In Hungary, it is commonly called bundáskenyér (lit. The word "soup" in the dish's name refers to bread soaked in a liquid, a sop. Īn Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. There are fifteenth-century English recipes for pain perdu. It may also be called pain doré 'golden bread' in Canada. The usual French name is pain perdu ( French: ( listen) 'lost bread', reflecting its use of stale or otherwise "lost" bread. Italian 15th-century culinary expert Martino da Como offers a recipe.
Also in the 14th-century, Taillevent presented a recipe for "tostées dorées". Ī 14th-century German recipe uses the name Arme Ritter 'poor knights', a name also used in English and the Nordic languages. The recipe says to "Break fine white bread, crust removed, into rather large pieces which soak in milk fry in oil, cover with honey and serve". Otherwise, the butter will burn and little black bits will stick to the next batch of French toast.The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia 'another sweet dish'. And make sure to wipe out the pan after every batch, then use a fresh combination of neutral oil and butter. This will help prevent the butter from burning. Only using butter Give the pan a light coating of neutral oil and butter.When the pan is hot enough, the batter won't have time to seep the custard will start cooking as soon as it hits the pan. Not preheating the pan If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast.Cook three to four minutes per side over medium heat. Conversely, if you cook it on too low a temperature, the bread will dry out and you won't have that nice, soft center that makes French toast so decadent. Plus, the inside won't cook entirely, and you'll be left with a burnt-yet-soggy piece of French toast. Since there's sugar in the egg mixture (the custard), it will caramelize and burn quickly. Using too much heat or not enough French toast is not a steak-you don't want to scorch the surface.This requires some firm yet gentle pressure-and let the bread soak for at least 15-20 minutes. The bread has to soak in the egg mixture you want it to penetrate the bread for a soft, custardy center. Under-soaking the bread Lots of home cooks quickly dip each side of the bread in the custard before throwing it in the pan.Brioche, challah, or a Pullman loaf are all ideal, which is why you'll see them on brunch menus so often. And make sure to pick a kind of bread that's both spongy and sturdy enough not to fall apart during cooking. The ideal thickness for a slice of French toast is 3/4" to 1" thick. If it's too thick, it will never cook to the center. If the bread is very thin, it will be too flimsy to hold together when dipped in the custard. It soaks up a custard for a creamy texture on the inside and a slightly crunchy texture on the outside. Not choosing the right bread French toast is like bread pudding.Make sure to whisk the custard until the dairy, eggs, and spices (if using) are well combined. Not mixing the custard thoroughly You don't want pieces of egg white showing up on your perfectly browned slices.As for the sugar, if you're adding maple syrup, honey, or dusting the toast with powdered sugar on the plate, you don't need the custard to be too sweet. You want the French toast to be dry on the surface with slightly crisp edges. If there's too much, the egg in the mixture won't cook, meaning wet, soggy, bread. Adding too much dairy and sugar to the custard Don't go overboard with the dairy.Baked French toast With Pecan Crumble Jeremy Liebman
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