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Cinnamon French Toast with a Sweetened Condensed Milk Icing Cinnamon

Prep Time: 5 minutes. Cook Time: 10 minutes. Total Time: 15 minutes. This easy evaporated milk French toast recipe takes less than 15 minutes to make! It's easy to make, and you'll love to bite into the crispy, fluffy, custardy French toast. Serve it with maple syrup, butter, and fresh fruit for a delicious breakfast.

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In a shallow plate or baking dish mix all the custard mixture ingredients until well blended. In a skillet or electric griddle pan melt butter over medium heat. Dip sliced bread or soak for few seconds in the custard mixture. Fry for about 2 to 3 minutes on each side or until golden brown.

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To Prepare. Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry.

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Instructions. Butter a 9x9 baking dish and set aside. 1 tablespoon butter. In a large bowl add your eggs, condensed milk, milk, salt, vanilla and cinnamon and mix well. 6 large eggs, 1 cup milk, 1 can of sweetened condensed milk, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ⅛ teaspoon Kosher salt.

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Instructions. In a small bowl add condensed milk, salt, and cinnamon stir until smooth. Beat the eggs and vanilla in a wide shallow dish. Next, whisk in the cinnamon mixture into the eggs until the color is even. Place a griddle over medium heat and add enough butter to coat the surface.

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Step 2. Whisk to combine evaporated milk, heavy cream, eggs, sugars, extract and cinnamon in a large mixing bowl. Add the bread to the bowl and toss together, making sure the bread is soaked through. Fold in the berries and morsels and pour mixture into prepared pan.

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Simply mix all the ingredients in a bowl except butter. Melt butter in a saucepan over low heat. Add sauce to saucepan and simmer for 4 minutes in a small saucepan. Top the cinnamon sauce on french toast or serve on the side. Sprinkle french toast with confectioners sugar, fresh fruit (if using) and serve!

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Whisk the eggs, sweetened condensed milk, and vanilla together. Cut the gingerbread into slices. Heat a tablespoon of butter in a large nonstick skillet over medium heat. Dip each slice into the beaten egg mixture and turn over several times until well saturated. Place immediately in pan one piece at a time and cook for a few minutes.

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Steps. Preheat oven to 190°. In a large griddle or non-stick skillet toast and press down the croissant halves (you can use a large spatula or small cutting board to do this). Set aside to let them cool down. If using the same pan, remove from heat and wipe it up. In a small bowl beat the eggs until very smooth.

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In a shallow bowl add the eggs and milk, and whisk until well combined. Meanwhile, heat a deep frypan or heavy-bottomed pot with the oil until 180C/350F. Dip the sides of one toast into the egg mixture, then the top and bottom, making sure the egg mixture seeps into the toast.

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Instructions. Arrange a rack in the middle of the oven and heat to 300°F. Fit a wire rack inside a rimmed baking sheet. Slice your challah loaf into 1 inch slices. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total.

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All you need is sweetened condensed milk, two slices of thick white bread, an egg, and a couple plops of butter. Hetty instructs you to spread about a tablespoon of condensed milk on a piece of the bread and top with the second slice. Let the sandwich soak up the beaten egg on both sides. Swirl some butter in a medium hot pan, and cook the.

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Preheat Air Fryer at 400F for 5 minutes. (Preheating makes for a crispier, more golden HK french toast!) Meanwhile, crack the egg in a large shallow bowl. Add pinch of salt and whisk well with a fork. Add sweetened condensed milk (about 1-2 Tbsp) — or peanut butter, nutella, or fruit jam — on one slice of bread.

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Preheat oven to 350 degrees. Place bread cubed in lightly greased 9x13 baking dish. In a mixing bowl, beat together milk, eggs, cinnamon, vanilla, salt and half the sweetened condensed milk. Pour milk mixture over the bread. Lightly press bread down using a fork or spoon to help bread absorb milk mixture.

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Instructions. Whisk together the egg, milk, cinnamon, nutmeg, vanilla and sugar in a large bowl. Dip the bread in the custard, both sides and let milk soak for 15 seconds then remove and let drip for 5 seconds before adding to pan.