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French toast

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This article is about the food. For the band, see French Toast (band).
"Eggy bread" redirects here. For other uses, see Egg bread.

French toast
French toast served at a restaurant
Serving temperatureHot, with toppings
Main ingredientsBread, eggs
Ingredients generally usedMilk or cream, herbs, spices, sauces, syrups
VariationsSweet
  • 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,[1] Bombay toast, gypsy toast,[2] and poor knights (of Windsor).[3]

When French toast is served as a sweet dish, sugar, vanilla, and 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 savoury 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.[4][5][6][7]

Terminology

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This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.[8]

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.[9]

History

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The Apicius, a 1st-century CE Ancient Roman cookbook, includes a recipe under Aliter Dulcia 'another sweet dish'[10] which some authors consider "not very different" from modern French toast;[11] others say "this isn't real French toast because it has no egg in it".[12] The Latin text does not include eggs, but some translations include egg as an editorial interpolation.[13] The recipe (Grocock 7.11.3) cooks milk-soaked bread chunks and pours honey over them.[14] A different recipe called Aliter Dulcia (7.11.4) does include eggs but not bread and gives a sort of custard, not French toast.[14]

In Le Viandier, a cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for tostées dorées[15] involving eggs and sugar.[16]

A 14th-century German recipe uses the name Arme Ritter 'poor knights',[17][18] a name also used in English[3] and the Nordic languages.

In the 15th century, there are English recipes for pain perdu[17][19][20] and culinary expert Martino da Como also offers a recipe.[21]

In Spain, one of the first recipes was published in 1611 by Francisco Martínez Motiño [es].[22]

Hannah Woolley included a recipe in her 1670s cookbook The Queen-Like Closet. She did not call it "French."[23]

An Austrian and Bavarian term is Pofesen because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia.[24][25] In Hungary, it is commonly called bundáskenyér (lit. 'furry bread').[26]

Preparation

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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. Sugar, cinnamon, nutmeg, and vanilla may be 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.[27]

The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit,[28] or maple syrup.

Variations

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There are many variations. The dipping mixture might not include eggs[29] and the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.[30][31]

International versions

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Asia

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In Armenia, beeshee or bishi (Armenian: Բիշի) is a thin and crispy breakfast food. It is typically topped with sugar, simple syrup, or honey.[32] In Georgia, kikliko (Georgian: ყიყლიყო, romanized: q'iq'liq'o) is a popular savory dish served at brunch or breakfast dish. It may include cheese.[33][34]

In India, Bombay toast or sweet French bread is sold on the streets of Mumbai by hawkers and vendors.[35][36] French toast in India is usually an unsweetened dish with no milk in the 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).

Hong Kong-style French toast

Hong Kong–style French toast (Chinese: 西多士; Cantonese Yale: sāidōsí; lit. 'western toast') is two slices of bread filled with peanut butter or fruit jam, dipped in beaten egg, then fried.[37] It is served with butter and topped with condensed milk, golden syrup or honey.[37][38] It is a typical offering in cha chaan teng (Hong Kong–style diners or teahouses).[38] Other fillings are meat floss, kaya jam, ham, or beef satay.[37][39]

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).

Europe

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Western

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In France, pain perdu ('lost bread') has a wide range of regional variations.[40] In Germany, Arme Ritter ('poor knights') or Pofesen were known since at least the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).[41] In the UK and Ireland, it is also known as eggy bread or occasionally Gypsy toast, a name that dates back to the 14th and 15th centuries. It was also called pamperdy or poor knight's pudding. Eggy bread can be served as a sweet or savoury dish,[42] and is often served with bacon when savoury. The other names refer to the sweet version.[2] 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.[43]

Torrija[17] 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 technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside.[44] 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:

En cantares nuevos
gocen sus orejas,
miel y muchos huevos
para hacer torrejas,
aunque sin dolor
parió al Redentor.[45]

Translation:

In new songs
enjoy your ears,
honey and many eggs
to make torrejas,
although without pain
gave birth to the Redeemer.

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.[citation needed]

Northern

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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.[46][47] 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.[clarification needed] In Norway, the dish is called arme riddere ('poor knights'). Once only a dessert dish, it is now eaten for brunch or breakfast, most commonly spiced with cinnamon and cardamom.[48][49]

Central and East

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Bundás kenyér from Hungary

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.[50] In Romania, it is known as frigănele and almost always served as a savoury dish without milk, although milk can be requested at most dinners.[clarification needed][51] In Slovakia, French toast is called chlieb 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.

In Greece, it is known as Avgofetes (Greek: Αυγόφετες) or Avgopsomo (Greek: Αυγόψωμο). This dish is a breakfast staple that involves dipping bread in a mixture used for preparing 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. In Hungary, French toast is called bundáskenyér ("furry bread") and is often eaten with garlic, cheese, and sausage or ham. It is a popular breakfast item, generally eaten with a cup of tea.

Americas

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Portuguese rabanadas, traditionally served at Christmas

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert.[52] Many recipes often use Tinto or Port wine.[53]

Fast food french toast sticks with syrup.

The dish is commonly eaten in the United States with butter, powdered sugar, and maple syrup. Other toppings include jam, whipped cream, and fruit.[54] 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.[55]

In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish.[56] The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.[56][57][58] Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.[57][58]

See also

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References

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  1. ^ Beckett, Fiona (18 September 2010). "Student cookbook: French toast (a.k.a. eggy bread)". The Guardian. Retrieved 13 December 2012.
  2. ^ a b Mille (24 February 2002). "Gypsy Toast". food.com. Archived from the original on 29 November 2014. Retrieved 19 January 2015.
  3. ^ a b 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)". '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. ^ Apicius, De re culinaria. pp. Book VII, item 296. full text
  11. ^ Mason, Laura (2006). "Pain perdu"". In Davidson, Alan; Jaine, Tom (eds.). 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
  12. ^ Faas, Patrick (2003) [First published in Dutch in 1994]. Around the Roman table: with more than 150 original recipes. New York, NY: Palgrave Macmillan. p. 194. ISBN 978-0-312-23958-9.
  13. ^ Apicius; Vehling, Joseph Dommers; Apicius (1977) [1936]. Cookery and dining in imperial Rome: a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria. New York: Dover. ISBN 978-0-486-23563-9.; the interpolations are shown in square brackets. This is not a reliable edition (see [1] but is available online.
  14. ^ a b Apicius; Grocock, Christopher; Grainger, Sally (2006). Apicius: a critical edition. Blackawton: Prospect Books. ISBN 978-1-903018-13-2.
  15. ^ Pichon, Jérôme; Vicaire, Georges (1892). Le Viandier de Guillaume Tirel dit Taillevent. p. 262.
  16. ^ "Tostées Dorées - Recette De Pain Perdu Médiéval" (in French). 7 May 2020. Retrieved 26 June 2024.
  17. ^ a b c Koerner, Brendan. "Is French Toast Really French?". Slate.com. Retrieved 6 April 2015.
  18. ^ Grimm, Jacob and Wilhelm. Deutsches Wörterbuch, quoting from the Buch von guter Spyse.
  19. ^ Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary.
  20. ^ Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food. Oxford University Press. p. 102. ISBN 0-19-280681-5.
  21. ^ Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f
  22. ^ "Arte de cocina, pastelería, vizcochería y conservería". realacademiadegastronomia.com (in Spanish). Retrieved 26 June 2024.
  23. ^ Woolley, Hannah (1684). " 95. To fry Toasts.". The Queen-like Closet (5 ed.) – via Wikisource.
  24. ^ 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.
  25. ^ GmbH, GuteKueche Medien. "Österreichische Mehlspeiskultur - Die Pofesen". Gutekueche.at (in German). Retrieved 26 June 2024.
  26. ^ "French toast, az @édes @bundás kenyér". 28 June 2016.
  27. ^ Archived at Ghostarchive and the Wayback Machine: Brown, Alton (30 July 2009). "French Toast-Food Network". YouTube.
  28. ^ "French Toast Toppings – Unique French Toast Recipes". Good Housekeeping. Retrieved 19 January 2015.
  29. ^ [Compleat Cook (1659) as quoted in the OED Citation incomplete, needs improvement]
  30. ^ Ayto, John. The Diner's Dictionary: Word Origins of Food and Drink, ISBN 0199640246, p. 142.
  31. ^ Islip, Adam (1611). A Dictionarie [sic] of the French and English Tongues, full text
  32. ^ "Beeshee | Traditional Pancake From Armenia | TasteAtlas". www.tasteatlas.com. Retrieved 22 November 2025.
  33. ^ Rimple, Paul (15 November 2021). "Kikliko: For Whom The Rooster Crows". Culinary Backstreets. Retrieved 22 January 2022.
  34. ^ "KIKLIKO - GEORGIAN EGGBREAD". Borjomi-Georgian Gastro Guide. Retrieved 22 January 2022.
  35. ^ Jayashri (23 April 2019). "Bombay Toast - Indian French Toast". Three Whistles Kitchen. Retrieved 15 October 2019.
  36. ^ White, Bridget. "Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe". Retrieved 8 October 2016.
  37. ^ a b c "World's 50 most delicious foods". CNN Go. 21 July 2011. Archived from the original on 8 October 2011. Retrieved 11 October 2011.
  38. ^ a b 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.
  39. ^ "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.
  40. ^ "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.
  41. ^ Grimm, Jacob; Grimm, Wilhelm (eds.). "Armeritter". Deutsches Wörterbuch. Vol. I A–Biermolke.
  42. ^ "BBC Good Food: Eggy bread recipe". BBC Good Food. Retrieved 1 July 2024.
  43. ^ "Tesco: French Toast". Tesco. Archived from the original on 4 December 2023. Retrieved 28 April 2023.
  44. ^ 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.
  45. ^ Haro Cortés, Marta. "La teatralidad en los villancicos pastoriles de Juan del Encina". Biblioteca Virtual Miguel de Cervantes. Retrieved 23 March 2016.
  46. ^ Garde, Christian (1 April 2017). "Mærkelige madnavne: Hvorfor hedder det arme riddere?". Samvirke.dk (in Danish).
  47. ^ Vollmer, Jesper (12 April 2018). "Arme riddere". DR.dk (in Danish).
  48. ^ "Arme riddere".
  49. ^ "Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken". Tine.no. Retrieved 19 August 2022.
  50. ^ "PRŽENICE: French toast on Serbian way".
  51. ^ "Friganele reteta copilariei – paine cu ou sau bundás kenyér". SavoriUrbane.com (in Romanian). 5 April 2018.
  52. ^ Rabanada, um antigo clássico natalino presente em todo o mundo Archived 29 January 2019 at the Wayback Machine (in Portuguese)
  53. ^ "Rabanadas tradicionais". tavi.pt.
  54. ^ McCoy, Lisa (25 November 2020). "Enjoy French toast in a new way". Herald-Mail Media. Retrieved 22 July 2024.
  55. ^ Kelly, John (21 February 2001). "Last call to dinner". Classic Trains Magazine. Archived from the original on 13 May 2019. Retrieved 8 September 2018.
  56. ^ a b Tabacca, Laura (2 March 2014). "New Orleans Style Pain Perdu (French Toast)". The Spiced Life. Retrieved 25 November 2017.
  57. ^ a b "Pain Perdu". The Gumbo Pages. Retrieved 25 November 2017.
  58. ^ a b Mitzewich, John. "New Orleans-style French Toast "Pain Perdu"". The Spruce. Retrieved 25 November 2017.

Further reading

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Wikimedia Commons has media related to French toast.
Wikibooks Cookbook has a recipe/module on
Wikiquote has quotations related to French toast.
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