French toast is the only dish I remember Dad teaching me to make. He didn’t cook often, though he did love to eat and, like me, I think he preferred savoury to sweet. When we made French toast we served it with sliced tomato and crisp bacon, not the maple syrup often used, and I still prefer this savoury French toast. Sweet or savoury, pain perdu (literally ‘lost bread’) as the French call it, is a great way to use up stale bread and makes a delicious brunch, especially with a glass of Chalmers lambrusco! See video below for another delicious, easy eggy brunch dish.
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While French toast is often served with crisp bacon and maple syrup, it’s also delicious as a savoury dish.
The French call it ‘pain perdu’ (literally ‘lost bread’) as it’s a great way to use up stale bread that would otherwise be lost. In Spain it’s called torrijas and served with honey, cinnamon and sugar at Easter time. English ‘poor knights of Windsor’, French toast served with berry compote and cream, is named for the retired military veterans given lodgings at Windsor Castle. Other names include eggy bread, Bombay toast, German toast, and gypsy toast.
Try French toast with a sparkling red wine, such as Chalmers lambrusco, for a festive brunch.