"Anda acá pastor" has the verse "En cantares nuevos/ gocen sus orejas,/ miel y muchos huevos/ para hacer torrejas,/ aunque sin dolor/ parió al Redentor". Torrijas or torrejas were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his Cancionero, published in 1496. It is often sprinkled with cinnamon as a final touch. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside. It is dipped in beaten egg and fried with olive oil. It is usually made by soaking stale bread in milk or wine with honey and spices. Torrija is a similar recipe traditionally prepared in Spain for Lent and Holy Week. Singapore įrench toast is a familiar menu item in the hawker centres of Singapore, where it is often part of a breakfast set with soft boiled eggs or coconut jam ( kaya). In Romania it is known as frigănele and, almost always, served as a savory dish, and, often enough, without milk, although milk can be requested at most dinners. Most common spices are cinnamon and cardamom. Once only a dessert dish, it is now eaten for brunch or breakfast. In India, Bombay toast is a dish sold on the "streets of Mumbai" by hawkers and vendors, Bombay toast is also called Sweet French Bread. Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay. It is a typical offering in Hong Kong teahouses ( cha chaan teng). It is served with butter, and topped with golden syrup or honey. 'western toast') is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying. Hong Kong-style French toast ( Chinese: 西多士 Cantonese Yale: sāidōsí lit. International versions Brazil and Portugal Īlternatively, the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking. The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit, and/or maple syrup.Īccording to the Compleat Cook (1659) as quoted in the OED, the bread was dipped in milk only, with the egg mixture added afterwards.
Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart. The bread is then fried in butter or olive oil until browned and cooked through. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. Already sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice.
Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Preparation įrench toast topped with fruit, butter and cream, served with maple syrup In Ottoman cuisine, a dish of bread soaked in eggs with honey but no milk is called fāvniyye. 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". 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'.
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