 French toast served at a restaurant | |
| Serving temperature | Hot, with toppings |
|---|---|
| Main ingredients | Bread, eggs |
| Ingredients generally used | Milk or cream, herbs, spices, sauces, syrups |
| Variations | Sweet |
French toast is adish of slicedbread soaked in beateneggs and oftenmilk orcream, then pan-fried. Alternative names and variants includeeggy bread,[1]Bombay toast,gypsy toast,[2] andpoor knights (of Windsor).[3]
When French toast is served as a sweet dish,sugar,vanilla, andcinnamon are 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 asketchup ormayonnaise.[4][5][6][7]
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 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.[9]
The recipe forAliter Dulcia 'another sweet dish' in theApicius, a 1st-century CEAncient Roman cookbook, is "not very different" from modern French toast, which makes it the earliest attestation of the dish.[10][11]
InLe Viandier, a cookbook written around 1300, the French chefGuillaume Taillevent presented a recipe fortostées dorées[12] involving eggs and sugar.[13]
A 14th-century German recipe uses the nameArme Ritter'poor knights',[14][15] a name also used in English[3] and the Nordic languages.
In the 15th century, there are English recipes forpain perdu[14][16][17] and culinary expertMartino da Como also offers a recipe.[18]
InSpain, one of the first recipes was published in 1611 byFrancisco Martínez Motiño [es].[19]
Hannah Woolley included a recipe in her 1670s cookbookThe Queen-Like Closet. She did not call it "French."[20]
An Austrian and Bavarian term isPofesen because the shape of the dish is reminiscent of medieval knights' shields from the city ofPavia.[21][22] In Hungary, it is commonly calledbundáskenyér (lit. 'furry bread').[23]
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 the bread of choice.[24] 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.[25]
The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam,honey, fruit,[26] ormaple syrup.
There are many variations. The dipping mixture might not include eggs[27] and the bread may be soaked in wine,rosewater, or orange juice, either before or after cooking.[28][29]
InArmenia,Beeshee (Armenian:Բիշի), also known asbishi, is a thin and crispy Armenian fried treat, usually eaten for breakfast. They are typically topped with sugar, simple syrup, or honey.[30]
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.[31] In Romania, it is known asfrigănele and almost always served as a savoury dish without milk, although milk can be requested at most dinners.[clarification needed][32]
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In bothPortugal andBrazil,rabanadas are a traditional Christmas dessert.[33] Many recipes often useTinto orPort wine.[34]
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 withcinnamon instead of plain sugar.[35][36]
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 knights comes from the whipped cream crown. The poor knights have no whipped cream.[clarification needed]
InFrance,pain perdu ('lost bread') has a wide range of regional variations.[37]
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.[38][39]
InGermany,Arme Ritter ('poor knights') orPofesen were known since at least the 14th century (mentioned inDeutsches Wörterbuch (The German Dictionary) by theBrothers Grimm).[40]
InGreece, it is known asAvgofetes (Greek:Αυγόφετες) orAvgopsomo (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 asfeta andhoney.
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 butter or fruitjam filling, then dipping in beaten egg anddeep frying.[41] It is served withbutter, and topped withcondensed milk,golden syrup orhoney.[41][42] It is a typical offering incha chaan teng (Hong Kong–style diners or teahouses).[42] Other types of filling that can be found aremeat floss,kaya jam, ham, or beefsatay.[41][43]
InHungary, French toast is calledbundáskenyér ("furry bread") and is often eaten with garlic, cheese, and sausage or ham. It is a popularbreakfast item, generally eaten with a cup of tea.
InIndia, Bombay toast is a dish sold on the streets ofMumbai byhawkers and vendors,[44] Bombay toast is also called Sweet French Bread.[45]
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 forbrunch or breakfast, most commonly spiced withcinnamon andcardamom.[46][47]
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.
Torrija[14] is a similar recipe traditionally prepared in Spain forLent andHoly Week. It is usually made by soaking stale bread inmilk orwine withhoney and spices. It is dipped in beatenegg and 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.[48] It is often sprinkled withcinnamon as a final touch.
Torrijas ortorrejas were 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:
En cantares nuevos
gocen sus orejas,
miel y muchos huevos
para hacer torrejas,
aunque sin dolor
parió al Redentor.[49]
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 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 withcinnamon 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]
In the UK and Ireland, it is also known aseggy bread or occasionallyGypsy 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,[50] and is often served with bacon when savoury. The other names refer to the sweet version.[2] A commercial product known asFrench toast is sold in packets in supermarkets but this typically contains no egg and is more similar toMelba toast.[51]
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The dish is commonly eaten with butter, powdered sugar, andmaple syrup. Other toppings include jam, whipped cream, and fruit.[52] French toast was popularly served in railroaddining cars of the early and mid-20th century. TheSanta 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.[53]
InNew OrleansLouisiana Creole cuisine, French toast is known aspain perdu and is most commonly served as a breakfast dish.[54] The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.[54][55][56] Common toppings includecane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.[55][56]
95. To fry Toasts.".The Queen-like Closet (5 ed.) – viaWikisource.
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