French Toast – How Stale Bread Baked Fresh Inspiration

Words: Robyn Samuels

0 Shares

Whether the butt of the bread loaf or three-day-old brioche, stale bread has provided fresh inspiration for some of the world’s most iconic dishes, from English bread and butter pudding to classic Italian aubergine parmigiana to South African bobotie. While countless examples exist, we’re glad that pain perdu (lost bread) found its place on the list. Here’s all you need to know about the history of French toast.

Through the years, this breakfast dish has earned many monikers, including German toast, Bombay toast and tostées dorées…

French toast is believed to be at least 1500 years old, with its culinary debut dating to 300 A.D., when it was consumed during the ancient Roman Empire. It’s one of those zhushed-up recipes offered on most restaurant menus, but it has humble beginnings.

The History of French Toast

When it comes to stale bread, it’s believed that submerging it in water or milk would spring life back into the bread, making it easier to incorporate or repurpose into certain dishes. While it’s known as ‘pain perdu’ in France, during the 4th or 5th century A.D. Rome, it went by ‘pan dulcis’. Roman chef Apicius called it ‘aliter dulcia’ – translation: another sweet dish. Instead of dunking the bread in a mixture of custard (whisked eggs, milk, sugar, salt, vanilla and cinnamon), it was dipped in milk and then cooked in oil or butter. This is recognised as one of the earlier versions in the history of French toast.

Unsurprisingly, it wasn’t only the French who improvised the Roman version, it was also used in medieval Europe during the Middle Ages. This style is prepared similarly to ‘pan dulcis’, but was known as ‘Poor Knights of Windsor’.

Some say this dish was named after a group of knights who endured financial ruin during the Battle of Crécy in 1346…

Through the years, this breakfast dish has earned many monikers, including German toast, Bombay toast and tostées dorées (glazed toast), but ‘Poor Knights of Windsor’ is by far the most unique, and the name’s origins are as interesting as the tale. Some say this dish was named after a group of knights who endured financial ruin during the Battle of Crécy in 1346, after having ransomed themselves and being held captive by the French. King Edward III, who reigned at the time, created a pension fund of sorts, The Alms Knights of St. George’s Chapel, which provided shelter and a stipend to 26 ‘poor knights’. In return, these chronically broke blokes and babes had to attend at least four church services a day (hallowed be thy name!) and pray to the king.

The history of French toast might be complex, but the recipe for the medieval European version is rather simple. While the texture is soggier (delightful) and doesn’t have the same crispy edges and golden brown finish one expects from the perfect pain perdu, the wine sauce it’s served with makes up for plenty. The boozy syrup is made by melting butter, sugar and sherry or brandy in a saucepan until the alcohol is dissolved; the fragrant syrup is then drizzled over the eggy bread. If you prefer, more modern versions are served with jam.

Toast & Taste

I like mine with an ungodly amount of butter, maple syrup, lemon zest and mature cheddar, but to each their own. If you have a hankering for something sweet or have stale brioche in your bread bin, don’t toss it, make the most of it with these French toast recipes.

Festive Panettone French Toast with Mascarpone & Berries

Brunch guests will love this Italian take on French toast. Golden, buttery, toasted Panettone is dolloped with mascarpone and seasonal berries for a festive sweet treat.

GET THE RECIPE