Misplaced Pages

French toast

French toast served at a restaurant
Place of origin	Europe
Serving temperature	Hot, with toppings
Main ingredients	Bread, eggs
Ingredients generally used	Milk or cream, herbs, spices, sauces, syrups
Variations	Sweet
Cookbook: French toast   Media: French toast

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Terminology

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 is pain perdu (French: [pɛ̃ pɛʁdy] 'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré 'golden bread' in Canada.

History

Some authors consider the recipe for Aliter Dulcia (translated as 'Another sweet dish') included in the Apicius, a 1st-century CE Ancient Roman cuisine cookbook, "not very different" from modern French toast, although it does not involve eggs.

In Le Viandier, culinary cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for tostées dorées involving eggs and sugar.

A 14th-century German recipe uses the name Arme Ritter 'poor knights', a name also used in English and the Nordic languages.

In the 15th century, there are English recipes for pain perdu and culinary expert Martino da Como also offers a recipe.

In Spain, one of the first recipes was published in 1611 by Francisco Martínez Motiño [es].

An Austrian and Bavarian term is Pofesen because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia. In Hungary, it is commonly called bundáskenyér (lit. 'fluffy bread').

In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye.

Preparation

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 3⁄4–1 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 bread is 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, or maple syrup.

Variations

There are many variations. The dipping mixture might not include eggs and the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

International versions

Balkans

In Southern Slavic countries, such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia and Serbia, it is called prženice, pohane šnite, moče or ribanjke. It is eaten sweet or savory and paired with ajvar, jam, cheese, prosciutto, or sausage. In Romania, it is known as frigănele and almost always served as a savory dish without milk, although milk can be requested at most dinners.

Brazil and Portugal

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert. Many recipes often use Tinto or Port wine.

Denmark

In Denmark, 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 with cinnamon instead of plain sugar.

Finland

In Finland, 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 name rich knights comes from the whipped cream crown. The poor knights have no whipped cream.

France

In France, pain perdu ('lost bread') has a wide range of regional variations.

Georgia

In Georgia it is known as kikliko (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.

Germany

In Germany, Arme Ritter ('poor knights') or Pofesen are at least known since the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).

Greece

In Greece, it is known as Avgofetes (Greek: Αυγόφετες) or Avgopsomo (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 as feta and honey.

Hong Kong

Hong Kong-style French toast (Chinese: 西多士; Cantonese Yale: sāidōsí; lit. 'western toast') is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying. It is served with butter, and topped with golden syrup or honey. It is a typical offering in cha chaan teng (Hong Kong-style diners or teahouses). Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay.

Hungary

In Hungary French toasts are called bundáskenyér ("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham. It is a popular breakfast item, mostly eaten next to a cup of tea.

India

In India, Bombay toast is a dish sold on the streets of Mumbai by hawkers and vendors, Bombay toast is also called Sweet French Bread.

Norway

In Norway, the dish is called arme riddere ('poor knights'). Once only a dessert dish, it is now eaten for brunch or breakfast. Most common spices are cinnamon and cardamom.

Singapore

French toast is a familiar menu item in the hawker centres of Singapore, where it is often part of a breakfast set with soft-boiled eggs or coconut jam (kaya).

Spain

Torrija is a similar recipe traditionally prepared in Spain for Lent and Holy Week. It is usually made by soaking stale bread in milk or wine with honey and spices. It is dipped in beaten egg and fried with olive 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 with cinnamon as a final touch.

Torrijas or torrejas were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his Cancionero, published in 1496. "Anda acá pastor" has the following verse:

The Netherlands

In the Netherlands, French toast is called wentelteefjes, verloren brood ('lost bread'), or gewonnen 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 with cinnamon instead of plain sugar. Wentelteefjes are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.

United Kingdom and Ireland

In the UK and Ireland, it is also known as eggy bread or occasionally Gypsy 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 as French toast is sold in packets in supermarkets but this typically contains no egg and is more similar to Melba toast.

United States

French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was 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, and maple syrup. Other toppings include jam, whipped cream, and fruit.

New Orleans

In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and 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 include cane syrup, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.

See also

• Egg coated bread
• Egg in the basket
• List of bread dishes
• List of breakfast foods
• List of brunch foods
• List of egg dishes
• Monte Cristo sandwich
• Milk toast

References

1. Beckett, Fiona (18 September 2010). "Student cookbook: French toast (a.k.a. eggy bread)". The Guardian. Retrieved 13 December 2012.
2. ^ Mille (24 February 2002). "Gypsy Toast". food.com. Archived from the original on 29 November 2014. Retrieved 19 January 2015.
3. ^ Oxford English Dictionary, 3rd ed., 2006, s.v. 'poor' S3
4. Rachel Phipps. "Eggy Bread". BBC Food. Retrieved 27 February 2020.
5. Oliver, Jamie. "How to make French toast". Retrieved 27 February 2020.
6. "Eggy Bread". Australia's best recipes. Retrieved 27 February 2020.
7. "How To Make Yumurtalı Ekmek (Eggy Bread)". Turkey's for life. 16 September 2013. Retrieved 27 February 2020.
8. Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7.
9. Trésor de la Langue Française Informatisé s.v. pain
10. Davidson, Alan; Jaine, Tom, eds. (2006). The Oxford companion to food. Internet Archive (2nd ed.). Oxford ; New York : Oxford University Press. pp. 569 (s.v. 'pain perdu'). ISBN 978-0-19-280681-9. full text
11. Apicius, De re culinaria. pp. Book VII, item 296. full text
12. Pichon, Jérôme; Vicaire, Georges (1892). Le Viandier de Guillaume Tirel dit Taillevent. p. 262.
13. "Tostées Dorées - Recette De Pain Perdu Médiéval" (in French). 7 May 2020. Retrieved 26 June 2024.
14. ^ Koerner, Brendan. "Is French Toast Really French?". Slate.com. Retrieved 6 April 2015.
15. Grimm, Jacob and Wilhelm. Deutsches Wörterbuch, quoting from the Buch von guter Spyse.
16. Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary.
17. Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food. Oxford University Press. p. 102. ISBN 0-19-280681-5.
18. Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f
19. "Arte de cocina, pastelería, vizcochería y conservería". realacademiadegastronomia.com (in Spanish). Retrieved 26 June 2024.
20. Ammon, Ulrich (2004). Variantenwörterbuch des Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol, ISBN 3110165759, p. 552.
21. GmbH, GuteKueche Medien. "Österreichische Mehlspeiskultur - Die Pofesen". Gutekueche.at (in German). Retrieved 26 June 2024.
22. "French toast, az @édes @bundás kenyér". 28 June 2016.
23. Nesrin Altun, Kitâb-ı Me’kûlât, 1848?, p. 53.
24. "what bread options are best for French toast". Culuturalist Press. 7 March 2022. Retrieved 7 March 2022.
25. Archived at Ghostarchive and the Wayback Machine: Brown, Alton (30 July 2009). "French Toast-Food Network". YouTube.
26. "French Toast Toppings – Unique French Toast Recipes". Good Housekeeping. Retrieved 19 January 2015.
28. Ayto, John. The Diner's Dictionary: Word Origins of Food and Drink, ISBN 0199640246, p. 142.
29. Islip, Adam (1611). A Dictionarie of the French and English Tongues, full text
30. "PRŽENICE: French toast on Serbian way".
31. "Friganele reteta copilariei – paine cu ou sau bundás kenyér". SavoriUrbane.com (in Romanian). 5 April 2018.
32. Rabanada, um antigo clássico natalino presente em todo o mundo Archived 29 January 2019 at the Wayback Machine (in Portuguese)
33. "Rabanadas tradicionais". tavi.pt.
34. Garde, Christian (1 April 2017). "Mærkelige madnavne: Hvorfor hedder det arme riddere?". Samvirke.dk (in Danish).
35. Vollmer, Jesper (12 April 2018). "Arme riddere". DR.dk (in Danish).
36. "Le pain perdu: son histoire et ses origins" [Pain perdu: its history and origins]. lecercledesliberaux.com (in French). 25 May 2017. Archived from the original on 23 December 2019. Retrieved 19 August 2019.
37. Rimple, Paul (15 November 2021). "Kikliko: For Whom The Rooster Crows". Culinary Backstreets. Retrieved 22 January 2022.
38. "KIKLIKO - GEORGIAN EGGBREAD". Borjomi-Georgian Gastro Guide. Retrieved 22 January 2022.
39. Grimm, Jacob; Grimm, Wilhelm (eds.). "Armeritter". Deutsches Wörterbuch. Vol. I A–Biermolke.
40. ^ "World's 50 most delicious foods". CNN Go. 21 July 2011. Archived from the original on 8 October 2011. Retrieved 11 October 2011.
41. ^ Liu, Karon (15 September 2022). "How the Queen's death left me reconciling complicated feelings about the history of my favourite foods". Toronto Star. Retrieved 10 October 2022.
42. "香港獨一無二的沙爹牛肉法式吐司" [Hong Kong's unique beef satay french toast] (in Chinese). Retrieved 7 August 2017.
43. Jayashri (23 April 2019). "Bombay Toast - Indian French Toast". Three Whistles Kitchen. Retrieved 15 October 2019.
44. White, Bridget. "Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe". Retrieved 8 October 2016.
45. "Arme riddere".
46. "Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken". Tine.no. Retrieved 19 August 2022.
47. Lepard, Dan (20 July 2012). "Dan Lepard's recipes for Basque butter buns, plus fried milk bread (a.k.a. torrija)". The Guardian. Retrieved 11 March 2015.
48. Haro Cortés, Marta. "La teatralidad en los villancicos pastoriles de Juan del Encina". Biblioteca Virtual Miguel de Cervantes. Retrieved 23 March 2016.
49. "BBC Good Food: Eggy bread recipe". BBC Good Food. Retrieved 1 July 2024.
50. "Tesco: French Toast". Tesco. Archived from the original on 4 December 2023. Retrieved 28 April 2023.
51. Kelly, John (21 February 2001). "Last call to dinner". Classic Trains Magazine. Archived from the original on 13 May 2019. Retrieved 8 September 2018.
52. McCoy, Lisa (25 November 2020). "Enjoy French toast in a new way". Herald-Mail Media. Retrieved 22 July 2024.
53. ^ Tabacca, Laura (2 March 2014). "New Orleans Style Pain Perdu (French Toast)". The Spiced Life. Retrieved 25 November 2017.
54. ^ "Pain Perdu". The Gumbo Pages. Retrieved 25 November 2017.
55. ^ Mitzewich, John. "New Orleans-style French Toast "Pain Perdu"". The Spruce. Retrieved 25 November 2017.

Further reading

• Claiborne, Craig (1985). Craig Claiborne's The New York Times Food Encyclopedia. New York: Times Books. ISBN 0-8129-1271-3.
• Farmer, Fannie (1918). The Boston Cooking-School Cook Book. Boston: Little, Brown and Co.
• Mariani, John F. (1999). The Encyclopedia of American Food and Drink. New York: Lebhar-Friedman. ISBN 0-86730-784-6.
• Redon, Odilie (1998). The Medieval Kitchen: Recipes from France and Italy. Chicago: Univ. Chicago Press. ISBN 0-226-70684-2.

External links

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

• Egg dishes
• Bread dishes
• Toast dishes
• Desserts
• Roman cuisine
• French cuisine
• Christmas food
• American breakfast foods
• Mexican cuisine
• Cuban cuisine
• Brunch
• Romani cuisine
• Albanian cuisine
• Peruvian cuisine
• Guatemalan cuisine
• Salvadoran cuisine
• Honduran cuisine