Everything everyone has said is correct (it's very forgiving!) I will also add: 1) I tend to use about 2/3 eggs to 1/3 milk, and about 2 eggs per 3 to 4 slices of bread; also to put in a tbsp of sugar and some ginger and cinnamon into the egg mixture, and 2) it really does work better with stale bread, because it will soak up more liquid without getting soggy. So it's a great thing to do when you bought nice fresh French bread to have with your dinner the night before and then you left the leftover bread out overnight and in the morning it's stale.