Actually, recipes for “french toast” can be traced Ancient Roman times.
One of the original French names for this dish is pain a la Romaine’, or Roman bread.
Apicius wrote: “Another sweet dish: Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] Fry in oil, cover with honey and serve.”
“This dish does have its origins in France, where it is known as “ameritte” or *pain perdu* (“lost bread”), a term that has persisted, in Creole and Cajun cookery; its first appearance in print as “French Toast” was in 1871. ”
“In the south of France, it was traditionally eaten on feast days.”