Poor Knights of Windsor is a dish that is very similar to French Toast. Unlike French Toast, however, in making Poor Knights of Windsor you don’t mix the eggs and milk together.
Sugar and sherry are stirred into a shallow dish of milk. Egg yolks are used (not whole eggs.) They are beaten and put into a separate shallow dish. Slices of bread are dipped on both sides first in the milk, sherry and sugar concoction, then in the egg yolk. They are then fried until golden brown on both sides.
Poor Knights are then sprinkled with cinnamon sugar and served with jam.
Edward III established an order called “The Poor Knights” to look after knights who had fallen into financial adversity. Many of these knights used their own private armies to fight for Edward III at the Battle of Crécy in France, been captured, and had had to sell up their estates to ransom themselves out of capture (as was the practice in those days). The order was headed out of the College of St George at Windsor, England, and given residence in Windsor Castle. In 1833, William IV renamed the order to Military Knights and allowed them to wear scarlet tailcoats. The order still continues today (2004). Members are usually married officers of merit who don’t have much else other than their military pensions to rely on. In exchange for housing, they have various duties around the castle, including parade duties about 52 times a year.
Note these are different from The Poor Knights, or Poor Knights of Christ, which are better known as the Knights Templar.