Pain perdu

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In France, French toast is called pain perdu, or “lost bread,” since it is a way to reclaim stale, “lost,” bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried.

According to research provided by the International House of Pancakes, French toast isn’t necessarily French in origin; it is likely that the recipe dates back to Medieval times and may have been a logical “invention” by different peoples, akin to battering and frying any food. A similar dish called suppe dorate was popular in England during the Middle Ages, although the English might have learned it from the French Normans, who had a dish called tostees dorees. However, according to IHOP, the first written mention of the dish comes from the court of Henry V of England (1413-1422).

In New Orleans, Pain Perdu is a local variation of French toast made from left over New Orleans-style french bread, which resembles the french baguette, but has a crunchier exterior and a lighter interior.

The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and tradionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with Steen's cane syrup.