Dave the Hubby says:  Breakfasts on Saturday, growing up, were always something battered, a rotating menu of pancakes, waffles (both made via Bisquik) and french toast.  Years later, I did some research and cobbled together this recipe.  I always keep slowly ratcheting up the extra spices -- which should be, of course, to taste, the point here being that there's more to french toast than egg and milk batter.  Spice it up!

Ingredients:

• 4 eggs, whole and beaten
• 1 cup milk
• 1 tsp sugar
• 1½  tsp vanilla
• 1½  tsp cinnamon
• 1 tsp nutmeg
• 4 slices of bread

A note on bread:  I prefer something on the soft side, but thin/sandwich cut.  Other people prefer a thick slice.  The bread should be soft enough to soak up the egg/milk mix, hearty enough to maintain its integrity when dredging and flipping, and of a taste not to conflict with the spices or topping.  White or buttermilk work great.

A note on toppings:  I'm a butter and maple syrup guy.  Never been much into the powdered sugar, or the fruit syrup, but your mileage may vary.  Whatever, make sure you have plenty on hand before starting the toast!

Directions:

1. Blend all of the above in a bowl.  Pour into a 9x13 pan.
2. Heat flat griddle on medium-low (about 1/3 of the way on our stove).
3. Dredge pieces of bread through the mixture, getting them battered on both sides.  Let any excess drip off for a second, then put on the griddle.  Cook on both sides until a thin brown crust appears.  Toast should be crispy on the outside, still a bit tender (though not goopy) on the inside.
4. Top with butter and syrup, or your favorite toppings (see above)

Serves:  Four pieces, or so my notes say.  I almost always double the recipe, and it goes further than 8 slices.  Most adults will eat 4, but poll your guests before starting.  The mix, being eggs and milk, probably won't keep long.  You may be better off making as much toast as you can and freezing the leftovers for mid-week snacking.

Source:  Dave the Hubby

UPDATE: Yeah, it appears I previously put this recipe up here. Sorry for the dupe.