Everyone has their own way of making french toast - I think we probably all throw it together in our PJs on a Saturday morning, which is just the way it should be.
My basic ratio is about 1 cup of milk to two large free-range eggs and a drop or two of vanilla extract. This will do 2 - 4 slices of bread, depending on the size, thickness and of course how soaked you like it. We like it all the way through.
If going for a berry compote the only thing I add to the washed fruit is a sprinkling of sugar and just cook it down on a low heat for about 8 - 10 minutes, without much stirring - any longer and it loses all texture.
Finally, I always use a fair bit of butter for frying and cook the soaked bread on a medium-low heat for about 5 minutes on each side.
I do think on a lazy weekend morning it's worth taking the time to warm the plates.
If you've got any special tips or suggestions I'd love to hear them!