![]() ![]() It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as feta and honey. This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. In Greece, it is known as Avgofetes ( Greek: Αυγόφετες) or Avgopsomo ( Greek: Αυγόψωμο). 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). Sometimes different kinds of cheese are also combined. It is a popular dish for brunch or breakfast and is almost always served as a savory dish. In Georgia it is known as kikliko ( Georgian: ყიყლიყო, romanized: q'iq'liq'o). In France, pain perdu has a wide range of regional variations. The Danish version of this dish uses sugar with cinnamon instead of plain sugar. In Denmark, Arme Riddere (Poor Knights) is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. Many recipes often use Tinto or Port wine. In both Portugal and Brazil, rabanadas are a traditional Christmas dessert. Portuguese rabanadas, traditionally served at Christmas It is eaten sweet or savory and it paired with ajvar, jam, cheese, prosciutto, or sausage. In Southern Slavic countries such as Serbia, Croatia, Bosnia & Herzegovina, and Bulgaria it is called Prženice or "Pohani kruh". The dipping mixture might not include eggs and the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking. The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit, and/or maple syrup. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart. The bread is then fried in butter or olive oil until browned and cooked through. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. Sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice. Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Preparation įrench toast topped with fruit, butter and cream, served with maple syrup In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye. In Hungary, it is commonly called bundáskenyér (lit. ![]() ![]() The word "soup" in the dish's name refers to bread soaked in a liquid, a sop. Īn Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. There are fifteenth-century English recipes for pain perdu. It may also be called pain doré ' golden bread ' in Canada. The usual French name is pain perdu ( French: ( listen) ' lost bread ', reflecting its use of stale or otherwise "lost" bread. Italian 15th-century culinary expert Martino da Como offers a recipe. Also in the 14th-century, Taillevent presented a recipe for "tostées dorées". Ī 14th-century German recipe uses the name Arme Ritter ' poor knights ', a name also used in English and the Nordic languages. The recipe says to "Break fine white bread, crust removed, into rather large pieces which soak in milk fry in oil, cover with honey and serve". The earliest known reference to something resembling 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 '. 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. 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. Alternative names and variants include "eggy bread", "Bombay toast", "gypsy toast", and "poor knights" (of Windsor). French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan fried. ![]()
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