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French toast recipe | How to make french toast with egg
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  • 10 min · 395 cals · 2 servs
High calcium
CINNAMON FRENCH TOAST RECIPE
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French Toast
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  • 1 review
  • 15 min · 161 cals · 8 servs
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Classic French Toast
  • Nytimes.com
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  • 30 min · 381 cals · 4 servs
Basic French Toast
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Best French Toast Recipe
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  • 10 min · 254 cals · 4 servs
High calcium
Fluffy French Toast
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  • 30 min · 123 cals · 12 servs
The Best Classic French Toast Recipe
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  • 11 reviews
  • 20 min · 344 cals · 3 servs
Classic French Toast
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  • 18 min · 256 cals · 2 servs
How To Make French Toast
  • Kitchen Treaty
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  • 20 min · 205 cals · 6 servs
Cinnamon Batter-Dipped French Toast
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  • 20 min · 200 cals · 10 servs
French Toast
  • Food Network
  • 859 reviews
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Easy French Toast
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  • 7 reviews
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How to Make French Toast Perfectly
  • Food Network
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  1. Copilot Answer
    Perfect Quick-and-Easy French Toast - Serious Eats

    The first question you're likely to ask when making French toast is, how many eggs and how much milk?I took a quick look at various recipes and found the typical range to be anywhere from two to four eggs per cup of milk. If I were to tell a fairy-tale version of this test to my nephew, it would go something like this: Goldilocks, having taken her ...

    Serious Eats

    Interestingly, some recipes call for sugar in the French-toast batter, some don't. I tried three versions: no sugar, 1 tablespoon of sugar per cup of milk, and 2 tablespoons of sugar per cup of milk. I thought for sure this would be another Goldilocks situation, with the middle one being best, just sweet enough without becoming cloying. But the fai...

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    In some ways, this part goes outside the technical scope of this recipe given that it's supposed to be limited to common pantry items, and while most people keep milk at all times, not everyone stocks a ready supply of cream. Still, it seemed worth asking the question since it's such an integral part of the batter. I made batches with two-percent, ...

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    French toast, in its essence, is all about using up old, stale bread—the French don't call it pain perdu ("lost bread") for nothing. There are a lot of recipes devoted to making old bread delicious (pretty much anything with bread crumbs, for starters), and in my experience, most of those taste best when made not with stale bread, but oven-dried br...

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    One question that came up while working on this was whether there was any difference depending on how the batter is blended. To test this, I whipped up one batch where I dumped the milk, eggs, and sugar into a bowl all at once and whisked vigorously, and another where I whisked the eggs and sugar first and then beat in the milk. Taste-wise, there w...

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