My recipe for the batter:

3/4 cup milk (2% or whole)
3/4 cup heavy cream
3 eggs
1 teaspoon vanilla (Use Madagascar Vanilla, not the imitation stuff)
Dash of nutmeg
Dash of cinnamon

Depending on the bread being used, you can usually coat around 8 or so pieces well.

Use a cast iron skillet on medium high heat. Put a tablespoon or so of butter on the skillet to melt and coat the skillet throughly. If the bread (once battered) doesn't sizzle when it hits the skillet, the skillet isn't warm enough.

Cook until the bread is lightly browned on both sides. Keep warm in a 170 degree oven until ready to serve.

Serve with your choice of toppings, although I'm partial to, as of late, a mixture of honey, butter, and toasted pecans. Bread choice of late has been croissants, made with butter (not margarine).