The bread is then fried in butter or olive oil until browned and cooked through. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. Already sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice. Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Preparation įrench toast topped with fruit, butter and cream, served with maple syrup In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye. In Hungary, it is commonly called bundáskenyér (lit. The word "soup" in the dish's name refers to bread soaked in a liquid, a sop. Īn Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. There are fifteenth-century English recipes for pain perdu. It may also be called pain doré 'golden bread' in Canada. The usual French name is pain perdu ( French: ( listen) 'lost bread', reflecting its use of stale or otherwise "lost" bread. Italian 15th-century culinary expert Martino da Como offers a recipe. Also in the 14th-century, Taillevent presented a recipe for "tostées dorées". Ī 14th-century German recipe uses the name Arme Ritter 'poor knights', a name also used in English and the Nordic languages. The recipe says to "Break fine white bread, crust removed, into rather large pieces which soak in milk fry in oil, cover with honey and serve".
The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia 'another sweet dish'.
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