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Sep 14, 2008 06:58 AM

Question about french toast

When making various amouts of french toast what would the egg/milk proportions be? 1/2 cup milk per egg, etc?

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  1. this cites martha stewart's recipe for 4 eggs to one cup milk ratio. so 1/4 C milk per egg.
    to me, that sounds a little eggy. i think there is some room for variation in proportions, though.

    3 Replies
    1. re: alkapal

      I agree - that sounds eggy to me too. I made some brioche french toast recently and while I don't have the recipe here, I think there was more milk per egg. I also like to add a little vanilla extract to the mix, and a pinch of salt.

      1. re: MMRuth

        same here, mmruth, i add vanilla extract (a tiny amount, as well) and a dash of salt. gotta have the salt, or the dish is flat-tasting.

        try some with your ratio. do a little test run. get some maple syrup warmed up, too. yum.

        1. re: MMRuth

          I love this brioche french toast recipe and it's 1 1/2 cups of dairy to 3 eggs:

          The bourbon and whole vanilla bean really make the dish shine.

      2. I always just pour freehand, but I'm thinking that I usually use three eggs and use just shy of half quart of milk, so 2/3 cup milk per egg is about right for me. I don't like it to be too eggy. And make sure you put in that dash of salt and a little cinnamon. Also, I like to fry in canola oil and butter, but I like things extra-rich.


        1 Reply
        1. re: alysonlaurel

          Just this morning...challah bread, cut 8 slices

          dipping mixture:
          3 eggs
          1/3 cup milk
          1/4 cup orange juice
          1 tsp. almond extract
          fresh grind of cinnamon bark
          sprinkle of toasted almonds

        2. I use 2 eggs per cup of milk, plus a shot of vanilla, one of bourbon and some orange zest!

          And a pinch of salt. . .

          1. Am I the only one who likes eggy french toast??? I can't remember ever adding milk, maybe a splash once in a blue moon if I was short on eggs. Quick dip of bread (preferably sourdough) in the beaten eggs, fry crispy in a cast iron skillet in a little oil and serve slathered with butter and maple syrup (homemade blueberry syrup for Mr. BR) and maybe a side of bacon or sausage.

            9 Replies
            1. re: BeefeaterRocks

              Might be a bit of a hijack but has anyone made a savory French Toast? I really have no sweet tooth and syrup and pancakes have scarred me for life, (poor family and we lived on them...three meals a day for over two weeks. When we ran out of maple syrup it was karo...gag...gag...wretching) just cant eat them but savory? I was thinking something like using a garlic/parm or rosemary bread, dipped as per usual and served with a cheese or light tomato sauce maybe topped with a poached egg....just wondering if anyone has done anything like this?

              1. re: bubbles4me

                I haven't but I don't see why you couldn't since it'd be similar to a strata/frittata...Take a banana stuffed french toast recipe and drop the sugar and vanilla, add herbs and sub in say spinach and cheese for the banana. Interesting idea bubbles4me - something I might have to try this week to use up some leftover bread.

                1. re: bubbles4me


                  bubbles4me, this CH post/link discussed savory french toast. Enjoy!

                  1. re: HillJ

                    HillJ thank you so much...did not even occur to me to do a search, those look really tasty. I think I'm going to try it!

                  2. re: bubbles4me

                    Savory is a great idea. The french make ham and cheese sandwiches on french toast. I was just thinking of making a savory cheesecake to have with bread and wine.

                    you could make a beautiful layered french toast, You could either make them thin and layered or one thick chunk on the bottom. either would look nice.. top it with lightly dressed salad, avocados, tomatoes, the sky is the limit! Great Idea.

                  3. re: BeefeaterRocks

                    The milk and/or half & half along with the eggs creates a 'custard love' in the french toast which really is the magic of a well-done version....

                    I'm sure I'd eat seconds of yours as well!

                    1. re: Mild Bill

                      Ah, well put, but I don't want custard for breakfast and bubbles4me I feel your pain however we didn't have maple syrup only Karo which is probably why I must have maple syrup on my french toast, pancakes & waffles.

                    2. re: BeefeaterRocks

                      beefeaterrocks, french bread, imo, is a bread carrying a custard base that is then cooked in a skillet. in order for the bread to become one with the custard base during cooking, the bread must be soaked through first. "a quick dip" into eggs is not "french toast," imo, no matter how good it might be.

                      and bubbles4me, googling for this thread, i came upon a recipe for a savory "stuffed french toast" with ham and cheese. to me, it sounds very akin to a croque monsieur. i would think any kind of quiche flavorings would be a good pairing within a french toast sandwich. but particles in the coating (of herbs, whatever) may tend to burn -- but i guess it depends on the herb....

                      look, here's a thread from chowhound:

                      1. re: BeefeaterRocks

                        I'm with you. The only purpose of the milk is to allow the mixture to be absorbed into the bread. I put a few tablespoons per egg, and using good open crumb bread, it works perfectly.

                        There is an alternate version, however, where thick slices bread are soaked overnight in a more milky mixture, yielding a definite custard-like interior. When I made it a few months back, it turned out delicious, but not the classic American french toast. see

                      2. As with others who have posted, I just pour rather than use a recipe (which I'll admit is unusual for me). Basically I use an egg or two. And use enough milk (whatever I have on hand) to make scrambled eggs. Mostly egg with some milk. I dip the bread in the egg/milk mixture, and fry it. Pour maple syrup over it. Very tasty and satisfying.

                        After using up the bread I want to eat in a meal, I take the remaining egg/milk mixture and fry it up as scrambled eggs on the skillet and serve it (to myself) next to the French Toast.

                        It's my understanding that French Toast was created as a way of dealing with old, stale bread. Makes sense.