It is served with butter and topped with golden syrup or honey. In Hong Kong, French toast (西多士) is usually made by mixing several slices of bread with peanut butter or fruit jam, then topping them in beaten egg before frying them. In Hungary, it is commonly called bundáskenyér, literally meaning “coated bread”. In Germany, arme ritter or pofesen have been popular since the 14th century.Īn Austrian and Bavarian term for French toast is pafese or pofese. It is almost always served in a savory version, and often different types of cheese are also added. In Georgia, it is very popular and known as kikliko. The most common spices in Norwegian French toast are cinnamon and cardamom. Once a simple dessert, it is now eaten for brunch or breakfast. In Norway, French toast is also called arme riddere. In Denmark, arme riddere are very fragrant with cinnamon. Many recipes often use Tinto, a red wine or Port. In Brazil and Portugal, rabanadas are prepared and traditionally served at Christmas. In Canada and previously in Quebec, it is called golden bread or golden toast. The most common toppings are cane syrup, strongly flavored honey or fruit syrups. In the Creole cuisine of New Orleans and Louisiana, French toast is known as “pain perdu” and is most often served for breakfast. Santa Fe was particularly known for its French toast. In the United States, French toast was a popular dish in the railroad dining cars of the early and mid-20th century. In the UK, it is commonly called eggy bread, egg bread or gypsy toast, and is served as both a sweet and savory dish. Other alternative names and their variants are eggy bread, Bombay toast, gypsy toast, or poor knights. Most English-speaking countries call it French toast. It is a French toast flambéed with pommeau de Normandie and served with apple jam. In Normandy, a popular culinary specialty is served: Norman-style French toast. The Anjou region knows a variant called triple sec French toast, i.e. In the North, the milk is sometimes flavored with juniper berries. In Picardy, the galopin is a French toast prepared with brioche or brioche bread. In Lower Brittany it is called boued laezh (milk food). In Charente, French toast is often called soupe-rousse (red-haired soup), probably because of its color when fried. In the Nord-Pas-de-Calais region, they are known as pain crotté (poop bread) or pain ferré (horseshoe bread). In some regions of France, French toast has other names. What are the variations of French toast in the world? In this case, it is often accompanied by ham.įrench toast is served as a pastry, for breakfast, snack or dessert. In the savory version, French toast is served as an appetizer or main course, for lunch or dinner. It is also possible to add cheese to the preparation. It can also be served in a savory version with ketchup or even mayonnaise and other sauces. Although the traditional recipe is with classic white bread, it has become very common today to prepare it with brioche bread.įrench toast can be served sprinkled with powdered sugar or with sweet toppings such as jam, honey, fruit of choice or maple syrup. Stale bread is recommended for this recipe, as it absorbs the egg/milk mixture better without crumbling. The slices are then fried in butter on both sides until golden brown. To this mixture is added a flavor, often vanilla, but also cinnamon or nutmeg. Slices of bread are dipped in a mixture of beaten eggs and milk, sometimes whipped cream and sugar. It is known in many parts of the world under various names. French toast, eggy bread, Bombay toast, gypsy toast, and poor-knights are all names for this dish made from bread soaked in a mixture of milk and egg and then fried.
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