Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe. For example, Martino da Como offers a recipe. French toast was often served with game birds and meats. The word “soup” in these names refers to bread soaked in a liquid, a sop.
The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] (About this sound listen), “lost bread”, as it is a way to reclaim stale or otherwise “lost” bread. It may also be called pain doré “golden bread”. The term pain perdu was formerly used metaphorically to mean sunk costs. A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”.
Strawberry and Banana Stuffed French Toast
Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.
- 3 cups hulled and quartered strawberries
- 1/4 cup granulated sugar
- 1 cup Grand Marnier
- 1 cup granulated sugar
- 3 pcs eggs
- 8 ounces whipped cream cheese
- 1 cup fresh strawberries
- 1/4 cup strawberry jam
- 1 cup sliced fresh bananas
- 4 pcs toast
For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners’ sugar. Drizzle with the Grand Marnier syrup.
Original Recipe: FoodNetwork
Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk or cream. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.