French Toast
Versions of bread soaked in liquid and fried appear across Europe and reach back to antiquity, when cooks already knew that stale bread could be revived rather than discarded. A Roman recipe preserved in De re coquinaria describes slices of bread softened in milk, fried in oil, and finished with honey-an early example of the same simple idea at work.
In the Middle Ages, this practice became widespread. Bread was too valuable to waste, and soaking it in milk, or eggs before frying turned leftovers into something nourishing and satisfying. The names used for the dish reflect this frugal origin: in France it became pain perdu, or “lost bread,” while in German-speaking regions it was known as Arme Ritter, “poor knights.”
This was not festive or courtly food. It belonged to the everyday kitchen; it was made quickly, often without a written recipe, and adapted to what was on hand. Some families prepared it sweet, with sugar or jam; others preferred it savory, with salt or garlic. Eggs became more common over time, but many older versions relied only on milk.
When I was growing up, my grandma always called the dish šnite—from the German word for a “slice.”
Recipe
Ingredients for 4 people:
6 large eggs
175 ml whole milk
175 ml heavy cream
2 tablespoons honey
1½ teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
1 loaf day-old bread (for the best French toast, use brioche), sliced about 2 cm thick
Unsalted butter
Maple syrup, berries, and apple purée, for serving
Instructions:
Preheat the oven to 250°F (120°C).
In a large rectangular baking dish, whisk together the eggs, milk, cream, honey, vanilla extract, cinnamon, and salt until well combined.
Place a few slices of bread in the custard and let them soak until saturated but not falling apart, 1 to 2 minutes, turning occasionally. Let the excess drip off.
Heat a large skillet over medium heat. Add a little unsalted butter and let it melt.
Place the soaked bread in the hot pan and cook until golden brown on one side, about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. When done, the French toast should not ooze batter when pressed. Adjust the heat as needed so the toast browns evenly without burning.
Keep cooked slices warm in the oven while cooking the remaining bread.
Continue with the remaining slices, adding more butter to the pan as needed.
Serve warm with maple syrup, berries, and apple purée.
