Bread-to-Egg Ratio

• How far your egg batter stretches when making French toast depends on a number of factors, including the other ingredients in the batter and how long you soak the bread. In general, though, three large eggs make enough batter for at least four slices of French toast. For a dozen slices, use eight or nine large eggs.

Egg-to-Milk Ratio

• You can use fewer eggs by using more milk, but don't go too far or you'll end up with a soggy mess. Stick with a ratio of about one egg for every 1/3 cup of milk. At this rate, the French toast will be crisp on the outside and creamy, but not wet, on the inside. Substitute a bit of cream for an extra-rich texture or the juice and zest of one orange for a flavor twist.

Soak and Serve

• A common mistake when making French toast is to barely dip the bread in the egg mixture before putting it in the skillet. Although you'll need more eggs, it's best to dip each slice for at least 30 seconds on each side. The egg mixture needs to soak thoroughly into the bread to add flavor and prevent dryness. Choose a bread with a fine, dense crumb that's sturdy enough to hold up to this long soaking. Brioche, challah or croissants make excellent French toast. Cut the slices 3/4 inch thick.

Brunch Is On

• Getting the egg-to-bread-to-milk ratio right is only the beginning in making delicious French toast. Start with room-temperature milk and eggs, and whisk them together thoroughly so that the eggs are completely blended. Stir a bit of melted butter, cinnamon, vanilla and sugar into the batter. Be sure to preheat the griddle or skillet over medium-high heat. Spray the griddle with nonstick cooking spray, and melt a dab of butter on it before you add the bread.