When we have lots of eggs, one of our favorite breakfasts is French toast. It is especially good when using thick slices of homemade whole grain breads like whole wheat with rolled oats or multi-grains added. This means I start planning French toast a day ahead of time. Whenever I make fresh bread, a loaf is devoured at the dinner table. If I'm planning French toast for breakfast the next day, I just make two loaves -- and hide one.
Cut inch-thick slices of bread, then dip in the batter:
1/2 cup milk
t. vanilla or splash of Kahlua (alcohol evaporates during cooking)
This amount of batter is good for four to six slices, depending on how much you let them absorb. I put the bread in the batter, then immediately flip it over to coat the other side, then lift it out and place it on a hot griddle or skillet over a low heat. If you cook it on too high a heat, it will stick, and the outside will burn before the inside has a chance to cook.
We prefer to serve French toast with maple syrup and some kind of sausage -- our homemade turkey or pork sausage or store-bought vegetarian sausage for my daughters. This is so hearty, especially when made with the whole grain bread that most people only eat one or two slices.