French Toast/Toast/Bombay toast/bread toast
Culinary historians disagree over whether French toast has exclusively Gallic roots. The simple concoction of bread, eggs, and milk likely dates back to Medieval times, when the battering process was used to make stale loaves more palatable. The question is whether the French were truly the first to dip and fry their bread, or whether other Europeans stumbled upon the "invention" on their own.
According to promotional literature produced by IHOP the first written mention of the delicacy comes from the court of Henry V of England. It was called pain perdu, or "lost bread," perhaps a reference to the fact that the battering rescues bread that would otherwise be discarded as too old. (Residents of Cajun country are quite familiar with pain perdu, a rich version of French toast.) Vernacular texts from around the same time refer to virtually identical dishes called either "nun's toast" or "poor knights of Windsor." In Spain, it was called torriga; in Germany, arme ritter.
A contradictory, though highly dubious, creation myth holds that French toast owes its creation to an Albany, N.Y., innkeeper named Joseph French. Legend has it that French whipped up a batch of the golden-brown treats in 1724 and advertised them as "French toast" because he'd never learned to use an apostrophe "s."
French toast must have made its way to India while the French ruled us. French toast in our home was usually made during weekend mornings when Amma ran out of either Idli batter or Ideas. A recipe from our family to you~ A simple sweet bread for a warm Sunday morning.
- 4 Eggs
- 5 tablespoon sugar
- a pinch of salt
- 1/4 cup Whole milk
- 1/4 teaspoon Vanilla extract
- 10 slices of bread Butter
- Separate the yolk from the eggs and keep aside. Beat the egg whites to a nice fluffy white frothy mixture. ( Stop when it gets fluffy. If you overbeat them, they will liquify again
- Mix in the yolk and beat for few seconds and add the sugar, salt, milk and vanilla . Combine well.
- Heat the pan over medium heat. Dip the bread in the egg mixture for about 30 seconds on each side.
- Coat the pan with butter or oil, then cook the bread on each side until golden brown – about two minutes for the first side and one minute for the second side.
Serve warm with butter and syrup.