French toast

This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=RL6LAwAAQBAJ&q=oxford+companion+to+food |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |language=en}}

The usual French name is {{Lang|fr|pain perdu}} ({{IPA|fr|pɛ̃ pɛʁdy|lang|Fr-Paris--pain perdu (du).ogg}}) {{gloss|lost bread}}, reflecting its use of stale or otherwise "lost" bread. It may also be called {{Lang|fr|pain doré}} {{gloss|golden bread}} in Canada.Trésor de la Langue Française Informatisé [http://www.cnrtl.fr/definition/pain s.v. pain]

Some authors{{who?|date=May 2025}} consider the recipe for {{Lang|la|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.{{Cite book |url= |title=The Oxford companion to food |title-link=The Oxford Companion to Food |date=2006 |publisher=Oxford; New York : Oxford University Press |others=Internet Archive |isbn=978-0-19-280681-9 |editor-last=Davidson |editor-first=Alan |edition=2nd |pages=569 (s.v. 'pain perdu') |editor-last2=Jaine |editor-first2=Tom}} [http://archive.org/details/oxfordcompaniont0000davi_s2r1 full text]{{Cite book |title=Apicius, De re culinaria |title-link=Apicius |pages=Book VII, item 296}} [https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html#:~:text=295%C2%A0Another%20Sweetmeat full text]

In Le Viandier, a cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for {{Lang|fr|tostées dorées}}{{cite book |last1=Pichon |first1=Jérôme |author1-link=Jérôme Pichon |url=https://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA262 |title=Le Viandier de Guillaume Tirel dit Taillevent |last2=Vicaire |first2=Georges |author2-link=Georges Vicaire |year=1892 |page=262}} involving eggs and sugar.{{Cite web |date=2020-05-07 |title=Tostées Dorées - Recette De Pain Perdu Médiéval |url=https://recettemedievale.fr/tostees-dorees/ |access-date=2024-06-26 |language=fr-FR}}

A 14th-century German recipe uses the name {{Lang|de|Arme Ritter}} {{gloss|poor knights}},{{cite news |last=Koerner |first=Brendan |author-link=Brendan I. Koerner |title=Is French Toast Really French? |url=http://www.slate.com/articles/news_and_politics/explainer/2003/09/is_french_toast_really_french.html |access-date=6 April 2015 |website=Slate.com}}{{cite book|first=Jacob and Wilhelm |last= Grimm| title= Deutsches Wörterbuch, quoting from the Buch von guter Spyse}} a name also used in English and the Nordic languages.

In the 15th century, there are English recipes for {{Lang|fr|pain perdu}}Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary.{{cite book |last1=Davidson |first1=Alan |title=The Oxford Companion to Food |last2=Jaine |first2=Tom |publisher=Oxford University Press |year=2006 |isbn=0-19-280681-5 |page=102}} and culinary expert Martino da Como also offers a recipe.Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f

In Spain, one of the first recipes was published in 1611 by {{Ill|Francisco Martínez Motiño|es}}.{{Cite web |title=Arte de cocina, pastelería, vizcochería y conservería |url=https://realacademiadegastronomia.com/libro-biblioteca-dda/arte-de-cocina-pastelera-vizcochera-y-conservera/ |access-date=2024-06-26 |website=realacademiadegastronomia.com |language=es}}

An Austrian and Bavarian term is {{Lang|de|Pofesen}} because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia.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.{{Cite web |last=GmbH |first=GuteKueche Medien |title=Österreichische Mehlspeiskultur - Die Pofesen |url=https://www.gutekueche.at/oesterreichische-mehlspeiskultur-die-pofesen-artikel-3635 |access-date=2024-06-26 |website=Gutekueche.at |language=de}} In Hungary, it is commonly called {{Lang|hu|bundáskenyér}} ({{Lit|furry bread}}).{{cite web|url=http://www.cookta.hu/hir/20160508-french-toast-az-edes-bundaskenyer|title=French toast, az @édes @bundás kenyér|date=28 June 2016}}

In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye.[https://www.academia.edu/49326938/Kit%C4%81b_%C4%B1_Mekul%C4%81t_Yiyecekler_Kitab%C4%B1_ Nesrin Altun, Kitâb-ı Me’kûlât, 1848?, p. 53.]

File:French toast, maple syrup.jpg

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 the bread of choice.{{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}} 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.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}}

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

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

In Southern Slavic countries, such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia, and Serbia, it is called {{Lang|sr-latn|prženice}}, {{Lang|sl|pohane šnite}}, {{Lang|sr-latn|moče}}, or {{Lang|sr-latn|ribanjke}}. It is eaten sweet or savory and paired with ajvar, jam, cheese, prosciutto, or sausage.{{cite web | url=https://www.restoranibeograd.com/en/news/przenice-french-toast-on-serbian-way/ | title=PRŽENICE: French toast on Serbian way }} In Romania, it is known as {{Lang|ro|frigănele}} and almost always served as a savoury dish without milk, although milk can be requested at most dinners.{{clarification needed|date=May 2025}}{{cite web |date=5 April 2018 |title=Friganele reteta copilariei – paine cu ou sau bundás kenyér |url=https://savoriurbane.com/friganele-reteta-copilariei-paine-cu-ou-sau-bundas-kenyer/ |website=SavoriUrbane.com |language=ro}}

File:Rabanadas, Christmas cakes (2135990222).jpg

In both Portugal and Brazil, {{Lang|pt|rabanadas}} are a traditional Christmas dessert.[https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo Rabanada, um antigo clássico natalino presente em todo o mundo] {{Webarchive|url=https://web.archive.org/web/20190129101847/https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo/ |date=29 January 2019 }} (in Portuguese) Many recipes often use Tinto or Port wine.{{cite web |title=Rabanadas tradicionais |url=https://www.tavi.pt/blog/ideias-gulosas/rabanadas-tradicionais |publisher=tavi.pt}}

In Denmark, {{Lang|da|arme riddere}} ({{Gloss|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.{{cite web|url=https://samvirke.dk/artikler/maerkelige-madnavne-hvorfor-hedder-det-arme-riddere|title=Mærkelige madnavne: Hvorfor hedder det arme riddere?|language=da|website=Samvirke.dk|date=1 April 2017|first=Christian|last=Garde}}{{cite web|url=https://www.dr.dk/mad/opskrift/arme-riddere|title=Arme riddere|website=DR.dk|first=Jesper|last=Vollmer|date=12 April 2018 |language=da}}

In Finland, {{Lang|fi|köyhät ritarit}} ({{Gloss|poor knights}}) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun ({{Lang|fi|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|date=May 2025}}

In France, {{Lang|fr|pain perdu}} ({{Gloss|lost bread}}) has a wide range of regional variations.{{cite web|url=https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|title=Le pain perdu: son histoire et ses origins|date=25 May 2017|website=lecercledesliberaux.com|language=fr|trans-title=Pain perdu: its history and origins|access-date=19 August 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223040553/https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|url-status=dead}}

In Georgia, it is known as {{Lang|ka-latn|kikliko}} ({{lang-ka|ყიყლიყო|tr}}). 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.{{cite web |url=https://culinarybackstreets.com/cities-category/tbilisi/2021/kikliko-2/ |title=Kikliko: For Whom The Rooster Crows |last=Rimple |first=Paul |publisher=Culinary Backstreets |date=2021-11-15 |accessdate=2022-01-22 }}{{cite web |url=https://gastroguide.borjomi.com/en/eqspertis-rchevebi/view/166 |title=KIKLIKO - GEORGIAN EGGBREAD |work=Borjomi-Georgian Gastro Guide |accessdate=2022-01-22 }}

In Germany, {{Lang|de|Arme Ritter}} ({{Gloss|poor knights}}) or {{Lang|de|Pofesen}} were known since at least the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).{{cite encyclopedia|encyclopedia=Deutsches Wörterbuch|title=Armeritter|volume=I A–Biermolke|url=http://woerterbuchnetz.de/cgi-bin/WBNetz/wbgui_py?sigle=DWB&lemma=Armeritter|editor1-first=Jacob|editor1-last=Grimm|editor2-first=Wilhelm|editor-link1=Jacob Grimm|editor2-last=Grimm|editor-link2=Wilhelm Grimm}}

In Greece, it is known as {{Lang|el-latn|Avgofetes}} ({{Langx|el|Αυγόφετες}}) or {{Lang|el-latn|Avgopsomo}} ({{Langx|el|Αυγόψωμο|links=no}}). 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.

File:HKStyleFrenchtoast.jpg

Hong Kong–style French toast ({{lang-zh|c={{linktext|西多士}}|cy=sāidōsí|l=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.{{cite news|work=CNN Go|url=http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535|title=World's 50 most delicious foods|archive-url=https://web.archive.org/web/20111008014820/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 |archive-date=8 October 2011|date=21 July 2011|access-date=11 October 2011}} It is served with butter, and topped with condensed milk, golden syrup or honey.{{cite news|first=Karon|last=Liu|title=How the Queen's death left me reconciling complicated feelings about the history of my favourite foods|date=15 September 2022|work=Toronto Star|url=https://www.thestar.com/life/food_wine/2022/09/15/how-the-queens-death-left-me-reconciling-complicated-feelings-about-the-history-of-my-favourite-foods.html|access-date=10 October 2022}} 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.{{cite web|url=http://www.hklazytravel.net/?p=3515|title=香港獨一無二的沙爹牛肉法式吐司|language=zh|trans-title=Hong Kong's unique beef satay french toast|access-date=2017-08-07}}

File:Bundás kenyér.jpg

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.

In India, Bombay toast is a dish sold on the streets of Mumbai by hawkers and vendors,{{cite web|url=https://threewhistleskitchen.com/bombay-toast-recipe/ |last=Jayashri |date=April 23, 2019 |title=Bombay Toast - Indian French Toast |work=Three Whistles Kitchen |access-date=October 15, 2019}} Bombay toast is also called Sweet French Bread.{{cite web|url=http://www.bawarchi.com/recipe/sweet-french-toast-bombay-toast-oesvdfjjddahf.html|title=Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe|first=Bridget|last=White|access-date=8 October 2016}}

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.

In Norway, the dish is called {{Lang|no|arme riddere}} ({{Gloss|poor knights}}). Once only a dessert dish, it is now eaten for brunch or breakfast, most commonly spiced with cinnamon and cardamom.{{cite web|url=https://www.matprat.no/oppskrifter/tradisjon/arme-riddere/|title = Arme riddere}}{{cite web|url=https://www.tine.no/oppskrifter/lunsj-og-smaretter/omeletter-og-pannekaker/arme-riddere-med-bl%C3%A5b%C3%A6r |title=Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken |publisher=Tine.no |date= |accessdate=2022-08-19}}

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).

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.

{{lang|es|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.{{cite news|last1=Lepard|first1=Dan|title=Dan Lepard's recipes for Basque butter buns, plus fried milk bread (a.k.a. torrija)|url=https://www.theguardian.com/lifeandstyle/2012/jul/20/basque-butter-buns-torrija-recipes|access-date=11 March 2015|work=The Guardian|date=20 July 2012}} It is often sprinkled with cinnamon as a final touch.

{{lang|es|Torrijas}} or {{lang|es|torrejas}} were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his {{lang|es|Cancionero}}, published in 1496. {{lang|es|italic=no|"Anda acá pastor"}} has the following verse:

{{verse translation|lang1=es

|En cantares nuevos

gocen sus orejas,

miel y muchos huevos

para hacer torrejas,

aunque sin dolor

parió al Redentor.{{cite web|url=http://www.cervantesvirtual.com/obra-visor/la-teatralidad-en-los-villancicos-pastoriles-de-juan-del-encina/html/d12bb444-7c93-4119-b468-fab2cf462bc8_2.html|title=La teatralidad en los villancicos pastoriles de Juan del Encina|author=Haro Cortés, Marta|website=Biblioteca Virtual Miguel de Cervantes|access-date=2016-03-23}}

|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 {{Lang|nl|wentelteefjes}}, {{Lang|nl|verloren brood}} ({{Gloss|lost bread}}), or {{Lang|nl|gewonnen brood}} ({{Gloss|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. {{Lang|nl|Wentelteefjes}} are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.{{Citation needed|date=July 2024}}

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.{{cite web | url=https://www.bbcgoodfood.com/recipes/eggy-bread | title= BBC Good Food: Eggy bread recipe | publisher=BBC Good Food | access-date=2024-07-01 }} 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.{{cite web | url=https://www.tesco.com/groceries/en-GB/products/266291362 | title=Tesco: French Toast | publisher=Tesco | access-date=2023-04-28 | archive-date=4 December 2023 | archive-url=https://web.archive.org/web/20231204191231/https://www.tesco.com/groceries/en-GB/products/266291362 |url-status=live }}

The dish is commonly eaten with butter, powdered sugar, and maple syrup. Other toppings include jam, whipped cream, and fruit.{{Cite web |last=McCoy |first=Lisa |date=2020-11-25 |title=Enjoy French toast in a new way |url=https://www.heraldmailmedia.com/story/lifestyle/food/2020/11/25/enjoy-french-toast-in-a-new-way/43654065/ |access-date=2024-07-22 |website=Herald-Mail Media}} 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.{{Cite magazine|url=http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|title=Last call to dinner|magazine=Classic Trains Magazine|first=John|last=Kelly|date=February 21, 2001|access-date=2018-09-08|archive-date=13 May 2019|archive-url=https://web.archive.org/web/20190513162905/http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|url-status=dead}}

In New Orleans Louisiana Creole cuisine, French toast is known as {{Lang|fr|pain perdu}} and is most commonly served as a breakfast dish.{{cite web|last1=Tabacca|first1=Laura|title=New Orleans Style Pain Perdu (French Toast)|url=https://www.thespicedlife.com/new-orleans-style-pain-perdu-french-toast/|website=The Spiced Life|date=2 March 2014|access-date=25 November 2017}} The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.{{cite web|title=Pain Perdu|url=http://www.gumbopages.com/food/breakfast/pain-perdu.html|website=The Gumbo Pages|access-date=25 November 2017}}{{cite web|last1=Mitzewich|first1=John|author-link1=John Mitzewich|title=New Orleans-style French Toast "Pain Perdu"|url=https://www.thespruce.com/new-orleans-french-toast-pain-perdu-102056|website=The Spruce|access-date=25 November 2017}} Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.

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{{reflist}}

• {{cite book |first=Craig |last=Claiborne |title=Craig Claiborne's The New York Times Food Encyclopedia |publisher=Times Books |location=New York |year=1985 |isbn=0-8129-1271-3|url=https://books.google.com/books?id=OXnaPjeOzOEC}}
• {{cite book |first=Fannie |last=Farmer |title=The Boston Cooking-School Cook Book |publisher=Little, Brown and Co. |location=Boston |year=1918 |url=http://www.bartleby.com/87/ }}
• {{cite book |first=John F. |last=Mariani |title=The Encyclopedia of American Food and Drink |publisher=Lebhar-Friedman |location=New York |year=1999 |isbn=0-86730-784-6|url=https://books.google.com/books?id=WueIlwEACAAJ}}
• {{cite book |first=Odilie |last=Redon |title=The Medieval Kitchen: Recipes from France and Italy |publisher=Univ. Chicago Press |location=Chicago |year=1998 |isbn=0-226-70684-2}}

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