what is the french word for french toast
pain perdu
title: French toast text: French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the "Apicius", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply "aliter dulcia" ("another sweet dish"). The recipe says to "slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover title: French toast text: for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional. French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the "Apicius", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply "aliter dulcia" title: French toast text: and Bavarian term is "pafese" or "pofese", from "zuppa pavese", referring to Pavia, Italy. 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. "furry bread"). Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla are 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 title: French toast text: 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. In "Anda acá pastor" one reads: "En cantares nuevos / gocen sus orejas, / miel e muchos huevos / para hacer "torrejas", / aunque sin dolor / parió al Redemptor". Hong Kong-style French toast () is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipped in beaten egg and deep fried. It is served with butter, and topped with golden syrup title: French toast text: with honey before serving." A fourteenth-century German recipe uses the name "Arme Ritter" ("poor knights"), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for "tostées dorées". Italian 15th-century culinary expert Martino da Como offers a recipe. The usual French name is pain perdu (, "lost bread", reflecting its use of stale or otherwise "lost" bread — which gave birth to the metaphoric term "pain perdu" for sunk costs. It may also be called "pain doré", "golden bread", in Canada. There are fifteenth-century English recipes for "pain perdu". An Austrian