The history of French toast
French toast goes by many names around the world, including “eggy bread” in Britain and “German toast” in France. But in North America, it’s most commonly referred to as French toast. The origins of French toast are unclear, but it most likely began as a way to make use of stale bread. By soaking the bread in a beaten egg mixture and frying it, the bread became more palatable.
Some claim that French toast dates back to ancient Roman times when Apicius wrote about soaking bread in milk and beating eggs into it. Others say that it originated in 4th century Europe when people would fry bread soaked in wine.
There are many legends about how French toast got its name. Here are some of the most popular theories:
Theory 1: French bread
One idea is that it was made with French bread, which is a long loaf perfect for slicing and dunking in an egg mixture. French bread became popular in North America in the late 1800s, which is around the same time references to “French toast” began appearing. So perhaps the shape and texture of French bread led people to start calling it French toast.
Theory 2: French cooking technique
Some food historians claim that French toast was invented by medieval European cooks who were influenced by Arab cooking techniques. Frying in oil was uncommon in Europe at the time but was widely used in Arab cooking. Therefore, frying bread in oil may have been seen as a “French” (or rather “Frankish”) cooking method. When this new technique reached England, cooks may have referred to it as “French toast.”
Theory 3: Substitute for French pancakes
Another idea is that French toast was originally a substitute for traditional French pancakes (known as “pain perdu” or “lost bread”). Pancakes were introduced to English cooks by French chefs. But pancakes never became as popular in England as France. Some believe that cooks came up with French toast – bread dipped in egg and fried – as a pancake substitute since it used similar ingredients. The dish was nicknamed “French toast” to highlight the connection.
Theory 4: To use up French wine
During the Middle Ages, the primary wine producers were in France. French wine was exported to England, but it didn’t always travel well and sometimes arrived spoiled. To avoid wasting the French wine, some believe that cooks in England soaked stale bread in it, fried it in butter, and called it “French toast.” The recipe caught on, retaining its name even after cooks switched to using milk and eggs.
Theory 5: American origin
While French toast may have roots in European cooking methods, there is evidence that the current version was invented in America, not France. The earliest known recipe using the name “French toast” appears in the 1839 American cookbook The Kentucky Housewife by Lettice Bryan. America had easy access to French bread and cooking techniques like frying by then. So perhaps the dish we know today as French toast actually originated in 19th century America, rather than medieval Europe. If this theory is correct, the name may come from the common American habit of naming foods after other countries like “French fries” and “Swiss cheese.”
When did the term “French toast” become popular?
While French toast may have ancient origins, the term “French toast” itself only became widespread in the 19th century:
- 1785 – A British cookbook refers to “French Bread toasted” but not specifically “French toast.”
- 1808 – American cookbook calls it “bread and butter fried like pancakes.” Still no “French toast.”
- 1839 – Lettice Bryan’s The Kentucky Housewife contains a “French toast” recipe.
- 1863 – The term “French toast” appears in an issue of Arthur’s Home Magazine.
- 1870s – “French toast” starts showing up frequently in American cookbooks.
- 1907 – The term is used in The Boston Cooking-School Cook Book by Fannie Farmer.
- 1914 – “French toast” appears in Joy of Cooking, securing its place in American cooking.
So while French toast existed in Europe under different names long before, the specific term “French toast” emerged in America in the early 1800s. It rose to popularity over the late 1800s and early 1900s to become the common name it still goes by today.
Modern adaptations around the world
While French toast is well-established in North America, the basic concept has spawned many creative variations and names around the world:
| Country | Name | Details |
|---|---|---|
| France | Pain perdu (Lost bread) |
Typically made with brioche and often served with maple syrup or confectioner’s sugar. |
| Italy | Pan dolce | Sweetened with raisins or berries and served dusted with powdered sugar. |
| Germany | Arme ritter (Poor knights) |
Made with day-old bread; may be topped with applesauce or cinnamon-sugar. |
| Poland | Cynamonowe przekąski | Topped with butter, sugar, and cinnamon. |
| Spain | Torrijas | Made with white bread soaked in milk and wine. Often served with honey. |
| China | Fān qīe cháo dàn (Sliced bread fried egg) |
Typically uses white Chinese bread and soy milk. |
| Japan | Furenchi-tosuto | Adapted version of French toast, often made with thicker slices of bread. |
| Korea | Paegun-tost-eu | A street food version made with thick toast and sugar. |
Conclusion
While the exact origins are uncertain, French toast appears to have emerged in medieval Europe as a creative way to use up stale bread by dunking it in wine, milk, or eggs and frying it into something delicious. The current name and recipe likely first appeared in 19th century America, probably named “French” toast due to the use of French bread or French cooking techniques. Over the centuries, the basic concept has spread around the world and evolved into many local variations, often with whimsical regional names. So the ubiquitous but oddly named French toast has a long history of adaptation and reinvention across cultures.