Breakfast is my favorite meal of the day. I will never leave home without it. They say it sets the tone for the rest of your day. If skipping it means that your day spells doom, then yes, I wake up early just to have it.
When French toast is the star of your breakfast, then that cloud of doom is replaced by a dainty rainbow. The sight of French toast makes me smile. When French toast is the subject, the calorie count is a non-issue.
So much for my endearment for French toast. The quintessential French toast is made with American white bread. Just does not make sense, right? It makes you wonder then: Is French Toast really French?
Thank you for being Curious Georges. Apparently, it ain’t…
I chanced upon this article entitled French Toast Isn’t French. It is a short lecture telling us about the who’s and the what’s about the history of French Toast:
- As far back as the 5th century A.D., the Romans enjoyed bread the way we did French toast. Wow right? It is part and parcel of early civilization.
- In the English court of King Henry V, they called French toast as “pain perdu” or lost bread. The stale bread is soaked in egg and milk, and then fried.
- But it was in 18th century New York, where this dish was aptly called French Toast. It was a man in Albany, New York, Joseph FRENCH, who advertised it as French Toast.
This is a big uh-huh moment for me, finding out where this genius of a breakfast staple came from. 🙂
I’ve tried a-many French toasts, but I remember 2 versions very fondly. And I got the chance to taste them quite recently.
The Dusit Thani in Manila revamped its buffet restaurant in late 2014 and renamed it The Pantry. It was a pleasant surprise seeing the restaurant with new and vibrant colors and very hip interiors! It was very appetizing to do the buffet breakfast that day. But I was reminded that yeah, I was on a diet. And so as a consolation, if you can call it that, I ordered a la carte and opted for this amazing French toast!
It was described as cubes of brioche, soaked in an egg and milk mixture, and then DEEP-FRIED to utmost perfection. (Oops, there went the diet). It was paraded with thunder crunchy bacon strips and grilled bananas. I remember they served it with a bourbon maple syrup on the side. I could only shake my head thinking about it. I don’t remember how much it cost, and at this point, I could not care less. This was masterful…
Homemade is almost always the best. And for this French toast, I definitely agree!
In one of my New York trips, we did a quick French toast shopping spree at our favorite Fairway Market on the Upper West Side. Of course, we needed the challah bread to turn a day-old– Rule #1 for Frenchtoasting 101! With fresh raspberries and a big bottle of Grade A Dark Amber Maple syrup, we built our very own French toast tower! Ooh la la…
It was a gloomy day out, but this definitely brought the sunshine in on an otherwise ordinary breakfast! 🙂