French toast

Dish of fried bread and eggs This article is about the hot food. For the band, see French Toast (band). For the dry rusk, see Melba toast. "Eggy bread" redirects here. For other uses, see Egg bread.

French toastFrench toast served at a restaurantServing temperatureHot, with toppingsMain ingredientsBread, eggsIngredients generally usedMilk or cream, herbs, spices, sauces, syrupsVariationsSweet 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, 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.

[edit] 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.

[edit] The Apicius, a 1st-century CE Ancient Roman cookbook, includes a recipe under Aliter Dulcia 'another sweet dish' which some authors consider "not very different" from modern French toast; others say "this isn't real French toast because it has no egg in it". The Latin text does not include eggs, but some translations include egg as an editorial interpolation. The recipe (Grocock 7.11.3) cooks milk-soaked bread chunks and pours honey over them. A different recipe called Aliter Dulcia (7.11.4) does include eggs but not bread and gives a sort of custard, not French toast. In Le Viandier, a 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]. Hannah Woolley included a recipe in her 1670s cookbook The Queen-Like Closet. She did not call it "French." 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. 'furry bread').

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

Variations[edit] 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.

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

In India, Bombay toast or sweet French bread is sold on the streets of Mumbai by hawkers and vendors. French toast in India is usually an unsweetened dish with no milk in the batter. The egg-soaked bread is fried and may be flavoured 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 toastHong 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. It is served with butter and topped with condensed milk, golden syrup or honey. It is a typical offering in cha chaan teng (Hong Kong–style diners or teahouses). Other fillings are meat floss, kaya jam, ham, or beef satay. 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[edit] Western[edit] In France, pain perdu ('lost bread') has a wide range of regional variations. 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). 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, and is often served with bacon when savoury. 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. 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 technique breaks down the fibres of the bread and results in a pastry with a crisp 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:

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

French toast sits perfectly between the cosy comfort of a winter pudding and the sparkle of a festive cocktail. Its soft, custardy centre and golden crust can be dressed up with seasonal flavours – think cinnamon, nutmeg, or a splash of brandy – turning a simple slice of bread into a warm, indulgent treat that complements mulled wine and mince pies. The dish is forgiving: leftover brioche, stale loaf or even a slice of panettone all become richer after soaking in egg. Because it can be batch‑cooked on a large skillet, families can serve a crowd without fuss, making it a practical yet slightly decadent alternative to scrambled eggs or a traditional roast breakfast.

For a festive twist, avoid plain white sandwich loaves and opt for a richer, slightly stale bread that will absorb the egg mixture without falling apart. Brioche gives a buttery, plush texture, while challah adds a subtle honey note; both are readily available in UK supermarkets during the holidays. If you prefer a touch of spice, look for a loaf infused with raisin or candied orange peel – these add natural sweetness and a Christmas aroma. When you buy, check that the crumb is tight but not too dense; too airy a loaf will disintegrate, whereas a very dense one will stay heavy. Slice to about 2.5cm thickness for the ideal balance of crisp exterior and custardy centre.

The secret to a smooth service is to prep the custard ahead of time. Whisk together eggs, a splash of whole milk or cream, a pinch of salt, and a dash of cinnamon or nutmeg, then refrigerate for up to an hour. This allows the flavours to meld and the mixture to thicken slightly, ensuring an even coating. Arrange the bread slices in a shallow tray, pour the custard over, and let them soak for five minutes before frying. Use a large, non‑stick skillet or griddle on medium heat, adding a knob of butter for flavour and a glossy finish. Keep cooked slices warm in a low oven (around 80°C) while you finish the batch, and finish with a dusting of powdered sugar and a drizzle of warmed cranberry sauce for a festive touch.