French toast serving

French toast (often known as eggy bread in most of the UK - the exception being Scotland, pain perdu in French, pain doré in French-speaking parts of Canada) is a popular breakfast food in North America and Europe. French Toast is a band from Washington, D.C., formed in 2001 as a duo consisting of James Canty and Jerry Busher. ... Image File history File links Frenchtoast. ... Image File history File links Frenchtoast. ... The United Kingdom of Great Britain and Northern Ireland is a country in western Europe, and member of the Commonwealth of Nations, the G8, the European Union, and NATO. Usually known simply as the United Kingdom, the UK, or (inaccurately) as Great Britain or Britain, the UK has four constituent... Breakfast is the first meal of the day, typically eaten in the morning. ... North American redirects here. ... For other uses, see Europe (disambiguation). ...

French toast is made with bread and eggs; some common additions are milk, water, or orange juice to thin the eggs, sugar, and spices such as allspice, nutmeg and cinnamon. Vanilla may also be added to the egg mixture. In restaurants throughout Canada and the United States, the bread is usually thick white bread made especially for use in French toast; when made at home, regular sliced bread is often used. Although often served as a sweetly spiced dish in the United States, others prefer a savory version, seasoned with salt and pepper instead, or even topped with a melted slice of cheese. For other uses, see Bread (disambiguation). ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... A glass of cows milk. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Orange juice (disambiguation). ... This article is about sugar as food and as an important and widely-traded commodity. ... For other uses, see Spice (disambiguation). ... Binomial name (L.) Merr. ... For other uses, see Nutmeg (disambiguation). ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... For other uses, see Vanilla (disambiguation). ... Edible salt is mostly sodium chloride (NaCl). ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...

Preparation

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The eggs are beaten (and mixed with other liquids, as described above) and poured into a wide, shallow bowl. Individual slices of bread are then dipped into the egg mixture and flipped, so both sides are evenly coated. If desired, the bread may be left to soak briefly to absorb more of the mixture; however, too much soaking will make the bread fall apart, which is why some cooks prefer to use bread that is closer to the end of its shelf-life. The slices of egg-coated bread are then placed on a frying pan or griddle prepared with a coat of butter, and cooked until both sides are browned and the egg has cooked through.^[1] A substitute such as Egg Beaters can be used in place of whole eggs. Additionally, a liberal sprinkling of premixed cinnamon sugar may be applied prior to frying. Some people use nutmeg as well. Image File history File links Question_book-3. ... cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ... Egg Beaters is a product sold in the United States by ConAgra Foods as a substitute for whole chicken eggs. ... Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts. ... For other uses, see Nutmeg (disambiguation). ...

The cooked slices are usually served with jam, butter, peanut butter, and maple syrup, though they can also be served with fruit syrup, apple sauce, whipped cream, chocolate, sugar, powdered sugar, or nuts such as pecans. Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ... For other uses, see Butter (disambiguation). ... Peanut butter in a jar. ... Bottled maple syrup produced in Quebec. ... Fruit Syrup has the texture of maple syrup and is fruit flavored, specifically of blueberry or strawberry. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... For other uses, see Chocolate (disambiguation). ... This article is about sugar as food and as an important and widely-traded commodity. ... Confectioners sugar Powdered sugar (in Britain, Australia, Canada, and most of the Commonwealth icing sugar) is a very finely ground form of sugar that is synonymous with confectioners sugar. ... For other uses, see Nut (disambiguation). ... Binomial name Carya illinoinensis (Wangenh. ...

Hong Kong style French toasts served in Cha chaan tengs. The toppings include syrup and a slab of butter.

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Cha chaan teng is a type of Chinese tea restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which include many dishes from Hong Kong cuisine and localised Hong Kong-style Western cuisine. ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ...

Variations

Stuffed French toast is two pieces of French toast that are stuffed with bananas, strawberries, or other fruit. It is usually topped with butter, maple syrup, and powdered sugar.^[2] This article or section does not cite its references or sources. ... For other uses, see Strawberry (disambiguation). ... Confectioners sugar Powdered sugar (in Britain, Australia, Canada, and most of the Commonwealth icing sugar) is a very finely ground form of sugar that is synonymous with confectioners sugar. ...

In the United Kingdom, it is often savory, and known as 'eggy bread', 'Gipsy bread' . Another name is 'French fried bread', not to be confused with 'fried bread' which is white bread fried in butter or fat left over from frying bacon or sausages. One variation has marmite spread on the bread before dipping. A more popular version is served with baked beans on top. Another variation that has a 19th century origin is to add a teaspoon of red chili powder (instead of pepper) and salt to the eggs before dipping bread in it. The term French toast has other common meanings in the United Kingdom, including baked bread slices, and bread which was buttered before toasting. Eggybread does not use fruity ingredients, instead it is just fried after being dipped into an eggy mixture of eggs and milk. It is often served with sauces, marmite or even just added with salt. Chinese fried bread Fried bread is bread, sliced or baked especially for the purpose, fried and served as part of, or as an accompaniment to, a food dish. ... A jar of the British version of Marmite Marmite is a British and New Zealand savoury spread made from yeast extract, a by-product of beer brewing. ...

'Fried bread' In Italy a variation is served known as mozzarella in carrozza (literally "mozzarella in carriage"). In this version a slice of fresh mozzarella is sandwiched between two slices of bread and the whole dipped in egg and fried. It can be seasoned with salt, but is not sweet like French toast and is not eaten for breakfast. This article or section does not cite any references or sources. ...

In Portugal, it is called fatias douradas or rabanadas and is typically made during Christmas, out of slices of bread leftovers (when it's too hard too be eaten normally) soaked in milk to soften it, dipped in beaten egg, deep-fried in olive oil and then dipped in sugar and cinnamon or a syrup made with water, sugar, cinnamon sticks and lemon skin. It's usually eaten cold as a dessert or a snack. For other uses, see Christmas (disambiguation). ...

In Spain, it is called torrijas, tostadas or torradas and is typically made during Easter, out of thick slices of bread soaked in milk or wine, dipped in egg, fried and then drenched in spiced honey. Tostada is a Spanish word translating to toasted in English and, in Mexican cuisine, refers to a flat tortilla that is toasted or deep fried. ... This article is about the Christian festival. ...

Many New York diners make French toast using thick slices of challah bread. This article is about the state. ... Look up diner in Wiktionary, the free dictionary. ... Challah on a tray, sprinkled with sesame seeds [[Image:Strucla sweet bread0 .jpg|thumb|245px|Strucla, a sweet bread from Central Europe similar to the challah]] Challah, hallah (חלה), also known in different parts of the Jewish world as barches (German and western Yiddish), Berches (Swabian), barkis (Gothenburg), bergis (Stockholm), khale...

In the Western and Southwestern United States, some restaurants will prepare it with Sourdough bread. Sourdough starter made with flour and water refreshed for 3 or more days Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ...

In some parts of Australia, it is usually served savory, topped with tomato sauce. In other areas it is still considered to be a sweet dish, as in the United States. This article is about the condiment. ...

In Hong Kong, it is usually served with honey or syrup, though the syrup is much thinner and sweeter compared to its typical Western counterpart. It is also known for its lighter color. In Hong Kong-style western restaurants and cha chaan tengs, it may be served with plain butter without a sweetening ingredient. Other Hong Kong variations include the spreading of peanut butter, which tends to be a very popular variation, or kaya in between the two slices of bread. French toast is usually served with the crusts intact. It is called 西多士 (Cantonese IPA: [sɐ́i tɔ́ sǐ]; Jyutping: sai1 do1 si2; Mandarin Pinyin: xīduōshì; literally "western toast", but actually an abbreviation of "法蘭西多士", "French toast") in Hong Kong where it is usually deep-fried. In other non-Cantonese speaking parts of Greater China, it is usually called 吐司 (Pinyin: tǔsī; literally “toast”). For other uses, see Honey (disambiguation). ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ... This article or section is in need of attention from an expert on the subject. ... Cha chaan teng is a type of Chinese tea restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which include many dishes from Hong Kong cuisine and localised Hong Kong-style Western cuisine. ... Kaya ( also srikaya, means rich in Malay based on its golden color) is a jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. ... Look up Crust in Wiktionary, the free dictionary. ... This article is on all of the Yue dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... This article is on all of the Northern Chinese dialects. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Greater China in dark green, and areas with strong Chinese cultural influence in light green Greater China (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), or simply 大华/大華, is a term referring collectively to both the territories administered by the Peoples Republic of China as well as Hong Kong and Macau, and territories... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...

In Brazil it is quite often used to celebrate a birth, as well as at Christmas and New Year celebrations. For other uses, see Christmas (disambiguation). ... For other uses, see New Year (disambiguation). ...

Pain perdu

In France, Belgium, New Orleans, and DRC Africa a similar but distinctive food is called pain perdu, or “lost bread,” since it is a way to reclaim stale, “lost,” bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried. The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup. New Orleans is the largest city in the state of Louisiana, United States of America. ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ...

New Orleans pain perdu is a local variation of French toast made from left over New Orleans-style French bread, which resembles the French baguette, but has a crunchier exterior and a lighter interior. A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ...

History and geographical spread

French toast originated as a way to use day-old or stale bread (some breads and especially French bread become stale after one day).^[3][4] Whereas a stale, crunchy bread might seem unappetizing, soaking the bread in eggs and frying it solved that problem. The precise origins of the recipe are unknown, although a version appears in the 1st century AD Roman cookbook, Apicius ("Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. in lacte infundis, frigis [et] in oleo, mel superfundis et inferes." - "Another sweet: Break grated Sigilines (a kind of wheat bread), and make larger bites. Soak in milk, fry in oil, douse in honey and serve."). This was also known as Pan Dulcis. Similar dishes have existed in many countries and under many names, known in Medieval Europe as: Apicius was a name applied to three celebrated Roman epicures, the first of whom lived during the Republic; the second of whom, Marcus Gavius (or Gabius) Apicius—the most famous in his own time—lived under the early Empire; a third lived in the late 4th or early 5th century. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times. ... For other uses, see Europe (disambiguation). ...

• France: pain perdu (literally, "lost bread")
• Germany: armer Ritter (literally, "poor knight")
• Portugal: rabanadas or fatias douradas (literally, "gilded slices of bread")
• England: suppe dorate (Italian for "gilded sippets")
• Yugoslavia and some successor republics: прженице - prženice
• Croatia: pohani kruh
• Lebanon: pain perdu

Modern versions occur in many countries under other names: For other uses, see England (disambiguation). ... Yugoslavia (Jugoslavija in the Latin alphabet, Југославија in Cyrillic; English: South Slavia, or literary The Land of South Slavs) describes three political entities that existed one at a time on the Balkan Peninsula in Europe, during most of the 20th century. ...

• Belgium: verloren brood, gewonnen brood, or gebakken boterhammen (literally "lost bread", "won bread", or "baked sandwiches" as it was traditionally made from stale bread) in Flanders, pain perdu (literally, "lost bread") in Wallonia
• Brazil: rabanada or "fatia parida"(in the northeast region of Brazil)
• Bulgaria: пържени филии - părzheni filii ("fried slices [of bread]")
• Canada (in francophone regions): pain doré (literally, "golden bread")
• Denmark/Norway: arme riddere (literally, "poor knights")
• Greece: αβγόφετα (avgófeta, literally "egg-slice")
• Finland köyhät ritarit ("poor knights") when eaten plain or with butter, rikkaat ritarit ("rich knights") when rolled in powdered sugar, sprinkled with it until fully covered or alternatively covered with whipped cream to provide the white base, and an eye of red colored jam added in the center.
• Estonia: piilud ("ducklings")
• Hungary: bundás kenyér (literally, "coated bread")
• India: Bombay toast
• Malaysia: Roti telur
• Mexico: torreja
• Netherlands: wentelteefjes (etymology unclear, wentelen = "to turn over", teefje = "female dog"). Used in some parts of Flanders, Belgium as well.
• Pakistan: meetha toas
• Romania: frigãnele
• Russia: гренки - grěnki
• Spain: torrija
• Sweden: fattiga riddare (literally, "poor knights")
• Switzerland: Fotzelschnitten ("rascals' slices")
• Turkey: yumurtalı ekmek (literally, "bread with eggs"), or ekmek balığı (literally, "breadfish" / "fish of bread")
• United Kingdom: 'poor knights of Windsor', 'Gypsy Toast' and in parts of Cumbria, 'Pandora'.
• U.S.A.: Overwhelmingly French toast, though it may on rare occasion be called German toast, Spanish toast, nun's toast, egg toast, or French fried pudding.^[5]

For other uses, see Flanders (disambiguation). ... The Military Knights of Windsor are retired military officers who receive a pension and accommodation at Windsor Castle, and who provide support for the Order of the Garter and for the services of St Georges Chapel, Windsor Castle. ... For other uses, see United States (disambiguation) and US (disambiguation). ...

Etymology

Some people claim that this dish was called "German toast" in the U.S. before World War I and was changed to "French toast" because of anti-German sentiment. Indeed, a popular cookbook from 1918 does refer to it by the name "German toast." However, the term "French toast" can be found in print in the U.S. as early as 1871. The Oxford English Dictionary cites usages of "French toast" in English as early as 1660 (toasted bread with wine, orange juice, and sugar), and cites an egg-based recipe of the same name from 1882. It has also been called "American toast" in the U.S., where there is a story that it was invented in 1724 by a man named Joseph French in a roadside tavern near Albany, New York.^{[dubious – discuss]} “The Great War ” redirects here. ... Anti-German sentiment should not be confused with Anti-Germans (communist current), also called Anti-German. ... The Oxford English Dictionary print set The Oxford English Dictionary (OED) is a dictionary published by the Oxford University Press (OUP), and is the most successful dictionary of the English language, (not to be confused with the one-volume Oxford Dictionary of English, formerly New Oxford Dictionary of English, of... For other uses, see Wine (disambiguation). ... The year 1724 in science and technology included many events, some of which are listed here. ... This article or section does not cite its references or sources. ... For other uses, see Albany. ... This article is about the state. ...

Also notably: In France, French toast, and in Belgium (and DRC Africa) is called pain perdu, or “lost bread,” since it is a way to reclaim stale, “lost,” bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried.

According to research provided by the International House of Pancakes, French toast isn’t necessarily French in origin; it is likely that the recipe dates back to Medieval times and may have been a logical “invention” by different peoples, akin to battering and frying any food. A similar dish called suppe dorate was popular in England during the Middle Ages, although the English might have learned it from the French Normans, who had a dish called tostees dorees. However, according to IHOP, the first written mention of the dish comes from the court of Henry V of England (1413-1422).

References

Wikibooks Cookbook has an article on

French toast

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External links

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French toast

• French Toast Recipes
• http://www.gumbopages.com/food/breakfast/pain-perdu.html