This is my base recipe for french toast. You can amend the recipe based on what flavors you want to produce. You can add all sorts of extracts to the base, and you can add liquor to the base, add flavored sugars to the base, double the base or triple it easily, and even make the base savory for a french toast dinner. If you prefer an eggier french toast, add an egg and reduce the amount of dairy by a quarter cup. For the bread, I like to use thick slices of brioche or a good quality sandwich bread. You can keep the French Toast warm while you cook all the bread by placing it in a 200 degree F. oven in an oven-proof dish.