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Culture Documents
Brigid Prewitt
English 1101
23 October 2013
How to Make French Toast
According to the website Chef Talk, the origin of french toast actuall originated in
!o"e# But it was called $ain a la !o"aine%, also known as !o"an Toast# Both in Ancient
!o"e and &id'e(il ti"es this dish was onl "ade for the wealth# )n the &id'e(il ti"es cooks
would "ake this dish to use bread that would not get $ut to use for anthing else# Prett "uch
so the wouldn%t be wasting food# The *rench ter" is $ain $erdu which legiti"atel "eant lost
bread# )n +outh *rance this dish was "ainl eaten on feast das, "ore s$ecificall Easter#
The website ,ill -og *or *ood states, .The earliest known reference to *rench toast is
in the Apicius, a collection of /atin reci$es dating to the 0th or 1th centur2 the reci$e
"entions soaking in "ilk but not eggs 3though the editor adds eggs4 and gi(es it no s$ecial
na"e, 5ust calls it Aliter 6ulcia 3another sweet dish4#7 This website also states how "an
different nations eat this dish# *or e8a"$le, the 9nited :ingdo" eats this dish with 5a", it was
once known as Poor :nights of ,indsor# This (ersion isn%t found in "an restaurants# )n ;ong
:ong this dish is ser(ed with hone or golden sru$, with butter on to$# The bread is nor"all
dee$ fried and ser(ed with so"e kind of filling# )ndia the "ake the sauce that the bread is
di$$ed in out of cho$$ed onion, green chili, "ilk, and beaten eggs# Then is dee$ fried# This
dish is "ostl ser(ed with ketchu$# )n <reece the onl difference than the others is that the
use water so"eti"es to soften the bread# This dish is nor"all eaten as a snack or breakfast#
)n +$ain this dish is called torri5as, and is "ost co""onl ser(ed during /ent# /ent being a
Catholic holida this "a not be sur$rising, but the so"eti"es use wine to soften the bread#
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)n <er"an if this dish is "ade with wine it is call Betrunkene -ungfrau which "eans drunken
(irgin# )n <er"an this dish is "ade fro" bread lefto(ers# )n *rance this is usuall ser(ed as a
dessert and is to$$ed with $owdered sugar# And finall in Bra=il it is also to$$ed with
$owdered sugar# This dish is "ostl used to celebrate birthdas, Christ"as, Easter, and >ew
?ears# ,h is this dish called french toast@ ,ell good Auestion, this article belie(es it is
because the bread was french stled baguettes#
The website ,ondero$olis also states that the first reci$e for french toast was used
back in the !o"an E"$ire# The ter" french toast was actuall first used in England during
the se(enteenth centur# Then later was brought to >orth A"erica b the settlers# The 9nited
+tates restaurants ser(e french toast with butter, sru$, or $owdered sugar# But there are so
"an different to$$ings it can be ser(ed with# The website lists, .Po$ular to$$ings include
$owdered sugar, "a$le sru$, 5ell, 5a", hone, $eanut butter, a$$lesauce, whi$$ed crea",
fruit, ogurt, ice crea" and nuts# +a(or 3not sweet4 french toast can be to$$ed with bacon,
cheese, gra( and e(en ketchu$B7 *rench toast can also be "ade with "ulti$le kinds of
bread# )n southwestern and western 9nited +tates $refer sourdough bread# The article also
states that, .,ithin so"e -ewish'A"erican co""unities in the >ew ?ork area, $eo$le use
lefto(er challah bread fro" the +abbath dinner for french toast on +unda "ornings#7 Botto"
line is that french toast can be ser(ed in "an different was#
Materials: ,hite bread, eggs, "ilk, cinna"on, (anilla abstract, sru$, $owdered sugar,
butterCnon'stick s$ra, bowl, and a $an#
Step One: Leave bread out over night.
)n doing this ou are "aking sure the bread will not absorb all of the di$ ou will be
di$$ing it in# ?ou don%t want it to be too stale, but ou don%t want it to be too soft either#
/ea(ing the bread out the night before ou "ake it is a good a"ount of ti"e for it to get to the
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$erfect staleness that ou need#
Step Two: Prepare your ingredients.
6uring this ste$ ou are going to want to "ake the di$# ?ou want to get a flat enough
bowl, so that ou aren%t breaking the bread# ?ou will want to be able to ha(e the bread flat in
the bowl# )n the bowl ou want to "i8 the "ilk, beaten eggs, cinna"on, and (anilla abstract#
&ake sure the ingredients are e(enl stirred# ?ou don%t want to ha(e so"e $arts of our bread
not ha(e so"e of the fla(oring#
Step Three: ip bread slices.
The ne8t thing ou are going to want to do is di$ our staled bread into the "i8ture#
?ou want to hold it in the "i8ture for twent seconds on each side# ?ou don%t want to do it for
longer because if ou do ou could get "ush bread# ?ou don%t want to not hold it down for
enough ti"e either, because then the bread won%t absorb enough of the "i8ture#
Step Four: Prepare pan.
?ou want to heat u$ the $an in'between "ediu" and high# ?ou want to coat the $an
with non'stick s$ra or with butter# &ake sure the $an is e(enl coated, and ou want to re'
coat the $an with e(er batch ou "ake# )f ou use butter ou are going to want to use about
one tables$oon a batch#
Step Five: Place bread in pan.
?ou want to "ake sure that bread is e(enl s$aced out, so that each slice gets cooked
the right a"ount# ?ou are going to want to do this in "an batches so each slice gets e(enl
cooked and so there is enough roo"#
Step !: "ook bread.
?ou are going to want to cook each slice for about two "inutes on each side, or until
each side is a golden brown color# After one side is done, fli$ bread and do the sa"e on the
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other#
Step Si#: $dd on your toppings.
After ou take the cooked bread out of the $an ou are going to add on our to$$ings#
As ou read fro" the su""aries ou can eat french toast with "an different kinds of
to$$ings, but for this reci$e we are going to use $owdered sugar, butter, and "a$le sru$#
?ou want the sru$ to go on last to all of the other ingredients sta on the bread#
!eflecti(e &e"o
& audience is anone who wants to learn about french toast and also how to "ake it#
) ho$e that " $a$er is an eas and straight forward guide on how to "ake french toast# )
chose this to$ic because ) was o(er at " aunt%s house and she was talking about how she
alwas has cereal for breakfast# +o we went on the internet to look u$ breakfast foods, and
one of the first ones to co"e u$ was french toast# ,hich ) had ne(er had before# +o ) chose
to do " $a$er on how to "ake french toast, because it was going to be so"ething new for
"e# ) de(elo$ed " ste$s b first looking at the website Cooking /ight which had a ste$ b
ste$ wa on how to "ake french toast# But ) had to add in one "ore ste$ that the did not
ha(e# ,hich was " first ste$# ) read in the articles that french toast needed to be stale in
order for it to work better, and Cooking /ight had not stated anwhere that that is what
needed to be done# Then ) elaborated on the ste$s and e8$lained the" a little bit "ore that
Cooking /ight had# ) had " dad follow " ste$s on how to "ake french toast# ) chose hi"
because he is usuall the one in the house, besides "e, that "akes breakfast for the fa"il#
& "o" is "ore of a bowl of cereal $erson who has a big lunch and dinner# ,hich is good for
the week das, but not so good for the weekend when ou ha(e the o$$ortunit to wake u$ a
little bit later and eat as a fa"il# E(er +unda we tr to ha(e breakfast as a fa"il, 5ust
because at our house it is hard to do during the week# ) wake u$ at si8 in the "orning to get
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read for school and " brother gets u$ at si8 fort'fi(e# & dad is gone before ) e(en wake
u$ and " "o" slee$s in until she decides to get u$ for the da# ) did not change " ste$s
based on " usabilit test because " dad said that the ste$s were good, and e8$lained the
$rocesses (er well#
,orks Cited
.*ood *act *ridaD *rench Toast#7 Will Jog For Food. *ebruar 10, 2012# ,eb#
October 13, 2013#
.The Origin of *rench Toast#7 Chef Talk. August 21, 2002# ,eb# October 10, 2013#
.,here 6oes *rench Toast Co"e *ro"@7 Wonderopolis. >d# ,eb# October 10, 2013#