French toast, egg bread, Bombay toast, gypsy toast, and poor gentleman are names for this dish of bread soaked in a mixture of milk and eggs and then fried. It is known in many parts of the world by various names.
how to make french toast
The slices of bread are dipped in a mixture of beaten eggs and milk, sometimes whipped cream and sugar. To this compound is added an aroma, often vanilla, but also cinnamon or nutmeg.
The slices are then fried in butter on both sides until golden brown. For this recipe we recommend stale bread, as it better absorbs the egg/milk mixture without falling apart. Although the traditional recipe is with the classic white bread, today it has become very common to prepare it with brioche bread.
French toast can be served dusted with powdered sugar or with sweet toppings such as jam, honey, fruit of your choice, or maple syrup.
It can also be served in a savory version with ketchup or even mayonnaise and other sauces. It is also possible to add cheese to the preparation. In the savory version, French toast is served as a starter or main course, for lunch or dinner. In this case it is usually accompanied by ham.
French toast is served as a cake, breakfast, snack or dessert.
What are the variations of French toast in the world?
In some regions of France, French toast has other names.
In Périgord it is called dodine.
In the Nord-Pas-de-Calais region they are known as crotch pain (poop bread) or pain pain (horseshoe bread).
In Charente, it is often called French toast. red soup (redhead soup), probably because of its color when fried. In Lower Brittany it is called Boued Laez (milk-based food).
In Picardy, the gallop It is a torrija prepared with brioche or brioche. In the north, the milk is sometimes flavored with juniper berries.
The Anjou region knows a variant called triple sec French toast, or Combier or Cointreau.
In Normandy, a popular culinary specialty is served: Norman-style French toast. It is a French toast flambéed with pommeau de normandy and served with apple jam.
Most English-speaking countries call it French toast.
Other alternative names and their variations are egg bread, Bombay toast, gypsy toast or poor gentlemen.
In the UK, it is commonly called egg bread, egg bread, or gypsy toast and is served as a sweet and savory dish.
In the United States, French toast was a popular dish on railroad dining cars in the early and mid-20th century. Santa Fe was particularly known for its French toast.
In New Orleans and Louisiana Creole cuisine, French toast is known as “pain perdu” and is often served for breakfast. The most common dressings are cane syrup, highly flavored honey or fruit syrups. It is also sprinkled with sugar.
In Canada and formerly Quebec, it is called gold leaf or golden toast.
In Brazil and Portugal, slices they are traditionally prepared and served at Christmas. Many recipes often use Tinto, a red wine or Port.
In Denmark, knight weapons they are very fragrant with cinnamon.
In Norway, French toast is also called armed laughter. Once a simple dessert, it is now eaten for brunch or breakfast. The most common spices in Norwegian French toast are cinnamon and cardamom.
In Georgia, it is very popular and known as kikliko. It is almost always served in a savory version, and different types of cheese are often added as well.
In Germany, Firearms or pofesen have been popular since the 14th century.
An Austrian and Bavarian term for French toast is paphesus either professes.
In Hungary it is commonly called bundakenyerwhich literally means “covered bread”.
In Hong Kong, French toast (西多士) is usually made by mixing several slices of bread with peanut butter or fruit jelly and then dipping them in beaten egg before frying. It is served with butter and topped with golden syrup or honey.
In India, Bombay Toast or French Sweet Bread is a very popular snack, known to be sold on the streets of Bombay.
In Romania it is known as friganela and is traditionally served in a savory version.
In Spain it is called torrija tower either torreja. This is a recipe traditionally prepared for Lent and Easter. It is usually prepared by dipping stale bread in milk or wine with honey and spices. Pass through beaten egg and fry in olive oil. The result is a dough that is crispy on the outside and soft on the inside. It is often sprinkled with cinnamon.
In Ottoman cuisine it is called bread dish dipped in eggs with honey but without milk favniyye.
What is the origin of French toast?
It is in his ten-volume treatise De re coquinaria that the Roman author Marco Gavius Apicius (c. -25 BC – 37 AD) mentions French toast. In his work it is mentioned simply by the name of aliter dulcia, which means “another sweet dish”.
Apicius’s recipe called for “breaking” thin white bread into pieces large enough to dip in milk, remove the crust, and then fry in fat.
A 14th century German recipe used the name arme ritter, meaning “poor gentlemen”.
Also in the 14th century, Guillaume Tirel, known as Taillevent, a French cook, to whom Viandier, the most famous French recipe book of the Middle Ages, presented a recipe for “tostées dorées”.
Going by the names golden suppe and soupys yn dorye, this dish was widely known in medieval Europe. For example, the 15th-century Italian culinary expert Martino da Como proposed a fairly similar recipe for French toast, called zuppa pavese, referring to Pavia, Italy.
But this version was often served with game or other meats. In this context, the word zuppa (soup) refers to bread soaked in liquid.
This poor dish has its origins in the early years of the Roman Empire, before acquiring noble titles a few centuries later at the table of Henry IV and then spreading definitively throughout the world.
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French toast is a dish made from bread soaked in a mixture of milk and eggs and then fried, often dusted with powdered sugar.
preparation time 15 min
Cooking time 10 min
Total time 25 minutes
Servings: 6 people
Author: Vera Abitbol
- 12 slices of dry bread (or dry brioche)
- 3 eggs
- 1 cup of milk
- 2 tablespoons of sugar
- 2 sachets of vanilla sugar
- 3 tablespoons unsalted butter, diced
- Powdered sugar
In a bowl, beat the eggs and milk, then add the two sugars.
In a hot skillet over medium heat, add the diced butter.
Dip each slice of bread in the egg and milk mixture and place them in the pan.
Fry for 1 or 2 minutes on each side, until the bread is golden.
Serve the torrija immediately, sprinkled with icing sugar and/or accompanied by jam or red berries.
Amount per proportion
calories 121 calories from fat 81
% Daily value *
Fat 9 grams14%
saturated fat 5g31%
Trans fat 1g
Polyunsaturated fat 1g
Monounsaturated fat 3g
Cholesterol 102 milligrams3. 4%
Sodium 48 milligramstwo%
Potassium 93 milligrams3%
carbohydrates 6 gramstwo%
Protein 4 grams8%
Vitamin A 360 IU7%
Football 64 milligrams6%
*Percent Daily Values are based on a 2,000 calorie diet.
Wikipedia (EN) – French Toast Wikipedia (FR) – Pain PerduEurope 1Vudailleurs
Vera is the “expert” of the 196 flavors duo. With over 30 years of experience in the kitchen, she now shares her skills as a private chef and cooking instructor.