iron skillet on a burner at medium heat.

Dip one slice of bread into batter and allow it to absorb as much of the mixture as possible.

Add 1 tsp butter (more or less) to the skillet, and then slide the bread onto the skillet using a pancake turner. Cook for 2 minutes on each side, and remove to a 220° oven to keep warm.

Repeat the process until all four pieces have been cooked. For the last piece of bread, it will be easier to pour the remaining batter on top of the bread, to let it absorb. This is in case the bread is falling apart and does not want to stay in shape.

Serve with real maple syrup. Serves two.

*It is best to use bread that is slightly sweet (or Challah) and that has some spice, such as cinnamon, already added to it. If using plain bread, you may want to add a bit of cinnamon and sugar to the batter.

I used to make a French Toast that had more egg, and I also sometimes make deep fried French toast that is dipped in a batter, but I have found that adding flour to the mixture helps a lot. If you haven't tried it using a batter with flour, you might be pleasantly surprised with the results.

Lars

I don't use either, just a few seasonings and the eggs and quality eggs at that. I find they look better than cheaper eggs. I little cream (half and half) will make the egg batter a little thicker which is probably what you want.

I only use Texas toast for french toast, or the same made by Van De Kamp, but not all stores carry it. It will soak the egg better. I just lay the bread on the egg until it soaks it up some, but not too long, then flip to the other side.

I have no idea...LOL. A good splash or two of milk, some cinnamon and that's it for me. I don't like soggy french toast so I'm a fast dipper. Love the cruchy edges for sure. I like my maple syrup on the side so I can dip as I eat. Same for pancakes and waffles..I don't want them getting all wet and soggy. Yes, people LOL at me for that one all the time.

David

Definitely eggy. Maybe 1/4-1/3 c. of milk for 5-6 eggs. Cinnamon + vanilla to the mixture. And I soak the bread until it's saturated w/ egg. And I only use the el-cheapo white sliced sandwich bread for French toast because that's just the way I like it! Have to buy the bread especially for FT because I don't have any other use for it. Which is a good thing because that prevents me from making it very often. :) Cooked in butter & served w/ lots more butter & syrup.

We have French toast about once a week and use a number of recipes. This morning I made it with two slices of 100% whole wheat bread dipped into one egg plus 3 individual containers of International Delight Hazelnut Coffee Creamers. You could make 3-4 slices of bread with this batter if you use a quick dip, but I let the two slices soak it all up.

-Grainlady

Eggy for our family. Maybe 5 or so eggs to 3/4 to 1 cup of milk. Day old Brioche sliced thick with cinnamon, nutmeg, vanilla, brown sugar, and raisins for the overnight version and texas toast for the right now individual servings. Gotta love Sundays mornings and french toast! NancyLouise

I like french toast more savory than sweet so I never add sugar or cinnamon to mine. Definitely eggy, I use a couple of eggs and maybe a tablespoon of milk. I like butter and black pepper on it, no syrup or fruit. I use my own homemade bread, any kind that I've made, and I like it best if the bread is slightly stale.

My girls, however, like it sweet enough to cause a coma. Their favorite is the eggy mixture that I use, but they like sugar, cinnamon and vanilla added and their favorite bread is cinnamon rolls, sliced crossways and dipped, then fried in butter and served with lots of Grade B Maple.

A local restaurant serves french toast made of cinnamon rolls and then topped with ice cream. For breakfast!

Annie

I don't measure. I just crack enough eggs for the number of bread slices and like Linda add a little bit of cream, salt and pepper to my mix. Like Annie, I like a savory French Toast. I let the bread soak up all the custard and if there is any egg mixture left I drizzle it on top of the toast as it is cooking. I slow cook the slices in butter. As the egg drenched bread cooks,it puffs up. I serve mine with butter, salt and pepper. Moe likes his topped with real maple syrup.

I never order French Toast in a restaurant because most restaurants seem to just dip the bread into the egg and fry. Not how I want my French toast.

Ann

For savory French toast I add herbs and sometimes a little white wine.

I like mine eggy and thinned with a little bit of water. No sweet stuff on it for me either.

Just egg on its own for me. No milk, no water or other liquid. No seasonings or flavourings. For me, French toast is a snack or very quick meal, and always savoury. I like mine with Worcestershire sauce on top! I've never eaten it sweet.

I agree, Ann, I like mine well soaked in the egg mixture, then cooked slowly until it's done in the middle...

Annie

I prefer mine less eggy, and made with a milk/egg mixture - sometimes with half and half if it's in the house. Usually with white bread or challah if that's around (much preferable).

I usually add some vanilla extract (real, not the fake stuff) and I fry it in decent oil - not butter. I like it very crisp, in fact, I can't stand it if it's at all mushy. And real maple syrup, warmed, Grade B, dark amber please!

Same ratio of milk/cream to eggs as Ann T & Annie, then slow cooked in butter for the middle to cook through and puff up. But I like to use cinnamon, nutmeg and a drop of vanilla to flavor (no sugar). Then pure maple syrup on top, nothing else.

another Ann

Interesting. Most people seem to like it much eggier than I do. And even some fans of non-sweet French toast; I never put sugar in the soaking stuff but I do always want syrup on it.