French toast or "pain perdu"

In the 15th century English court of Henry V, a version of the French toast called "pain perdu" or "lost bread" was the culinary rage.

Then, it was called "lost" bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying

The popular history behind French toast is that it was created by medieval European cooks who needed to use every bit of food they could find to feed their families.

They knew old, stale bread (French term *pain perdu* literally means *lost bread*) could be revived when moistened and heated.

Cooks would have added eggs for additional moisture and protein.

Medieval recipes for “french toast” also suggest this meal was enjoyed by the wealthy.

Cook books at this time were written by and for the wealthy.

These recipes used white bread (the very finest, most expensive bread available at the time) with the crusts cut off, something a poor, hungry person would be unlikely to do.

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.”