French toast
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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,<ref>Template:Cite news</ref> Bombay toast, gypsy toast,<ref name="Mille">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and poor knights (of Windsor).<ref name="oed">Oxford English Dictionary, 3rd ed., 2006, s.v. 'poor' S3</ref>
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 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
TerminologyEdit
This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.<ref>Template:Cite book</ref>
The usual French name is {{#invoke:Lang|lang}} ({{#invoke:IPA|main}}) Template:Gloss, reflecting its use of stale or otherwise "lost" bread. It may also be called {{#invoke:Lang|lang}} Template:Gloss in Canada.<ref>Trésor de la Langue Française Informatisé s.v. pain</ref>
HistoryEdit
Some authorsTemplate:Who? consider the recipe for {{#invoke:Lang|lang}} (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.<ref>Template:Cite book full text</ref><ref>Template:Cite book full text</ref>
In Le Viandier, a cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for {{#invoke:Lang|lang}}<ref>Template:Cite book</ref> involving eggs and sugar.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
A 14th-century German recipe uses the name {{#invoke:Lang|lang}} Template:Gloss,<ref name="slate">Template:Cite news</ref><ref>Template:Cite book</ref> a name also used in English<ref name="oed" /> and the Nordic languages.
In the 15th century, there are English recipes for {{#invoke:Lang|lang}}<ref name="slate" /><ref>Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary.</ref><ref>Template:Cite book</ref> and culinary expert Martino da Como also offers a recipe.<ref>Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f</ref>
In Spain, one of the first recipes was published in 1611 by Template:Ill.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
An Austrian and Bavarian term is {{#invoke:Lang|lang}} because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia.<ref>Ammon, Ulrich (2004). Variantenwörterbuch des Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol, Template:ISBN, p. 552.</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In Hungary, it is commonly called {{#invoke:Lang|lang}} (Template:Lit).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye.<ref>Nesrin Altun, Kitâb-ı Me’kûlât, 1848?, p. 53.</ref>
PreparationEdit
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 Template:Convert thick are frequently the bread of choice.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref name="brown">Archived at GhostarchiveTemplate:Cbignore and the Wayback MachineTemplate:Cbignore: {{#invoke:citation/CS1|citation |CitationClass=web }}Template:Cbignore</ref>
The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or maple syrup.
VariationsEdit
There are many variations. The dipping mixture might not include eggs<ref>[Compleat Cook (1659) as quoted in the OED Citation incomplete, needs improvement]</ref> and the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.<ref>Ayto, John. The Diner's Dictionary: Word Origins of Food and Drink, Template:ISBN, p. 142.</ref><ref>Islip, Adam (1611). A Dictionarie [sic] of the French and English Tongues, full text</ref>
International versionsEdit
BalkansEdit
In Southern Slavic countries, such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia, and Serbia, it is called {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}, or {{#invoke:Lang|lang}}. It is eaten sweet or savory and paired with ajvar, jam, cheese, prosciutto, or sausage.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In Romania, it is known as {{#invoke:Lang|lang}} and almost always served as a savoury dish without milk, although milk can be requested at most dinners.Template:Clarification needed<ref name="Savori urbane">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Brazil and PortugalEdit
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In both Portugal and Brazil, {{#invoke:Lang|lang}} are a traditional Christmas dessert.<ref>Rabanada, um antigo clássico natalino presente em todo o mundo Template:Webarchive (in Portuguese)</ref> Many recipes often use Tinto or Port wine.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
DenmarkEdit
In Denmark, {{#invoke:Lang|lang}} (Template:Gloss) 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
FinlandEdit
In Finland, {{#invoke:Lang|lang}} (Template:Gloss) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun ({{#invoke:Lang|lang}}) 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.Template:Clarification needed
FranceEdit
In France, {{#invoke:Lang|lang}} (Template:Gloss) has a wide range of regional variations.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
GeorgiaEdit
In Georgia, it is known as {{#invoke:Lang|lang}} (Template:Lang-ka). 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
GermanyEdit
In Germany, {{#invoke:Lang|lang}} (Template:Gloss) or {{#invoke:Lang|lang}} were known since at least the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).<ref>Template:Cite encyclopedia</ref>
GreeceEdit
In Greece, it is known as {{#invoke:Lang|lang}} (Template:Langx) or {{#invoke:Lang|lang}} (Template:Langx). This dish is a breakfast staple that involves dipping bread in a mixture used for preparing 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 KongEdit
Hong Kong–style French toast (Template:Lang-zh) is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying.<ref name=cnn>Template:Cite news</ref> It is served with butter, and topped with condensed milk, golden syrup or honey.<ref name=cnn/><ref name=liu>Template:Cite news</ref> It is a typical offering in cha chaan teng (Hong Kong–style diners or teahouses).<ref name=liu/> Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay.<ref name=cnn/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HungaryEdit
In Hungary, French toast is called bundáskenyér ("furry bread") and is often eaten with garlic, cheese, and sausage or ham. It is a popular breakfast item, generally eaten with a cup of tea.
IndiaEdit
In India, Bombay toast is a dish sold on the streets of Mumbai by hawkers and vendors,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Bombay toast is also called Sweet French Bread.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Generally, the term "French toast" is used in India for a non-sweetened dish with no dairy added to the egg batter. The egg-soaked bread is fried and may be flavored with salt, fried onions, green chilis, cilantro leaves, and other savory ingredients. It is often served with tomato ketchup (often chili-spiced ketchup) as a condiment.
NorwayEdit
In Norway, the dish is called {{#invoke:Lang|lang}} (Template:Gloss). Once only a dessert dish, it is now eaten for brunch or breakfast, most commonly spiced with cinnamon and cardamom.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
SingaporeEdit
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).
SlovakiaEdit
In Slovakia, French toast is called chlieb vo vajci ("bread in egg") and is often prepared in a salted version. It is a popular breakfast food eaten with a cup of tea.
SpainEdit
{{#invoke:Lang|lang}}<ref name=slate/> 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.<ref>Template:Cite news</ref> It is often sprinkled with cinnamon as a final touch.
{{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his {{#invoke:Lang|lang}}, published in 1496. {{#invoke:Lang|lang}} has the following verse:
The NetherlandsEdit
In the Netherlands, French toast is called {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}} (Template:Gloss), or {{#invoke:Lang|lang}} (Template:Gloss). 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. {{#invoke:Lang|lang}} are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.Template:Citation needed
United Kingdom and IrelandEdit
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.<ref name="EggyBread">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The other names refer to the sweet version.<ref name="Mille"/> 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.<ref name="Tesco">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
United StatesEdit
The dish is commonly eaten with butter, powdered sugar, and maple syrup. Other toppings include jam, whipped cream, and fruit.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>Template:Cite magazine</ref>
New OrleansEdit
In New Orleans Louisiana Creole cuisine, French toast is known as {{#invoke:Lang|lang}} and is most commonly served as a breakfast dish.<ref name="Tabacca">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The recipe calls for New Orleans–style French bread; the batter is an egg-based custard that may include spirits.<ref name="Tabacca" /><ref name="Gumbo Pages">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name = "Mitzewich">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.<ref name="Gumbo Pages" /><ref name="Mitzewich" />
See alsoEdit
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- Egg coated bread
- Egg in the basket
- List of bread dishes
- List of breakfast foods
- List of brunch foods
- List of egg dishes
- Monte Cristo sandwich
- Milk toast
ReferencesEdit
Further readingEdit
External linksEdit
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