French Toast Needs Milk

Milk adds moisture to French toast, but Food Crumbles says it does more. Milk contains fat, lactose, and protein

When heated, these three components cause the Maillard reaction, which gives French toast its flavour.

Milk prevents French toast from becoming rubbery by activating the Maillard reaction.

 French toast relies on a milk-loosened egg structure, per Food & Wine.

French toast would be tough if soaked in pure egg. Too much milk will prevent the eggs from solidifying.

Serious Eats says one cup of milk per three eggs yields the best-tasting and-textured French toast.

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