French toast: Difference between revisions

French toast
	French toast served at a restaurant
Serving temperature	Hot, with toppings
Main ingredients	Bread, eggs
Ingredients generally used	Milk or cream, herbs, spices, sauces, syrups
Variations	Sweet
	Cookbook: French toast; Media: 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,^[1] Bombay toast, gypsy toast,^[2] and poor knights (of Windsor).^[3]

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 this article calls it "French toast" for convenience.^[8]

The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] ^ⓘ '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

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] 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.^[31]

Brazil and Portugal

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert.^[32] Many recipes often use Tinto or Port wine.^[33]

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.^[34]^[35]

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 ('lost bread') has a wide range of regional variations.^[36]

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.^[37]^[38]

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).^[39]

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 (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.^[40] It is served with butter, and topped with golden syrup or honey.^[40]^[41] It is a typical offering in cha chaan teng (Hong Kong-style diners or teahouses).^[41] Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay.^[40]^[42]

Hungary

In Hungary French toasts are called bundáskenyér ("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham. It is a popular breakfast item, mostly eaten next to a cup of tea.

India

In India, Bombay toast is a dish sold on the streets of Mumbai by hawkers and vendors,^[43] Bombay toast is also called Sweet French Bread.^[44]

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.^[45]^[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:

En cantares nuevos
gocen sus orejas,
miel y muchos huevos
para hacer torrejas,
aunque sin dolor
parió al Redentor.^[48]

In new songs
enjoy your ears,
honey and many eggs
to make torrejas,
although without pain
gave birth to the Redeemer.

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]

References

^ Beckett, Fiona (18 September 2010). "Student cookbook: French toast (a.k.a. eggy bread)". The Guardian. Retrieved 13 December 2012.
^ ^a ^b Mille (24 February 2002). "Gypsy Toast". food.com. Archived from the original on 29 November 2014. Retrieved 19 January 2015.
^ ^a ^b Oxford English Dictionary, 3rd ed., 2006, s.v. 'poor' S3
^ Rachel Phipps. "Eggy Bread". BBC Food. Retrieved 27 February 2020.
^ Oliver, Jamie. "How to make French toast". Retrieved 27 February 2020.
^ "Eggy Bread". Australia's best recipes. Retrieved 27 February 2020.
^ "How To Make Yumurtalı Ekmek (Eggy Bread)". Turkey's for life. 16 September 2013. Retrieved 27 February 2020.
^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7.
^ Trésor de la Langue Française Informatisé s.v. pain
^ 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
^ Apicius, De re culinaria. pp. Book VII, item 296. full text
^ Pichon, Jérôme; Vicaire, Georges (1892). Le Viandier de Guillaume Tirel dit Taillevent. p. 262.
^ "Tostées Dorées - Recette De Pain Perdu Médiéval" (in French). 7 May 2020. Retrieved 26 June 2024.
^ ^a ^b ^c Koerner, Brendan. "Is French Toast Really French?". Slate.com. Retrieved 6 April 2015.
^ Grimm, Jacob and Wilhelm. Deutsches Wörterbuch, quoting from the Buch von guter Spyse.
^ Austin, T. Two 15th-century Cookery-books, 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary.
^ Davidson, Alan; Jaine, Tom (2006). The Oxford Companion to Food. Oxford University Press. p. 102. ISBN 0-19-280681-5.
^ Odile Redon, et al., The Medieval Kitchen: Recipes from France and Italy, 2000, p. 207f
^ "Arte de cocina, pastelería, vizcochería y conservería". realacademiadegastronomia.com (in Spanish). Retrieved 26 June 2024.
^ 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.
^ GmbH, GuteKueche Medien. "Österreichische Mehlspeiskultur - Die Pofesen". Gutekueche.at (in German). Retrieved 26 June 2024.
^ "French toast, az @édes @bundás kenyér". 28 June 2016.
^ Nesrin Altun, Kitâb-ı Me’kûlât, 1848?, p. 53.
^ "what bread options are best for French toast". Culuturalist Press. 7 March 2022. Retrieved 7 March 2022.
^ Archived at Ghostarchive and the Wayback Machine: Brown, Alton (30 July 2009). "French Toast-Food Network". YouTube.
^ "French Toast Toppings – Unique French Toast Recipes". Good Housekeeping. Retrieved 19 January 2015.
^ [Compleat Cook (1659) as quoted in the OED Citation incomplete, needs improvement]
^ Ayto, John. The Diner's Dictionary: Word Origins of Food and Drink, ISBN 0199640246, p. 142.
^ Islip, Adam (1611). A Dictionarie [sic] of the French and English Tongues, full text
^ "PRŽENICE: French toast on Serbian way".
^ "Friganele reteta copilariei – paine cu ou sau bundás kenyér". SavoriUrbane.com (in Romanian). 5 April 2018.
^ Rabanada, um antigo clássico natalino presente em todo o mundo Archived 29 January 2019 at the Wayback Machine (in Portuguese)
^ "Rabanadas tradicionais". tavi.pt.
^ Garde, Christian (1 April 2017). "Mærkelige madnavne: Hvorfor hedder det arme riddere?". Samvirke.dk (in Danish).
^ Vollmer, Jesper (12 April 2018). "Arme riddere". DR.dk (in Danish).
^ "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.
^ Rimple, Paul (15 November 2021). "Kikliko: For Whom The Rooster Crows". Culinary Backstreets. Retrieved 22 January 2022.
^ "KIKLIKO - GEORGIAN EGGBREAD". Borjomi-Georgian Gastro Guide. Retrieved 22 January 2022.
^ Grimm, Jacob; Grimm, Wilhelm (eds.). "Armeritter". Deutsches Wörterbuch. Vol. I A–Biermolke.
^ ^a ^b ^c "World's 50 most delicious foods". CNN Go. 21 July 2011. Archived from the original on 8 October 2011. Retrieved 11 October 2011.
^ ^a ^b 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.
^ "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.
^ Jayashri (23 April 2019). "Bombay Toast - Indian French Toast". Three Whistles Kitchen. Retrieved 15 October 2019.
^ White, Bridget. "Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe". Retrieved 8 October 2016.
^ "Arme riddere".
^ "Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken". Tine.no. Retrieved 19 August 2022.
^ 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.
^ Haro Cortés, Marta. "La teatralidad en los villancicos pastoriles de Juan del Encina". Biblioteca Virtual Miguel de Cervantes. Retrieved 23 March 2016.
^ "BBC Good Food: Eggy bread recipe". BBC Good Food. Retrieved 1 July 2024.
^ "Tesco: French Toast". Tesco. Archived from the original on 4 December 2023. Retrieved 28 April 2023.
^ Kelly, John (21 February 2001). "Last call to dinner". Classic Trains Magazine. Archived from the original on 13 May 2019. Retrieved 8 September 2018.
^ McCoy, Lisa (25 November 2020). "Enjoy French toast in a new way". Herald-Mail Media. Retrieved 22 July 2024.
^ ^a ^b Tabacca, Laura (2 March 2014). "New Orleans Style Pain Perdu (French Toast)". The Spiced Life. Retrieved 25 November 2017.
^ ^a ^b "Pain Perdu". The Gumbo Pages. Retrieved 25 November 2017.
^ ^a ^b Mitzewich, John. "New Orleans-style French Toast "Pain Perdu"". The Spruce. Retrieved 25 November 2017.

External links

[1] Beckett, Fiona (18 September 2010). "Student cookbook: French toast (a.k.a. eggy bread)". The Guardian. Retrieved 13 December 2012.

[Mille-2] Mille (24 February 2002). "Gypsy Toast". food.com. Archived from the original on 29 November 2014. Retrieved 19 January 2015.

[oed-3] 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.

[slate-14] 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.

[brown-25] Archived at Ghostarchive and the Wayback Machine: Brown, Alton (30 July 2009). "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".

[Savori_urbane-31] "Friganele reteta copilariei – paine cu ou sau bundás kenyér". SavoriUrbane.com (in Romanian). 5 April 2018.

[32] Rabanada, um antigo clássico natalino presente em todo o mundo Archived 29 January 2019 at the Wayback Machine (in Portuguese)

[33] "Rabanadas tradicionais". tavi.pt.

[34] Garde, Christian (1 April 2017). "Mærkelige madnavne: Hvorfor hedder det arme riddere?". Samvirke.dk (in Danish).

[35] Vollmer, Jesper (12 April 2018). "Arme riddere". DR.dk (in Danish).

[36] "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.

[37] Rimple, Paul (15 November 2021). "Kikliko: For Whom The Rooster Crows". Culinary Backstreets. Retrieved 22 January 2022.

[38] "KIKLIKO - GEORGIAN EGGBREAD". Borjomi-Georgian Gastro Guide. Retrieved 22 January 2022.

[39] Grimm, Jacob; Grimm, Wilhelm (eds.). "Armeritter". Deutsches Wörterbuch. Vol. I A–Biermolke.

[cnn-40] "World's 50 most delicious foods". CNN Go. 21 July 2011. Archived from the original on 8 October 2011. Retrieved 11 October 2011.

[liu-41] 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.

[42] "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.

[43] Jayashri (23 April 2019). "Bombay Toast - Indian French Toast". Three Whistles Kitchen. Retrieved 15 October 2019.

[44] White, Bridget. "Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe". Retrieved 8 October 2016.

[45] "Arme riddere".

[46] "Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken". Tine.no. Retrieved 19 August 2022.

[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.

[EggyBread-49] "BBC Good Food: Eggy bread recipe". BBC Good Food. Retrieved 1 July 2024.

[Tesco-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.

[Tabacca-53] Tabacca, Laura (2 March 2014). "New Orleans Style Pain Perdu (French Toast)". The Spiced Life. Retrieved 25 November 2017.

[Gumbo_Pages-54] "Pain Perdu". The Gumbo Pages. Retrieved 25 November 2017.

[Mitzewich-55] Mitzewich, John. "New Orleans-style French Toast "Pain Perdu"". The Spruce. Retrieved 25 November 2017.

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@@ Line 1: / Line 1: @@
-{{short description|Bread soaked in eggs and typically milk, then pan fried}}
+{{Short description|Dish of fried bread, eggs, and milk}}
 {{about|the food|the band|French Toast (band)}}
 {{Redirect|Eggy bread|other uses|Egg bread (disambiguation){{!}}Egg bread}}
 {{Use dmy dates|date=October 2019}}
-{{Infobox prepared food
+{{Infobox food
-| name             = French toast
+| name = French toast
-| image            = FrenchToast.JPG
+| image = FrenchToast.JPG
-| caption          = French toast served at a restaurant
+| caption = French toast served at a restaurant
-| country          = [[Roman Empire]]
+| country =
-| served           = Hot, with toppings
+| served = Hot, with toppings
-| main_ingredient  = Bread, eggs
+| main_ingredient = Bread, eggs
 | minor_ingredient = Milk or cream, herbs, spices, sauces, syrups
-| variations       = Sweet
+| variations = Sweet
 }}
-'''French toast''' is a dish made of sliced [[bread]] soaked in beaten eggs and typically milk, 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>{{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>
+'''French toast''' is a [[Dish (food)|dish]] of sliced [[bread]] soaked in beaten [[eggs as food|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, [[milk]], [[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 [[Savoury (small dish)|savory dish]], it is generally fried with a pinch of salt or pepper, and then it can 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=Jamie Oliver|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=Turkey's for life|url=http://www.turkeysforlife.com/2013/09/yumurtali-ekmek-eggy-bread.html|access-date=27 February 2020}}</ref>
+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 [[Savoury (small dish)|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>{{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=Turkey's for life|date=16 September 2013|url=http://www.turkeysforlife.com/2013/09/yumurtali-ekmek-eggy-bread.html|access-date=27 February 2020}}</ref>
-==History==
+== 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 earliest known reference to French toast is in the ''[[Apicius]]'', a collection of [[Latin]] recipes dating to the 1st century CE, where it is described as simply ''aliter dulcia'' ("another sweet dish").<ref>Joseph Dommers Vehling, trans., ''Apicius: Cookery and Dining in Imperial Rome'', Book VII, chapter 13, recipe 296 [http://www.gutenberg.org/files/29728/29728-h/29728-h.htm#bkvii_chxiii full text at Gutenberg]</ref> The recipe says to "Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve".<ref>{{cite web|url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html|title=Apicius, Book VII|website=LacusCurtius}}</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>
-A 14th-century [[German cuisine|German]] recipe uses the name ''Arme Ritter'' ("poor knight"),<ref name=slate /><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]]. Also in the 14th-century, [[Guillaume Tirel|Taillevent]] presented a recipe for "tostées dorées".<ref>{{cite book|first1= Jérôme |last1= Pichon |author1-link=Jérôme Pichon|first2= Georges |last2= Vicaire|author2-link=Georges Vicaire|title= Le Viandier de Guillaume Tirel dit Taillevent | year= 1892 |url= https://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA262 |page= 262}}</ref> Italian 15th-century culinary expert [[Martino da Como]] offers a recipe.<ref>Odile Redon, ''et al.'', ''The Medieval Kitchen: Recipes from France and Italy'', 2000, p. 207''f''</ref>
+==History ==
-The usual French name is '''''pain perdu''''' ({{IPA-fr|pɛ̃ pɛʁdy|lang|Fr-Paris--pain perdu (du).ogg}}, "lost bread", reflecting its use of stale or otherwise "lost" bread — which gave birth to the metaphoric term ''pain perdu'' for [[sunk costs]].<ref>Gabriel Meurier, Christoffel Plantijn, ''Vocabulaire francois-flameng'', 1562 [https://books.google.com/books?id=h9hNAAAAcAAJ&pg=PT170 p. 83]</ref> It may also be called ''pain doré'', "golden bread", in Canada.<ref>''Trésor de la Langue Française Informatisé'' [http://www.cnrtl.fr/definition/pain ''s.v.'' ''pain'']</ref> There are fifteenth-century English recipes for ''pain perdu''.<ref name=slate>{{cite news| url= http://www.slate.com/articles/news_and_politics/explainer/2003/09/is_french_toast_really_french.html | title= Is French Toast Really French? | first= Brendan |last= Koerner | author-link = Brendan I. Koerner | website= Slate.com | access-date= 6 April 2015}}</ref><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 |last2=Jaine |first2=Tom |title=The Oxford Companion to Food |publisher=Oxford University Press |year=2006 |page=102 |isbn=0-19-280681-5}}</ref>
+Some authors consider the recipe for {{Lang|la|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.<ref>{{Cite book |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><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>
+In [[Le Viandier]], culinary cookbook written around 1300, the French chef  [[Guillaume Tirel|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>
-An Austrian and Bavarian term is ''pafese'' or ''pofese'', from ''[[zuppa pavese]]'', referring to [[Pavia]], Italy.<ref>Ulrich Ammon, ''Variantenwörterbuch des Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol'', 2004, {{ISBN|3110165759}}, p. 552</ref> The word "soup" in the dish's name refers to bread soaked in a liquid, a [[sop]]. In Hungary, it is commonly called ''bundáskenyér'' (lit. "coated bread").<ref>{{cite web|url=http://www.cookta.hu/hir/20160508-french-toast-az-edes-bundaskenyer|title=French toast, az @édes @bundás kenyér}}</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>
+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|fluffy 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>
+In [[Ottoman cuisine]], a dish of bread soaked in eggs with honey but no milk is called ''fāvniyye''.<ref>[https://www.academia.edu/49326938/Kit%C4%81b_%C4%B1_Mekul%C4%81t_Yiyecekler_Kitab%C4%B1_ Nesrin Altun, ''Kitâb-ı Me’kûlât'', 1848?, p. 53.]</ref><!-- needs lang template -->
 ==Preparation==
 [[File:French toast, maple syrup.jpg|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 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">{{cite web|url=https://www.youtube.com/watch?v=E4frrEw_AL8|title=French Toast-Food Network|last=Brown|first=Alton}}</ref>
+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 {{Convert|3/4-1|in|cm|abbr=on}} thick are frequently used as the bread of choice.<ref>{{cite web|url=http://culturalistpress.com/french-toast-bread-options-what-bread-is-best/|title=what bread options are best for French toast|work= [[Culuturalist Press]]|date=7 March 2022 |access-date=7 March 2022}}</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 [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 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]].
+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>
-According to the ''Compleat Cook'' (1659) as quoted in the [[OED]], the bread was dipped in milk only, with the egg mixture added afterwards.<ref>[''Compleat Cook'' (1659) as quoted in the OED Citation incomplete, needs improvement]</ref>
-Alternatively, the bread may be soaked in wine, [[rosewater]], or orange juice, either before or after cooking.<ref>John Ayto, ''The Diner's Dictionary: Word Origins of Food and Drink'', {{ISBN|0199640246}}, p. 142</ref><ref>Adam Islip, ''A Dictionarie [sic] of the French and English Tongues'', 1611, [https://archive.org/details/fre_b2062733 <!-- quote=pain perdu. --> full text]</ref>
 ==International versions==
+===Balkans===
+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|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 savory dish without milk, although milk can be requested at most dinners.<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>
 ===Brazil and Portugal===
-[[File:Rabanadas, Christmas cakes (2135990222).jpg|thumb|right|Portuguese ''rabanadas'', traditionally served on Christmas]]
+[[File:Rabanadas, Christmas cakes (2135990222).jpg|thumb|right|Portuguese ''{{Lang|pt|rabanadas}}'', traditionally served at Christmas]]
-In both [[Portugal]] and [[Brazil]], ''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] (in Portuguese)</ref> Many recipes often use [[Alicante Bouschet|Tinto]] or [[Porto Wine|Port]] wine.<ref>{{cite web |title=Rabanadas tradicionais |url=https://www.tavi.pt/blog/ideias-gulosas/rabanadas-tradicionais |publisher=tavi.pt}}</ref>
+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 [[Alicante Bouschet|Tinto]] or [[Porto Wine|Port]] wine.<ref>{{cite web |title=Rabanadas tradicionais |url=https://www.tavi.pt/blog/ideias-gulosas/rabanadas-tradicionais |publisher=tavi.pt}}</ref>
 ===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.<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|language=da}}</ref>
+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>
+=== Finland ===
+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 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.<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}}</ref>
+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>
+===Georgia===
+In [[Georgia (country)|Georgia]] it is known as {{Lang|ka-latn|kikliko}} ({{lang-ka|ყიყლიყო|tr}}). 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>{{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>
 ===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 [[Brüder Grimm |Brothers Grimm]]).<ref>{{cite encyclopedia|work=[[Deutsches Wörterbuch]]|title=Armeritter|volume='''I''' ''A–Biermolke''|url=http://woerterbuchnetz.de/cgi-bin/WBNetz/wbgui_py?sigle=DWB&lemma=Armeritter|editor-first1=Jacob|editor-last1=Grimm|editor-first2=Wilhelm|editor-link1=Jacob Grimm|editor-last2=Grimm|editor-link2=Wilhelm Grimm}}</ref>
+In [[Germany]], {{Lang|de|Arme Ritter}} ({{Gloss|poor knights}}) or ''{{Lang|de|Pofesen}}'' are at least known since the 14th century (mentioned in ''[[Deutsches Wörterbuch]]'' (''The German Dictionary'') by the [[Brüder Grimm|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>
+=== Greece ===
+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 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===
 [[File:HKStyleFrenchtoast.jpg|thumb|Hong Kong-style French toast]]
-Hong Kong-style French toast ({{zh|c={{linktext|西多士}}|cy=sāidōsí|l=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]]. It is served with [[butter]], and topped with [[golden syrup]] or [[honey]]. It is a typical offering in Hong Kong teahouses (''[[cha chaan teng]]'').<ref name=cnn>[[CNN International|CNN Go]] [http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 World's 50 most delicious foods] {{Webarchive|url=https://web.archive.org/web/20111008014820/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 |date=2011-10-08 }} 21 July 2011. Retrieved 2011-10-11</ref> Other types of filling that can be found are [[meat floss]], [[Kaya (jam)|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>
+Hong Kong-style French toast ({{zh|c={{linktext|西多士}}|cy=sāidōsí|l=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]].<ref name=cnn>{{cite news|work=[[CNN International|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 [[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 types of filling that can be found are [[meat floss]], [[Kaya (jam)|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>
+=== Hungary ===
+[[File:Bundás kenyér.jpg|thumb|Bundás kenyér from Hungary]]
+In [[Hungary]] French toasts are called ''bundáskenyér'' ("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham. It is a popular [[breakfast]] item, mostly eaten next to a cup of tea.
 ===India===
-In [[India]], ''Bombay toast'' is a dish sold on the "streets of [[Mumbai]]" by [[Hawker (trade)|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> Bombay toast is also called ''Sweet French Bread''.<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>
+In [[India]], Bombay toast is a dish sold on the streets of [[Mumbai]] by [[Hawker (trade)|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> Bombay toast is also called Sweet French Bread.<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>
 ===Norway===
-In [[Norway]], ''Arme Riddere'' (Poor Knights). Once only a dessert dish, it is now eaten for brunch or breakfast. The only additional ingredient is [[cardamom]].<ref name="Cardamom">{{cite web|url=https://www.norwegianamerican.com/food/norways-answer-to-french-toast/ |last=Strong |first=Daytona  |date=August 22, 2017 |title=Norway’s answer to French toast |work=[[The Norwegian American]] |access-date=October 15, 2019}}</ref>
+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 common spices are [[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>
-===Romania===
+===Singapore===
+French toast is a familiar menu item in the [[Hawker centre#Singapore|hawker centres of Singapore]], where it is often part of a breakfast set with soft-boiled eggs or [[kaya (jam)|coconut jam]] (''kaya'').
-In Romania it is known as ''frigănele'' and, almost always, served as a savory dish, and, often enough, without milk, although milk can be requested at most dinners.<ref name="Savori urbane">{{cite web|url=https://savoriurbane.com/friganele-reteta-copilariei-paine-cu-ou-sau-bundas-kenyer/|title=Friganele reteta copilariei – paine cu ou sau bundás kenyér|language=ro|website=SavoriUrbane.com|date=5 April 2018}}</ref>
 ===Spain===
-''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 (food)|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>{{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|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 (food)|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>{{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.
-''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 verse "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=Marta Haro Cortés|website=Biblioteca Virtual Miguel de Cervantes|access-date=2016-03-23}}</ref>
+{{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
-===United Kingdom===
+|En cantares nuevos
-In the UK, it is commonly known as ''eggy bread'' or occasionally as ''Gypsy toast'' and is served as both a sweet and as a savory dish.<ref>{{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>
+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.}}
+===The Netherlands===
+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.{{Cn|date=July 2024}}
+===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.<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> 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>
 ===United States===
-French toast was popularly served in railroad [[Dining car|dining cars]] of the early and mid-20th century. The [[BNSF Railway|Santa Fe]]  was especially known for its French toast, and most of the railroads provided recipes of 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|work=Classic Trains Magazine|first=John|last=Kelly|date=February 21, 2001|access-date=2018-09-08}}</ref>
+French toast was popularly served in railroad [[dining car]]s of the early and mid-20th century. The [[BNSF Railway|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> The dish is commonly eaten 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>
 ====New Orleans====
-In [[New Orleans]] [[Louisiana Creole cuisine]], French toast is known as ''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|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 [[sugarcane|cane syrup]], strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.<ref name="Gumbo Pages" /><ref name="Mitzewich" />
+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 [[sugarcane|cane syrup]], strongly flavored 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]]
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 {{cookbook|French Toast}}
 {{Wikiquote}}
 {{bread}}
 {{DEFAULTSORT:French Toast}}
 [[Category:Egg dishes]]
@@ Line 115: / Line 155: @@
 [[Category:Roman cuisine]]
 [[Category:French cuisine]]
+[[Category:Christmas food]]
+[[Category:American breakfast foods]]
+[[Category:Mexican cuisine]]
+[[Category:Cuban cuisine]]
+[[Category:Brunch]]
+[[Category:Romani cuisine]]
+[[Category:Albanian cuisine]]
+[[Category:Peruvian cuisine]]
+[[Category:Guatemalan cuisine]]
+[[Category:Salvadoran cuisine]]
+[[Category:Honduran cuisine]]

v t e Bread
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