How in the heck?

I know it's a pain, but what comes to mind is to make a "nutrition chart" for the *whole* custard, then break it down to a tablespoon sized serving, then see how many tablespoons it takes to roughly reach your preferred level of saturation. Off the cuff, inaccurate example only to show process - 2 eggs, 1/2C skim milk (I wouldn't count the cinnamon or vanilla- it's virtually non-caloric, (unless you use something like the dominos cinnamon sugar mix) roughly 3/4C of mixture= 185 cals (do the same for carbs/protein) then figure out who many tablespoons (which will be your "serving". Google tells me there are 12 Tbsps in 6 oz, so we'll use that. 140 cals for eggs, + 45 cals for skim milk= 185cals divided by 12 tbsps= about 15 cals/tbsps. Then you take a piece of bread, and one tbsps at a time, figure out how many it takes to make the french toast the way you like. Lets just say it takes 3 tbsps of mixture. That's 45 cals mixture, plus the slice of bread= french toast per slice. I'd suggest when you figure it out, you make it a meal to save in recipes, then you won't have to work it out each time, as long as you don't change your recipe. It's a pain, I know, but that's what I do, and it makes me feel pretty secure that I have accurate numbers. HTH

1. Create a recipe with the exact amounts you use for the liquid.
2. Get a volume in a measuring bowl. i.e. 2 cups of liquid total
3. Make your french toast, but dont throw away the excess liquid.
4. Measure the remaining liquid, i.e. 1/4 cup
5. add to your diary the amount you used 1 3/4 cups
6. Shazaam, I'm a genuis! Glad to help!!

Enjoy!! Now I want French toast!