French toast

Last updated

French toast
FrenchToast.JPG
French toast served at a restaurant
Place of originEurope
Serving temperatureHot, with toppings
Main ingredientsBread, eggs
Ingredients generally usedMilk or cream, herbs, spices, sauces, syrups
VariationsSweet

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]

Contents

When French toast is served as a sweet dish, sugar, vanilla, or 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 savory 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

This dish occurs in various forms and under different names in many places but we will call it "French toast" here for convenience. [8]

The usual French name is pain perdu (French: [pɛ̃pɛʁdy] ⓘ 'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré'golden bread' in Canada. [9]

History

Some authors consider the recipe for 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. [10] [11]

In Le Viandier, culinary cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for tostées dorées [12] involving eggs and sugar. [13]

A 14th-century German recipe uses the name Arme Ritter'poor knights', [14] [15] a name also used in English [3] and the Nordic languages.

In the 15th century, there are English recipes for pain perdu [14] [16] [17] and culinary expert Martino da Como also offers a recipe. [18]

In Spain, one of the first recipes was published in 1611 by Francisco Martínez Motiño  [ es ]. [19]

An Austrian and Bavarian term is Pofesen because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia. [20] [21] In Hungary, it is commonly called bundáskenyér (lit. 'fluffy bread'). [22]

In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye. [23]

Preparation

French toast topped with fruit, butter and cream, served with maple syrup French toast, maple syrup.jpg
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. Sliced or artisan loaves cut to 3⁄4–1 in (1.9–2.5 cm) thick are frequently used as 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] or maple syrup.

Variations

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]

International versions

Balkans

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. [30]

Brazil and Portugal

Portuguese rabanadas , traditionally served at Christmas Rabanadas, Christmas cakes (2135990222).jpg
Portuguese rabanadas, traditionally served at Christmas

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert. [31] Many recipes often use Tinto or Port wine. [32]

Denmark

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. [33] [34]

Finland

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.

France

In France, pain perdu has a wide range of regional variations. [35]

Georgia

In Georgia it is known as kikliko (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. [36] [37]

Germany

In Germany, Arme Ritter ('poor knights') or Pofesen are at least known since the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm). [38]

Greece

In Greece, it is known as Avgofetes (Greek : Αυγόφετες) or Avgopsomo (Greek: Αυγόψωμο). This dish is a breakfast staple that involves dipping bread in 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.

Hong Kong

Hong Kong-style French toast HKStyleFrenchtoast.jpg
Hong Kong-style French toast

Hong Kong-style French toast (Chinese : 西多士 ; Cantonese Yale :sāidōsí; lit.'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. [39] It is served with butter, and topped with golden syrup or honey. [39] [40] It is a typical offering in cha chaan teng (Hong Kong-style diners or teahouses). [40] Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay. [39] [41]

India

In India, Bombay toast is a dish sold on the streets of Mumbai by hawkers and vendors, [42] Bombay toast is also called Sweet French Bread. [43]

Norway

In Norway, the dish is called arme riddere ('poor knights'). Once only a dessert dish, it is now eaten for brunch or breakfast. Most common spices are cinnamon and cardamom. [44] [45]

Romania

In Romania, it is known as frigănele and almost always served as a savory dish without milk, although milk can be requested at most dinners. [46]

Singapore

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).

Spain

Torrija [14] 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. [47] 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:

The Netherlands

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 ]

United Kingdom and Ireland

In the UK and Ireland, it is also known as eggy bread or occasionally Gypsy toast, a name which dates back to the 14th and 15th centuries. It was also called Pamperdy or Poor Knights Pudding. Eggy bread can be served as a sweet or savoury dish. [49] 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. [50]

United States

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. [51] The dish is commonly eaten with butter, powdered sugar, and maple syrup. Other toppings include jam, whipped cream, and fruit. [52]

New Orleans

In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish. [53] The recipe calls for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. [53] [54] [55] Common toppings include cane syrup, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional. [54] [55]

See also

Related Research Articles

<span class="mw-page-title-main">Bread pudding</span> Pudding made with stale bread

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

<span class="mw-page-title-main">Porridge</span> Food

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.

<span class="mw-page-title-main">Hungarian cuisine</span> Culinary tradition

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

<span class="mw-page-title-main">Pancake</span> Thin, round cake made of eggs, milk and flour

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

<span class="mw-page-title-main">Crêpe</span> Thin pancake in French cuisine

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.

<span class="mw-page-title-main">Fried bread</span> Slice of bread that has been fried

Fried bread is a slice of bread that has been fried. It is used as a substitute for toast in various dishes or meals. Various oils, butter, lard, bacon drippings, or ghee can be used. Some cooks may choose to fry rather than toast to avoid having to give counter or storage space to or spend money on a toaster. Proponents of frying rather than toasting call out the extra flavor and crispiness that can be achieved by frying in fat rather than dry-toasting.

<span class="mw-page-title-main">Rice pudding</span> Dish made from rice mixed with water or milk

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.

<span class="mw-page-title-main">Buñuelo</span> Fried dough ball

A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

<span class="mw-page-title-main">Dominican Republic cuisine</span> Culinary traditions of the Dominican Republic

Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.

<span class="mw-page-title-main">Belizean cuisine</span> Culinary traditions of Belize

Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.

<span class="mw-page-title-main">Cassava-based dishes</span> Foods prepared with cassava

A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

References

  1. ↑ Beckett, Fiona (18 September 2010). "Student cookbook: French toast (a.k.a. eggy bread)". The Guardian . Retrieved 13 December 2012.
  2. 1 2 Mille (24 February 2002). "Gypsy Toast". food.com. Archived from the original on 29 November 2014. Retrieved 19 January 2015.
  3. 1 2 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)". Turkey'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. ↑ Davidson, Alan; Jaine, Tom, eds. (2006). 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
  11. ↑ Apicius, De re culinaria. pp. Book VII, item 296. full text
  12. ↑ Pichon, Jérôme; Vicaire, Georges (1892). Le Viandier de Guillaume Tirel dit Taillevent. p. 262.
  13. ↑ "Tostées Dorées - Recette De Pain Perdu Médiéval" (in French). 7 May 2020. Retrieved 26 June 2024.
  14. 1 2 3 Koerner, Brendan. "Is French Toast Really French?". Slate.com. Retrieved 6 April 2015.
  15. ↑ Grimm, Jacob and Wilhelm. Deutsches Wörterbuch , quoting from the Buch von guter Spyse.
  16. ↑ Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary .
  17. ↑ Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food. Oxford University Press. p. 102. ISBN   0-19-280681-5.
  18. ↑ Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f
  19. ↑ "Arte de cocina, pastelería, vizcochería y conservería". realacademiadegastronomia.com (in Spanish). Retrieved 26 June 2024.
  20. ↑ 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.
  21. ↑ GmbH, GuteKueche Medien. "Österreichische Mehlspeiskultur - Die Pofesen". Gutekueche.at (in German). Retrieved 26 June 2024.
  22. ↑ "French toast, az @édes @bundás kenyér". 28 June 2016.
  23. ↑ Nesrin Altun, Kitâb-ı Me’kûlât, 1848?, p. 53.
  24. ↑ "what bread options are best for French toast". Culuturalist Press . 7 March 2022. Retrieved 7 March 2022.
  25. ↑ Archived at Ghostarchive and the Wayback Machine : Brown, Alton. "French Toast-Food Network". YouTube .
  26. ↑ "French Toast Toppings – Unique French Toast Recipes". Good Housekeeping . Retrieved 19 January 2015.
  27. ↑ [Compleat Cook (1659) as quoted in the OED Citation incomplete, needs improvement]
  28. ↑ Ayto, John. The Diner's Dictionary: Word Origins of Food and Drink, ISBN   0199640246, p. 142.
  29. ↑ Islip, Adam (1611). A Dictionarie [sic] of the French and English Tongues, full text
  30. ↑ "PRŽENICE: French toast on Serbian way".
  31. ↑ Rabanada, um antigo clássico natalino presente em todo o mundo Archived 29 January 2019 at the Wayback Machine (in Portuguese)
  32. ↑ "Rabanadas tradicionais". tavi.pt.
  33. ↑ Garde, Christian (1 April 2017). "Mærkelige madnavne: Hvorfor hedder det arme riddere?". Samvirke.dk (in Danish).
  34. ↑ Vollmer, Jesper (12 April 2018). "Arme riddere". DR.dk (in Danish).
  35. ↑ "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.
  36. ↑ Rimple, Paul (15 November 2021). "Kikliko: For Whom The Rooster Crows". Culinary Backstreets. Retrieved 22 January 2022.
  37. ↑ "KIKLIKO - GEORGIAN EGGBREAD". Borjomi-Georgian Gastro Guide. Retrieved 22 January 2022.
  38. ↑ Grimm, Jacob; Grimm, Wilhelm (eds.). "Armeritter". Deutsches Wörterbuch . Vol. IA–Biermolke.
  39. 1 2 3 "World's 50 most delicious foods". CNN Go . 21 July 2011. Archived from the original on 8 October 2011. Retrieved 11 October 2011.
  40. 1 2 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.
  41. ↑ "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.
  42. ↑ Jayashri (23 April 2019). "Bombay Toast - Indian French Toast". Three Whistles Kitchen. Retrieved 15 October 2019.
  43. ↑ White, Bridget. "Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe" . Retrieved 8 October 2016.
  44. ↑ "Arme riddere".
  45. ↑ "Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken". Tine.no. Retrieved 19 August 2022.
  46. ↑ "Friganele reteta copilariei – paine cu ou sau bundás kenyér". SavoriUrbane.com (in Romanian). 5 April 2018.
  47. ↑ 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.
  48. ↑ Haro Cortés, Marta. "La teatralidad en los villancicos pastoriles de Juan del Encina". Biblioteca Virtual Miguel de Cervantes. Retrieved 23 March 2016.
  49. ↑ "BBC Good Food: Eggy bread recipe". BBC Good Food . Retrieved 1 July 2024.
  50. ↑ "Tesco: French Toast". Tesco. Archived from the original on 4 December 2023. Retrieved 28 April 2023.
  51. ↑ Kelly, John (21 February 2001). "Last call to dinner". Classic Trains Magazine. Archived from the original on 13 May 2019. Retrieved 8 September 2018.
  52. ↑ McCoy, Lisa (25 November 2020). "Enjoy French toast in a new way". Herald-Mail Media. Retrieved 22 July 2024.
  53. 1 2 Tabacca, Laura (2 March 2014). "New Orleans Style Pain Perdu (French Toast)". The Spiced Life. Retrieved 25 November 2017.
  54. 1 2 "Pain Perdu". The Gumbo Pages. Retrieved 25 November 2017.
  55. 1 2 Mitzewich, John. "New Orleans-style French Toast "Pain Perdu"". The Spruce. Retrieved 25 November 2017.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.