Classic French Toast
Tina Ujlaki likes French toast only when it's piping hot, so she browns the egg-soaked slices quickly on the stove and then finish cooking them all at the same time in the oven. You could certainly cook them all the way through in the skillet, too.
If you like, you can vary the basic custard mixture by adding flavorings--cinnamon or cinnamon sugar, vanilla, nutmeg, orange zest or maple syrup.
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