French toast - ratio of milk-eggs
What is the ideal milk-egg mixture for french toast, not soaked overnight, or if soaked overnight?
What is your magic formula? Nothing too esoteric please, just simple b-fast fare.
4 eggs to a cup of whole milk. I sometimes go with 5 eggs to a cup of whole milk or half-n-half. Makes it richer. Trick is to cook it slowly so it cooks completely without getting too brown. I only soak it overnight if its made with very thick slices of baguettes or if it's intended as a breakfast strata (e.g. blueberry strata) over which I dollop creme fresche.
I sometimes add sugar, sometimes honey, often either or a combination of vanilla, coconut, cinnamon, nutmeg, haselnuts, pecans, etc. to the recipe as a change of pace.
LIke todao said, my baseline is 4 eggs with a cup of milk.
Sometimes, depending on the bread and other ingredients, I'll go with 3 eggs with 1.5 cups of half-and-half.