Editing French toast (section)

==Preparation==
[[File:French toast, maple syrup.jpg|thumb|French toast topped with fruit, butter and cream, served with maple syrup]]
Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to {{Convert|3/4-1|in|cm|abbr=on}} thick are frequently used as the bread of choice.<ref>{{cite web|url=http://culturalistpress.com/french-toast-bread-options-what-bread-is-best/|title=what bread options are best for French toast|work= [[Culuturalist Press]]|date=7 March 2022 |access-date=7 March 2022}}</ref> Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. [[Day-old bread]] is often used, both for its thrift and because it will soak up more egg mixture without falling apart.<ref name="brown">Archived at [https://ghostarchive.org/varchive/youtube/20211211/E4frrEw_AL8 Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20140125211027/http://www.youtube.com/watch?v=E4frrEw_AL8 Wayback Machine]{{cbignore}}: {{cite web|url=https://www.youtube.com/watch?v=E4frrEw_AL8|title=French Toast-Food Network|last=Brown|first=Alton|website=[[YouTube]]|date=30 July 2009 }}{{cbignore}}</ref>

The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, [[honey]], fruit,<ref>{{cite web|url=http://www.goodhousekeeping.com/recipes/easy/french-toast-toppings|title=French Toast Toppings – Unique French Toast Recipes|work= [[Good Housekeeping]]|access-date=19 January 2015}}</ref> or [[maple syrup]].

===Variations===
There are many variations. The dipping mixture might not include eggs<ref>[''Compleat Cook'' (1659) as quoted in the OED Citation incomplete, needs improvement]</ref> and the bread may be soaked in wine, [[rosewater]], or orange juice, either before or after cooking.<ref>Ayto, John. ''The Diner's Dictionary: Word Origins of Food and Drink'', {{ISBN|0199640246}}, p. 142.</ref><ref>Islip, Adam (1611). ''A Dictionarie [sic] of the French and English Tongues'', [https://archive.org/details/fre_b2062733 <!-- quote=pain perdu. --> full text]</ref>