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French Toast

There are a zillion different recipes and versions for French Toast, or "Pain perdu", one of its other names.

The dish provides a way of using up leftover, stale bread and making it appealing.

The basics involve whole egg and milk being mixed together. Slices of the bread are dipped in the mixture, then fried until browned on both sides. It ends up with a custardy texture, and is served hot.

After these basics, though, the debate starts. Should any sugar be added to the egg and milk mixture, or any salt and pepper, or all three? A flavouring extract such as vanilla or almond? Some say the bread should be cut thinly; some like it cut thickly. Some people swear that French Toast should be deep fried (that's not how it was traditionally done, but it does sound promising.)

Though all agree stale bread is the best, because fresh bread will get too soggy, there is no general agreement on what kind of stale bread. Enthusiasts will propose sourdough bread; Francophile purists will counter with brioche.

Equally, there is no agreement on how it should be served. On its own, with just butter? As a sweet, with a syrup or jam? Or as a savoury dish, with bacon and ketchup?

Cooking Tips

The cooking can't be too fast, because you need to allow time for the soggy middle to cook.

More elaborate versions might be soaked in wine, dipped in egg, sugared, fried, then sugared again before serving.

Storage Hints

You can freeze uncooked French toast -- just set out on a cookie sheet in the freezer to freeze individually, then wrap separately and freeze. It's hard to see any advantage to this, though, given that while it is so quick to make on the spot, the frozen pieces need at least half an hour to thaw before you can use them.

Language Notes

In Middle English, the French "pain perdu" became payn purdew, panpardie, and panperdie.

See also:


Aboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles

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Also called:

Eggy Bread; Pain Perdu; Torrada, Torreja, Torrija (Spanish)


Oulton, Randal. "French Toast." CooksInfo.com. Published 03 April 2004; revised 18 February 2011. Web. Accessed 03/19/2018. <http://www.cooksinfo.com/french-toast>.

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