graham replied to notbob:

>> I was raised on egg/milk mixture, for both scrambled eggs and Fr toast.
>> I later realized, with the milk, scrambled eggs weep and Fr toast is
>> soggy. Scrambled eggs require no milk or cream
>
> That's perhaps US style but on the other side of the pond, it's quite
> normal to add milk and butter.

In the US, French toast is normally made with milk, cream, or half-and-half.
The only reason I can think of not using those items is if you're using a
poor-quality bread like Wonder Bread. Unfortunately, that style of bread is
what's most common in the market; it's much harder to find good white bread
with a substantial crumb. If I want to make French toast or bread pudding
using white bread (challah or brioche are my preference), I don't believe
that any locally-available bread meets my standards, so I'd have to make
pain de mie at home.

Bob