{{Short description|Dish of fried bread and eggs}} {{about|the hot food|the band|French Toast (band)|the dry rusk|Melba toast}} {{Redirect|Eggy bread|other uses|Egg bread (disambiguation){{!}}Egg bread}} {{Use dmy dates|date=October 2019}} {{Infobox food | name = French toast | image = FrenchToast.JPG | caption = French toast served at a restaurant | country = | served = Hot, with toppings | main_ingredient = Bread, eggs | minor_ingredient = Milk or cream, herbs, spices, sauces, syrups | variations = Sweet }}
'''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>{{cite news|url=https://www.theguardian.com/lifeandstyle/2010/sep/20/french-toast|title=Student cookbook: French toast (a.k.a. eggy bread)|last=Beckett|first=Fiona|date=18 September 2010|work=The Guardian|access-date=13 December 2012}}</ref> '''Bombay toast''', '''gypsy toast''',<ref name="Mille">{{cite web|url=http://thanksgiving.food.com/recipe/gypsy-toast-20609|title=Gypsy Toast|author=Mille|date=24 February 2002|publisher=food.com|access-date=19 January 2015|archive-url=https://web.archive.org/web/20141129144726/http://thanksgiving.food.com/recipe/gypsy-toast-20609|archive-date=29 November 2014|url-status=dead|df=dmy-all}}</ref> and '''poor knights (of Windsor)'''.<ref name="oed">''Oxford English Dictionary'', 3rd ed., 2006, [http://www.oed.com/view/Entry/147749 ''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 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.<ref>{{cite web|author=Rachel Phipps|title=Eggy Bread|work=BBC Food|url=https://www.bbc.co.uk/food/recipes/eggy_bread_11076|access-date=27 February 2020}}</ref><ref>{{cite web|author=Oliver, Jamie |title=How to make French toast|url=https://www.jamieoliver.com/features/how-to-make-french-toast/|access-date=27 February 2020}}</ref><ref>{{cite web|title=Eggy Bread|work=Australia's best recipes|url=https://www.bestrecipes.com.au/recipes/eggy-bread-recipe/xbqf1r5s|access-date=27 February 2020}}</ref><ref>{{cite web|title=How To Make Yumurtalı Ekmek (Eggy Bread)|work='s for life|date=16 September 2013|url=http://www.sforlife.com/2013/09/yumurtali-ekmek-eggy-bread.html|access-date=27 February 2020}}</ref>
== Terminology == This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.<ref>{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=RL6LAwAAQBAJ&q=oxford+companion+to+food |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |language=en}}</ref>
The usual French name is ''{{Lang|fr|pain perdu}}'' ({{IPA|fr|pɛ̃ pɛʁdy|lang|Fr-Paris--pain perdu (du).ogg}}) {{gloss|lost bread}}, reflecting its use of stale or otherwise "lost" bread. It may also be called {{Lang|fr|pain doré}} {{gloss|golden bread}} in Canada.<ref>''Trésor de la Langue Française Informatisé'' [http://www.cnrtl.fr/definition/pain ''s.v.'' ''pain'']</ref>
==History == The ''Apicius'', a 1st-century CE Ancient Roman cookbook, includes a recipe under {{Lang|la|Aliter Dulcia}} 'another sweet dish'<ref>{{Cite book |title=Apicius, De re culinaria|title-link=Apicius|pages=Book VII, item 296}} [https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html#:~:text=295%C2%A0Another%20Sweetmeat full text]</ref> which some authors consider "not very different" from modern French toast;<ref>{{Cite book |last=Mason|first=Laura|chapter=Pain perdu"|url=|title=The Oxford companion to food|title-link=The Oxford Companion to Food|date=2006|publisher=Oxford; New York : Oxford University Press|others=Internet Archive|isbn=978-0-19-280681-9|editor-last=Davidson|editor-first=Alan|edition=2nd|pages=569 (s.v. 'pain perdu')|editor-last2=Jaine|editor-first2=Tom}} [http://archive.org/details/oxfordcompaniont0000davi_s2r1 full text]</ref> others say "this isn't real French toast because it has no egg in it".<ref>{{Cite book|edition=|title=Around the Roman table: with more than 150 original recipes|publisher=Palgrave Macmillan|date=2003|location=New York, NY|isbn=978-0-312-23958-9|first=Patrick|last=Faas|pages=194|orig-date=First published in Dutch in 1994}}</ref> The Latin text does not include eggs, but some translations include egg as an editorial interpolation.<ref>{{Cite book|title=Cookery and dining in imperial Rome: a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria|publisher=Dover|date=1977|location=New York|isbn=978-0-486-23563-9|last=Apicius|first2=Joseph Dommers|last2=Vehling|last3=Apicius|orig-year=1936}}; the interpolations are shown in square brackets. This is not a reliable edition (see [https://penelope.uchicago.edu/Thayer/e/roman/texts/apicius/home.html]) but is available online.</ref> The recipe (Grocock 7.11.3) cooks milk-soaked bread chunks and pours honey over them.<ref name="grocock" /> A different recipe called ''Aliter Dulcia'' (7.11.4) does include eggs but not bread and gives a sort of custard, not French toast.<ref name="grocock">{{Cite book|title=Apicius: a critical edition|publisher=Prospect Books|date=2006|location=Blackawton|isbn=978-1-903018-13-2|last=Apicius|first2=Christopher|last2=Grocock|first3=Sally|last3=Grainger}}</ref>
In Le Viandier, a cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for {{Lang|fr|tostées dorées}}<ref>{{cite book |last1=Pichon |first1=Jérôme |author1-link=Jérôme Pichon |url=https://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA262 |title=Le Viandier de Guillaume Tirel dit Taillevent |last2=Vicaire |first2=Georges |author2-link=Georges Vicaire |year=1892 |page=262}}</ref> involving eggs and sugar.<ref>{{Cite web |date=2020-05-07 |title=Tostées Dorées - Recette De Pain Perdu Médiéval |url=https://recettemedievale.fr/tostees-dorees/ |access-date=2024-06-26 |language=fr-FR}}</ref>
A 14th-century German recipe uses the name {{Lang|de|Arme Ritter}} {{gloss|poor knights}},<ref name="slate">{{cite news |last=Koerner |first=Brendan |author-link=Brendan I. Koerner |title=Is French Toast Really French? |url=http://www.slate.com/articles/news_and_politics/explainer/2003/09/is_french_toast_really_french.html |access-date=6 April 2015 |website=Slate.com}}</ref><ref>{{cite book|first=Jacob and Wilhelm |last= Grimm| title= ''Deutsches Wörterbuch'', quoting from the ''Buch von guter Spyse''}}</ref> a name also used in English<ref name="oed" /> and the Nordic languages.
In the 15th century, there are English recipes for {{Lang|fr|pain perdu}}<ref name="slate" /><ref>Austin, T. ''Two 15th-century Cookery-books'', 1888, quoting a 1450 recipe, quoted in the ''Oxford English Dictionary''.</ref><ref>{{cite book |last1=Davidson |first1=Alan |title=The Oxford Companion to Food |last2=Jaine |first2=Tom |publisher=Oxford University Press |year=2006 |isbn=0-19-280681-5 |page=102}}</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. 207''f''</ref>
In Spain, one of the first recipes was published in 1611 by {{Ill|Francisco Martínez Motiño|es}}.<ref>{{Cite web |title=Arte de cocina, pastelería, vizcochería y conservería |url=https://realacademiadegastronomia.com/libro-biblioteca-dda/arte-de-cocina-pastelera-vizcochera-y-conservera/ |access-date=2024-06-26 |website=realacademiadegastronomia.com |language=es}}</ref>
Hannah Woolley included a recipe in her 1670s cookbook ''The Queen-Like Closet''. She did not call it "French."<ref>{{cite book |first=Hannah |last=Woolley |title=The Queen-like Closet |edition=5 |date=1684 |contribution={{ws|95. To fry Toasts}} |via=Wikisource }}</ref>
An Austrian and Bavarian term is {{Lang|de|Pofesen}} 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'', {{ISBN|3110165759}}, p. 552.</ref><ref>{{Cite web |last=GmbH |first=GuteKueche Medien |title=Österreichische Mehlspeiskultur - Die Pofesen |url=https://www.gutekueche.at/oesterreichische-mehlspeiskultur-die-pofesen-artikel-3635 |access-date=2024-06-26 |website=Gutekueche.at |language=de}}</ref> In Hungary, it is commonly called {{Lang|hu|bundáskenyér}} ({{Lit|furry bread}}).<ref>{{cite web|url=http://www.cookta.hu/hir/20160508-french-toast-az-edes-bundaskenyer|title=French toast, az @édes @bundás kenyér|date=28 June 2016}}</ref>
==Preparation== thumb|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.<ref name="brown">Archived at [https://ghostarchive.org/varchive/youtube/20211211/E4frrEw_AL8 Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20140125211027/http://www.youtube.com/watch?v=E4frrEw_AL8 Wayback Machine]{{cbignore}}: {{cite web|url=https://www.youtube.com/watch?v=E4frrEw_AL8|title=French Toast-Food Network|last=Brown|first=Alton|website=YouTube|date=30 July 2009 }}{{cbignore}}</ref>
The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit,<ref>{{cite web|url=http://www.goodhousekeeping.com/recipes/easy/french-toast-toppings|title=French Toast Toppings – Unique French Toast Recipes|work= Good Housekeeping|access-date=19 January 2015}}</ref> or maple syrup.
===Variations=== 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'', {{ISBN|0199640246}}, p. 142.</ref><ref>Islip, Adam (1611). ''A Dictionarie [sic] of the French and English Tongues'', [https://archive.org/details/fre_b2062733 <!-- quote=pain perdu. --> full text]</ref>
==International versions==
=== Asia === In Armenia, {{Lang|hy|beeshee}} or {{Lang|hy|bishi}} ({{langx|hy|Բիշի}}) is a thin and crispy breakfast food. It is typically topped with sugar, simple syrup, or honey.<ref>{{Cite web |title=Beeshee {{!}} Traditional Pancake From Armenia {{!}} TasteAtlas|url=https://www.tasteatlas.com/beeshee|access-date=2025-11-22|website=www.tasteatlas.com}}</ref> In Georgia, {{Lang|ka-latn|kikliko}} ({{lang-ka|ყიყლიყო|tr}}) is a popular savoury dish served at brunch or breakfast dish. It may include cheese.<ref>{{cite web |url=https://culinarybackstreets.com/cities-category/tbilisi/2021/kikliko-2/|title=Kikliko: For Whom The Rooster Crows|last=Rimple|first=Paul|publisher=Culinary Backstreets|date=2021-11-15|accessdate=2022-01-22}}</ref><ref>{{cite web |url=https://gastroguide.borjomi.com/en/eqspertis-rchevebi/view/166|title=KIKLIKO - GEORGIAN EGGBREAD|work=Borjomi-Georgian Gastro Guide|accessdate=2022-01-22}}</ref>
In India, Bombay toast or sweet French bread is sold on the streets of Mumbai by hawkers and vendors.<ref>{{cite web|url=https://threewhistleskitchen.com/bombay-toast-recipe/|last=Jayashri|date=April 23, 2019|title=Bombay Toast - Indian French Toast|work=Three Whistles Kitchen|access-date=October 15, 2019}}</ref><ref>{{cite web|url=http://www.bawarchi.com/recipe/sweet-french-toast-bombay-toast-oesvdfjjddahf.html|title=Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe|first=Bridget|last=White|access-date=8 October 2016}}</ref> 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).thumb|Hong Kong-style French toastHong Kong–style French toast ({{lang-zh|c={{linktext|西多士}}|cy=sāidōsí|l=western toast}}) is two slices of bread filled with peanut butter or fruit jam, dipped in beaten egg, then fried.<ref name="cnn">{{cite news|work=CNN Go|url=http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535|title=World's 50 most delicious foods|archive-url=https://web.archive.org/web/20111008014820/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535|archive-date=8 October 2011|date=21 July 2011|access-date=11 October 2011}}</ref> It is served with butter and topped with condensed milk, golden syrup or honey.<ref name="cnn" /><ref name="liu">{{cite news|first=Karon|last=Liu|title=How the Queen's death left me reconciling complicated feelings about the history of my favourite foods|date=15 September 2022|work=Toronto Star|url=https://www.thestar.com/life/food_wine/2022/09/15/how-the-queens-death-left-me-reconciling-complicated-feelings-about-the-history-of-my-favourite-foods.html|access-date=10 October 2022}}</ref> It is a typical offering in ''cha chaan teng'' (Hong Kong–style diners or teahouses).<ref name="liu" /> Other fillings are meat floss, kaya jam, ham, or beef satay.<ref name="cnn" /><ref>{{cite web|url=http://www.hklazytravel.net/?p=3515|title=香港獨一無二的沙爹牛肉法式吐司|language=zh|trans-title=Hong Kong's unique beef satay french toast|access-date=2017-08-07}}</ref>
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 ===
==== Western ==== In France, ''{{Lang|fr|pain perdu}}'' ({{Gloss|lost bread}}) has a wide range of regional variations.<ref>{{cite web|url=https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|title=Le pain perdu: son histoire et ses origins|date=25 May 2017|website=lecercledesliberaux.com|language=fr|trans-title=Pain perdu: its history and origins|access-date=19 August 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223040553/https://www.lecercledesliberaux.com/le-pain-perdu-son-histoire-et-ses-origines|url-status=dead}}</ref> In Germany, {{Lang|de|Arme Ritter}} ({{Gloss|poor knights}}) or ''{{Lang|de|Pofesen}}'' were known since at least the 14th century (mentioned in ''Deutsches Wörterbuch'' (''The German Dictionary'') by the Brothers Grimm).<ref>{{cite encyclopedia|encyclopedia=Deutsches Wörterbuch|title=Armeritter|volume='''I''' ''A–Biermolke''|url=http://woerterbuchnetz.de/cgi-bin/WBNetz/wbgui_py?sigle=DWB&lemma=Armeritter|editor1-first=Jacob|editor1-last=Grimm|editor2-first=Wilhelm|editor-link1=Jacob Grimm|editor2-last=Grimm|editor-link2=Wilhelm Grimm}}</ref> 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">{{cite web |url=https://www.bbcgoodfood.com/recipes/eggy-bread|title=BBC Good Food: Eggy bread recipe|publisher=BBC Good Food|access-date=2024-07-01}}</ref> and is often served with bacon when savoury. 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">{{cite web |url=https://www.tesco.com/groceries/en-GB/products/266291362|title=Tesco: French Toast|publisher=Tesco|access-date=2023-04-28|archive-date=4 December 2023|archive-url=https://web.archive.org/web/20231204191231/https://www.tesco.com/groceries/en-GB/products/266291362|url-status=live}}</ref>
{{lang|es|Torrija}}<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 technique breaks down the fibres of the bread and results in a pastry with a crisp outside and smooth inside.<ref>{{cite news|last1=Lepard|first1=Dan|title=Dan Lepard's recipes for Basque butter buns, plus fried milk bread (a.k.a. torrija)|url=https://www.theguardian.com/lifeandstyle/2012/jul/20/basque-butter-buns-torrija-recipes|access-date=11 March 2015|work=The Guardian|date=20 July 2012}}</ref> It is often sprinkled with cinnamon as a final touch. {{lang|es|Torrijas}} or {{lang|es|torrejas}} were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his {{lang|es|Cancionero}}, published in 1496. {{lang|es|italic=no|"Anda acá pastor"}} has the following verse:
{{verse translation|lang1=es |En cantares nuevos gocen sus orejas, miel y muchos huevos para hacer torrejas, aunque sin dolor parió al Redentor.<ref>{{cite web|url=http://www.cervantesvirtual.com/obra-visor/la-teatralidad-en-los-villancicos-pastoriles-de-juan-del-encina/html/d12bb444-7c93-4119-b468-fab2cf462bc8_2.html|title=La teatralidad en los villancicos pastoriles de Juan del Encina|author=Haro Cortés, Marta|website=Biblioteca Virtual Miguel de Cervantes|access-date=2016-03-23}}</ref> |In new songs enjoy your ears, honey and many eggs to make torrejas, although without pain gave birth to the Redeemer.}}
In the Netherlands, French toast is called ''{{Lang|nl|wentelteefjes}}'', ''{{Lang|nl|verloren brood}}'' ({{Gloss|lost bread}}), or ''{{Lang|nl|gewonnen brood}}'' ({{Gloss|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. ''{{Lang|nl|Wentelteefjes}}'' are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.{{Citation needed|date=July 2024}}
==== Northern ==== In Denmark, {{Lang|da|arme riddere}} ({{Gloss|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.<ref>{{cite web|url=https://samvirke.dk/artikler/maerkelige-madnavne-hvorfor-hedder-det-arme-riddere|title=Mærkelige madnavne: Hvorfor hedder det arme riddere?|language=da|website=Samvirke.dk|date=1 April 2017|first=Christian|last=Garde}}</ref><ref>{{cite web|url=https://www.dr.dk/mad/opskrift/arme-riddere|title=Arme riddere|website=DR.dk|first=Jesper|last=Vollmer|date=12 April 2018|language=da}}</ref> In Finland, {{Lang|fi|köyhät ritarit}} ({{Gloss|poor knights}}) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun ({{Lang|fi|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 emphasise the difference from 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.{{clarification needed|date=May 2025}} In Norway, the dish is called {{Lang|no|arme riddere}} ({{Gloss|poor knights}}). Once only a dessert dish, it is now eaten for brunch or breakfast, most commonly spiced with cinnamon and cardamom.<ref>{{cite web|url=https://www.matprat.no/oppskrifter/tradisjon/arme-riddere/|title=Arme riddere}}</ref><ref>{{cite web|url=https://www.tine.no/oppskrifter/lunsj-og-smaretter/omeletter-og-pannekaker/arme-riddere-med-bl%C3%A5b%C3%A6r|title=Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken|publisher=Tine.no|date=|accessdate=2022-08-19}}</ref>
==== Central and East ==== thumb|Bundás kenyér from Hungary In Southern Slavic countries, such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia, and Serbia, it is called {{Lang|sr-latn|prženice}}, {{Lang|sl|pohane šnite}}, {{Lang|sr-latn|pohani kruh}}, {{Lang|sr-latn|moče}}, or {{Lang|sr-latn|ribanjke}}. It is eaten sweet or savory and paired with ajvar, jam, cheese, prosciutto, or sausage.<ref>{{cite web |url=https://www.restoranibeograd.com/en/news/przenice-french-toast-on-serbian-way/|title=PRŽENICE: French toast on Serbian way}}</ref> In Romania, it is known as {{Lang|ro|frigănele}} and almost always served as a savoury dish without milk, although milk can be requested at most dinners.{{clarification needed|date=May 2025}}<ref name="Savori urbane">{{cite web |date=5 April 2018|title=Friganele reteta copilariei – paine cu ou sau bundás kenyér|url=https://savoriurbane.com/friganele-reteta-copilariei-paine-cu-ou-sau-bundas-kenyer/|website=SavoriUrbane.com|language=ro}}</ref> 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. Same goes for Poland, where it is called ''chleb w jajku'' (also "bread in egg").
In Greece, it is known as {{Lang|el-latn|Avgofetes}} ({{Langx|el|Αυγόφετες}}) or {{Lang|el-latn|Avgopsomo}} ({{Langx|el|Αυγόψωμο|links=no}}). 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 flavour profile, with a range of toppings and accompaniments, such as feta and honey. 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.
=== Americas === thumb|right|Portuguese ''{{Lang|pt|rabanadas}}'', traditionally served at Christmas In both Portugal and Brazil, {{Lang|pt|rabanadas}} are a traditional Christmas dessert.<ref>[https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo Rabanada, um antigo clássico natalino presente em todo o mundo] {{Webarchive|url=https://web.archive.org/web/20190129101847/https://www.petitgastro.com.br/rabanada-um-antigo-classico-natalino-presente-em-todo-o-mundo/ |date=29 January 2019 }} (in Portuguese)</ref> Many recipes often use Tinto or Port wine.<ref>{{cite web |title=Rabanadas tradicionais |url=https://www.tavi.pt/blog/ideias-gulosas/rabanadas-tradicionais |publisher=tavi.pt}}</ref>thumb|Fast food french toast sticks with syrup. The dish is commonly eaten in the United States with butter, powdered sugar, and maple syrup. Other toppings include jam, whipped cream, and fruit.<ref>{{Cite web |last=McCoy|first=Lisa|date=2020-11-25|title=Enjoy French toast in a new way|url=https://www.heraldmailmedia.com/story/lifestyle/food/2020/11/25/enjoy-french-toast-in-a-new-way/43654065/|access-date=2024-07-22|website=Herald-Mail Media}}</ref> Ingredients may include challah bread.<ref>Clauss-Ehlers, Julian, and Clauss-Ehlers, Dr. Caroline. Eating Together, Being Together: How a Chef Dad and Psychologist Mom Encourage Family Connection. United States, Princeton Architectural Press, 2022, pp. 33-34.</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>{{Cite magazine|url=http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|title=Last call to dinner|magazine=Classic Trains Magazine|first=John|last=Kelly|date=February 21, 2001|access-date=2018-09-08|archive-date=13 May 2019|archive-url=https://web.archive.org/web/20190513162905/http://ctr.trains.com/railroad-reference/operations/2001/02/last-call-to-dinner|url-status=dead}}</ref>
In New Orleans Louisiana Creole cuisine, French toast is known as {{Lang|fr|pain perdu}} and is most commonly served as a breakfast dish.<ref name="Tabacca">{{cite web|last1=Tabacca|first1=Laura|title=New Orleans Style Pain Perdu (French Toast)|url=https://www.thespicedlife.com/new-orleans-style-pain-perdu-french-toast/|website=The Spiced Life|date=2 March 2014|access-date=25 November 2017}}</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">{{cite web|title=Pain Perdu|url=http://www.gumbopages.com/food/breakfast/pain-perdu.html|website=The Gumbo Pages|access-date=25 November 2017}}</ref><ref name="Mitzewich">{{cite web|last1=Mitzewich|first1=John|author-link1=John Mitzewich|title=New Orleans-style French Toast "Pain Perdu"|url=https://www.thespruce.com/new-orleans-french-toast-pain-perdu-102056|website=The Spruce|access-date=25 November 2017}}</ref> Common toppings include cane syrup, strongly-flavoured honey, or fruit syrups; a dusting of powdered sugar is also traditional.<ref name="Gumbo Pages" /><ref name="Mitzewich" />
==See also== {{Portal|Food}} {{div col|colwidth=30em}} * 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 {{div col end}}
==References== {{reflist}}
==Further reading== * {{cite book |first=Craig |last=Claiborne |title=Craig Claiborne's The New York Times Food Encyclopedia |publisher=Times Books |location=New York |year=1985 |isbn=0-8129-1271-3|url=https://books.google.com/books?id=OXnaPjeOzOEC}} * {{cite book |first=Fannie |last=Farmer |title=The Boston Cooking-School Cook Book |publisher=Little, Brown and Co. |location=Boston |year=1918 |url=http://www.bartleby.com/87/ }} * {{cite book |first=John F. |last=Mariani |title=The Encyclopedia of American Food and Drink |publisher=Lebhar-Friedman |location=New York |year=1999 |isbn=0-86730-784-6|url=https://books.google.com/books?id=WueIlwEACAAJ}} * {{cite book |first=Odilie |last=Redon |title=The Medieval Kitchen: Recipes from France and Italy |publisher=Univ. Chicago Press |location=Chicago |year=1998 |isbn=0-226-70684-2}}
==External links== {{Commons category|French toast}} {{cookbook|French Toast}} {{Wikiquote}} {{bread}} Category:Egg dishes Category:Bread dishes Category:Toast dishes Category:Desserts Category:Roman cuisine Category:Christmas food Category:Japanese cuisine Category:Hong Kong cuisine Category:Brunch Category:Western cuisine Category:Breakfast dishes Category:Singaporean cuisine Category:Indian cuisine