French toast

French toastis adishof slicedbreadsoaked in beateneggsand oftenmilkorcream, then pan-fried. Alternative names and variants includeeggy bread,Bombay toast,gypsy toast,andpoor knights (of Windsor).
When French toast is served as a sweet dish,sugar,vanilla, orcinnamonare also commonly added before pan-frying, and then it may be topped with sugar (oftenpowdered sugar), butter, fruit, or syrup. When it is asavory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such asketchupormayonnaise.
This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.
The usual French name ispain perdu(French:[pɛ̃pɛʁdy]'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be calledpain doré'golden bread'in Canada.
Some authors consider the recipe forAliter Dulcia(translated as 'Another sweet dish') included in theApicius, a 1st-century CEAncient Roman cuisinecookbook, "not very different" from modern French toast, although it does not involve eggs.
InLe Viandier, culinary cookbook written around 1300, the French chefGuillaume Tailleventpresented a recipe fortostées doréesinvolving eggs and sugar.
A 14th-century German recipe uses the nameArme Ritter'poor knights',a name also used in Englishand the Nordic languages.
In the 15th century, there are English recipes forpain perduand culinary expertMartino da Comoalso offers a recipe.
InSpain, one of the first recipes was published in 1611 byFrancisco Martínez Motiño[es].
An Austrian and Bavarian term isPofesenbecause the shape of the dish is reminiscent of medieval knights' shields from the city ofPavia.In Hungary, it is commonly calledbundáskenyér(lit.'fluffy bread').
InOttoman cuisine, a dish of bread soaked in eggs with honey but no milk is calledfāvniyye.
Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to3⁄4–1 in (1.9–2.5 cm) thick are frequently used as the bread of choice.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 breadis often used, both for its thrift and because it will soak up more egg mixture without falling apart.
The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam,honey, fruit,ormaple syrup.
There are many variations. The dipping mixture might not include eggsand the bread may be soaked in wine,rosewater, or orange juice, either before or after cooking.
In Southern Slavic countries, such asBulgaria,Bosnia and Herzegovina,Slovenia,Croatia, andSerbia, it is calledprženice,pohane šnite,moče, orribanjke. It is eaten sweet or savory and paired withajvar,jam,cheese,prosciutto, orsausage.In Romania, it is known asfrigăneleand almost always served as a savoury dish without milk, although milk can be requested at most dinners.
In bothPortugalandBrazil,rabanadasare a traditional Christmas dessert.Many recipes often useTintoorPortwine.
InDenmark,arme riddere('poor knights') is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Danish version of this dish uses sugar withcinnamoninstead of plain sugar.
InFinland,köyhät ritarit('poor knights') is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun (pulla) is also used instead of wheat bread. An egg can also be mixed into milk and if desired, a little sugar and wheat flour can be added. The slices are dipped on both sides in the milk mixture before frying. Usually poor knights are eaten warm with jam and whipped cream. In some lunch restaurants, a dessert made of bun slices is called rich knights. This is to make a difference to the poor knights made of French bread or other light bread. The namerich knightscomes from the whipped cream crown. The poor knights have no whipped cream.
InFrance,pain perdu('lost bread') has a wide range of regional variations.
InGeorgia, it is known askikliko(Georgian:ყიყლიყო,romanized:q'iq'liq'o). It is a popular dish for brunch or breakfast and is almost always served as a savory dish. Sometimes different kinds of cheese are also combined.
InGermany,Arme Ritter('poor knights') orPofesenare at least known since the 14th century (mentioned inDeutsches Wörterbuch(The German Dictionary) by theBrothers Grimm).
InGreece, it is known asAvgofetes(Greek:Αυγόφετες) orAvgopsomo(Greek:Αυγόψωμο). This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such asfetaandhoney.
Hong Kong–style French toast (Chinese:西多士;Cantonese Yale:sāidōsí;lit.'western toast') is typically prepared by combining multiple slices of bread withpeanut butteror fruitjamfilling, then dipping in beaten egg anddeep frying.It is served withbutter, and topped withcondensed milk,golden syruporhoney.It is a typical offering incha chaan teng(Hong Kong–style diners or teahouses).Other types of filling that can be found aremeat floss,kayajam, ham, or beefsatay.
InHungary, French toasts are calledbundáskenyér("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham. It is a popularbreakfastitem, mostly eaten next to a cup of tea.
InIndia, Bombay toast is a dish sold on the streets ofMumbaibyhawkersand vendors,Bombay toast is also called Sweet French Bread.
Generally, the term "French toast" is used in India for a non-sweetened dish with no dairy added to the egg batter. The egg-soaked bread is fried and may be flavored with salt, fried onions, green chilis, cilantro leaves, and other savory ingredients. It is often served with tomato ketchup (often chili-spiced ketchup) as a condiment.
InNorway, the dish is calledarme riddere('poor knights'). Once only a dessert dish, it is now eaten forbrunchor breakfast. Most common spices arecinnamonandcardamom.
French toast is a familiar menu item in thehawker centres of Singapore, where it is often part of a breakfast set with soft-boiled eggs orcoconut jam(kaya).
InSlovakia, French toast is calledchlieb vo vajci("bread in egg") and is often prepared in a salted version. It is a popular breakfast food eaten with a cup of tea.
Torrijais a similar recipe traditionally prepared in Spain forLentandHoly Week. It is usually made by soaking stale bread inmilkorwinewithhoneyand spices. It is dipped in beateneggand fried witholive oil. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside.It is often sprinkled withcinnamonas a final touch.
Torrijasortorrejaswere first mentioned by the Spanish composer, poet and playwrightJuan del Encina(1468–1533) in hisCancionero, published in 1496."Anda acá pastor"has the following verse:
In the Netherlands, French toast is calledwentelteefjes,verloren brood('lost bread'), orgewonnen brood('reclaimed bread'). It is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Dutch version of this dish often uses sugar withcinnamoninstead of plain sugar.Wentelteefjesare often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.
In the UK and Ireland, it is also known aseggy breador occasionallyGypsy toast, a name which dates back to the 14th and 15th centuries. It was also called Pamperdy or Poor Knights Pudding. Eggy bread can be served as a sweet or savoury dish.The other names refer to the sweet version.A commercial product known asFrench toastis sold in packets in supermarkets but this typically contains no egg and is more similar toMelba toast.
French toast was popularly served in railroaddining carsof the early and mid-20th century. TheSanta Fewas especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature.The dish is commonly eaten with butter, powdered sugar, andmaple syrup. Other toppings include jam, whipped cream, and fruit.
InNew OrleansLouisiana Creole cuisine, French toast is known aspain perduand is most commonly served as a breakfast dish.The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.Common toppings includecane syrup, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.