I can’t recall which cooking shows they were, but when they made FT they stressed that a long soak is a no-no. So’s too short a dip. You want the bread moist throughout but not mushy. I don’t measure but I think I probably use 4oz milk per egg, which is what the custard chapter of Ruhlman’s “Ratio” calls for - 2:1 dairy: egg for most custards.
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