Gather your pantry staples for this quick yet satisfying breakfast.
By thoroughly testing batch after batch, we've found the ideal ratio for eggs, milk, and sugar.My sister and five-year-old nephew have been staying with me this week, so, trying to be a good uncle, I asked beforehand what his favorite foods were. On the list, among Cheerios and chicken feet , was French toast.
I took a quick look at various recipes and found the typical range to be anywhere from two to four eggs per cup of milk. If I were to tell a fairy-tale version of this test to my nephew, it would go something like this: Next, she tasted Papa Bear's toast, made with four eggs per cup of milk. "This French toast is too eggy and dense," she remarked with a frown.
I made batches with two-percent, whole, and heavy cream. The two-percent and whole milk were hard to tell apart, but cream, unsurprisingly, made a difference—whether it's better, though, is a toss-up. The cream created a more luxurious, thicker batter that resulted in a richer-tasting French toast, but all that extra fat also left a greasy feeling in the mouth that I found unpleasant. Others might not be as bothered by that, so it's really a matter of personal preference.
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