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650:) is also used instead of wheat bread. An egg can also be mixed into milk and if desired, a little sugar and wheat flour can be added. The slices are dipped on both sides in the milk mixture before frying. Usually poor knights are eaten warm with jam and whipped cream. In some lunch restaurants, a dessert made of bun slices is called rich knights. This is to make a difference to the poor knights made of French bread or other light bread. The name
815:
122:
1259:
56:
1193:, a name which dates back to the 14th and 15th centuries. It was also called Pamperdy or Poor Knights Pudding. Eggy bread can be served as a sweet or savoury dish. The other names refer to the sweet version. A commercial product known as
426:–1 in (1.9–2.5 cm) thick are frequently used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through.
237:
1217:
was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature. The dish is commonly eaten with butter, powdered sugar, and
798:). This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as
2259:
2417:
1243:
and is most commonly served as a breakfast dish. The recipe calls for New
Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include
344:
2036:
2498:
2105:
1798:
Variantenwörterbuch des
Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol
1879:
2223:
1039:. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside. It is often sprinkled with
1165:). It is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Dutch version of this dish often uses sugar with
712:). It is a popular dish for brunch or breakfast and is almost always served as a savory dish. Sometimes different kinds of cheese are also combined.
1177:
are often associated with childhood, where a grandmother provides her grandchildren with a luxurious special sweet breakfast on special occasions.
2368:
1771:
610:) is a sweet breakfast dish that can also be eaten as an afternoon treat or evening dessert. The Danish version of this dish uses sugar with
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1592:
214:
This dish occurs in various forms and under different names in many places, but this article will call it "French toast" for convenience.
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Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to
1361:
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1561:. Internet Archive (2nd ed.). Oxford ; New York : Oxford University Press. pp. 569 (s.v. 'pain perdu').
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There are many variations. The dipping mixture might not include eggs and the bread may be soaked in wine,
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1483:
2260:"How the Queen's death left me reconciling complicated feelings about the history of my favourite foods"
536:
and almost always served as a savory dish without milk, although milk can be requested at most dinners.
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is often used, both for its thrift and because it will soak up more egg mixture without falling apart.
198:, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as
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914:("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham. It is a popular
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The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam,
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1247:, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.
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is sold in packets in supermarkets but this typically contains no egg and is more similar to
285:
642:) is a dessert made by frying slices of wheat bread soaked in milk. Sometimes, a dried bun (
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cookbook, "not very different" from modern French toast, although it does not involve eggs.
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because the shape of the dish is reminiscent of medieval knights' shields from the city of
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848:'western toast') is typically prepared by combining multiple slices of bread with
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are also commonly added before pan-frying, and then it may be topped with sugar (often
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2392:"Dan Lepard's recipes for Basque butter buns, plus fried milk bread (a.k.a. torrija)"
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878:(Hong Kong-style diners or teahouses). Other types of filling that can be found are
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2334:"Sweet French Toast (Bombay Toast) - Anglo-Indian - Family friendly - Recipe"
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comes from the whipped cream crown. The poor knights have no whipped cream.
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French toast topped with fruit, butter and cream, served with maple syrup
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990:, where it is often part of a breakfast set with soft-boiled eggs or
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were first mentioned by the
Spanish composer, poet and playwright
396:, a dish of bread soaked in eggs with honey but no milk is called
3105:
2976:
2418:"La teatralidad en los villancicos pastoriles de Juan del Encina"
2287:[Hong Kong's unique beef satay french toast] (in Chinese)
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Rabanada, um antigo clássico natalino presente em todo o mundo
55:
3151:
2915:
2910:
2890:
2754:
2471:
2017:"Friganele reteta copilariei – paine cu ou sau bundás kenyér"
1028:
938:
and vendors, Bombay toast is also called Sweet French Bread.
927:
887:
869:
803:
645:
511:
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340:
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are a traditional
Christmas dessert. Many recipes often use
3115:
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1024:
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1012:
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152:
295:, culinary cookbook written around 1300, the French chef
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515:
323:, a name also used in English and the Nordic languages.
159:, then pan-fried. Alternative names and variants include
2723:
1222:. Other toppings include jam, whipped cream, and fruit.
1011:
is a similar recipe traditionally prepared in Spain for
748:
are at least known since the 14th century (mentioned in
1772:"Arte de cocina, pastelería, vizcochería y conservería"
2650:
Craig
Claiborne's The New York Times Food Encyclopedia
2369:"Arme Riddere Med Blåbær - Oppskrift fra TINE Kjøkken"
2069:"Mærkelige madnavne: Hvorfor hedder det arme riddere?"
1966:
The Diner's
Dictionary: Word Origins of Food and Drink
1933:"French Toast Toppings – Unique French Toast Recipes"
280:(translated as 'Another sweet dish') included in the
1331:"Student cookbook: French toast (a.k.a. eggy bread)"
1254:
343:, one of the first recipes was published in 1611 by
2702:
The
Medieval Kitchen: Recipes from France and Italy
1756:
The
Medieval Kitchen: Recipes from France and Italy
453:, or orange juice, either before or after cooking.
326:In the 15th century, there are English recipes for
30:This article is about the food. For the band, see
1629:"Tostées Dorées - Recette De Pain Perdu Médiéval"
966:). Once only a dessert dish, it is now eaten for
37:"Eggy bread" redirects here. For other uses, see
3281:
1987:A Dictionarie of the French and English Tongues
930:, Bombay toast is a dish sold on the streets of
569:
550:
2108:[Pain perdu: its history and origins].
1820:"Österreichische Mehlspeiskultur - Die Pofesen"
1019:. It is usually made by soaking stale bread in
951:
368:
2581:
2579:
2415:
1875:"what bread options are best for French toast"
1209:French toast was popularly served in railroad
697:
687:
531:
510:. It is eaten sweet or savory and paired with
2739:
2619:"New Orleans-style French Toast "Pain Perdu""
2559:"New Orleans Style Pain Perdu (French Toast)"
2009:
1725:
1710:, 1888, quoting a 1450 recipe, quoted in the
1614:Le Viandier de Guillaume Tirel dit Taillevent
1603:
1554:
1180:
1068:
1062:
1052:
1046:
1006:
643:
627:
505:
499:
493:
487:
178:When French toast is served as a sweet dish,
2609:
2607:
2106:"Le pain perdu: son histoire et ses origins"
1238:
986:French toast is a familiar menu item in the
742:
725:
668:
595:
358:
327:
309:
300:
252:
219:
93:Milk or cream, herbs, spices, sauces, syrups
2682:The Encyclopedia of American Food and Drink
2576:
1185:In the UK and Ireland, it is also known as
1171:
1149:
1131:
1123:
1121:In the Netherlands, French toast is called
843:
789:
775:
374:
308:A 14th-century German recipe uses the name
275:
2746:
2732:
2552:
2550:
1484:"How To Make Yumurtalı Ekmek (Eggy Bread)"
54:
2646:
2604:
2435:
1555:Davidson, Alan; Jaine, Tom, eds. (2006).
1536:Trésor de la Langue Française Informatisé
1435:
1409:
918:item, mostly eaten next to a cup of tea.
674:has a wide range of regional variations.
456:
194:), butter, fruit, or syrup. When it is a
2305:
2112:(in French). 25 May 2017. Archived from
1730:. Oxford University Press. p. 102.
1650:
1648:
1646:
1508:
897:
856:filling, then dipping in beaten egg and
813:
543:
407:
2678:
2556:
2547:
2085:
2003:"PRŽENICE: French toast on Serbian way"
1846:"French toast, az @édes @bundás kenyér"
1355:
1353:
1328:
1213:of the early and mid-20th century. The
14:
3282:
2667:
2422:Biblioteca Virtual Miguel de Cervantes
2389:
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2216:
2214:
2182:
2134:
539:
2727:
2699:
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2137:"Kikliko: For Whom The Rooster Crows"
2066:
1910:
1895:
1643:
1385:
1383:
1359:
970:or breakfast. Most common spices are
466:In Southern Slavic countries such as
274:Some authors consider the recipe for
229:
2478:from the original on 4 December 2023
2308:"Bombay Toast - Indian French Toast"
1350:
1329:Beckett, Fiona (18 September 2010).
1075:
367:. In Hungary, it is commonly called
2671:The Boston Cooking-School Cook Book
2257:
2248:
2211:
1726:Davidson, Alan; Jaine, Tom (2006).
1654:
1031:and spices. It is dipped in beaten
556:, traditionally served at Christmas
60:French toast served at a restaurant
27:Dish of fried bread, eggs, and milk
24:
2640:
2443:"BBC Good Food: Eggy bread recipe"
1380:
1116:
25:
3346:
2719:
2530:"Enjoy French toast in a new way"
2331:
2224:"World's 50 most delicious foods"
2135:Rimple, Paul (15 November 2021).
2086:Vollmer, Jesper (12 April 2018).
2067:Garde, Christian (1 April 2017).
1683:
357:An Austrian and Bavarian term is
3264:
3263:
2844:
2704:. Chicago: Univ. Chicago Press.
2528:McCoy, Lisa (25 November 2020).
2497:Kelly, John (21 February 2001).
2258:Liu, Karon (15 September 2022).
1817:
1660:"Is French Toast Really French?"
1257:
1204:
120:
109:
2674:. Boston: Little, Brown and Co.
2557:Tabacca, Laura (2 March 2014).
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90:Ingredients generally used
2232:. 21 July 2011. Archived from
1708:Two 15th-century Cookery-books
1590:. pp. Book VII, item 296.
1529:
1502:
1476:
1451:
1429:
1403:
1322:
1225:
872:. It is a typical offering in
822:Hong Kong-style French toast (
709:
403:
209:
13:
1:
2685:. New York: Lebhar-Friedman.
2163:Borjomi-Georgian Gastro Guide
2159:"KIKLIKO - GEORGIAN EGGBREAD"
1911:Brown, Alton (30 July 2009).
1776:realacademiadegastronomia.com
1315:
530:. In Romania, it is known as
444:
2390:Lepard, Dan (20 July 2012).
2023:(in Romanian). 5 April 2018.
1728:The Oxford Companion to Food
1558:The Oxford companion to food
1512:The Oxford Companion to Food
1108:gave birth to the Redeemer.
981:
818:Hong Kong-style French toast
809:
7:
1913:"French Toast-Food Network"
1515:. Oxford University Press.
1250:
1237:, French toast is known as
988:hawker centres of Singapore
790:
776:
688:
506:
500:
488:
305:involving eggs and sugar.
10:
3351:
2306:Jayashri (23 April 2019).
1684:Grimm, Jacob and Wilhelm.
1438:"How to make French toast"
1364:. food.com. Archived from
1360:Mille (24 February 2002).
1181:United Kingdom and Ireland
902:Bundás kenyér from Hungary
893:
715:
677:
617:
585:
461:
269:
36:
29:
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3139:
3078:
3015:Chorleywood bread process
2990:
2924:
2853:
2842:
2761:
2753:
2679:Mariani, John F. (1999).
2653:. New York: Times Books.
2647:Claiborne, Craig (1985).
1818:GmbH, GuteKueche Medien.
1713:Oxford English Dictionary
1391:Oxford English Dictionary
1073:has the following verse:
1069:
941:
910:French toasts are called
827:
795:
785:
765:
698:
657:
345:Francisco Martínez Motiño
217:The usual French name is
173:poor knights (of Windsor)
105:
97:
89:
81:
73:
65:
53:
3325:American breakfast foods
2054:"Rabanadas tradicionais"
1587:Apicius, De re culinaria
1463:Australia's best recipes
1235:Louisiana Creole cuisine
1169:instead of plain sugar.
1079:
1001:
921:
614:instead of plain sugar.
2668:Farmer, Fannie (1918).
2503:Classic Trains Magazine
2110:lecercledesliberaux.com
2039:29 January 2019 at the
1631:(in French). 7 May 2020
1509:Davidson, Alan (2014).
1289:List of breakfast foods
336:also offers a recipe.
299:presented a recipe for
126:Media: French toast
2700:Redon, Odilie (1998).
2312:Three Whistles Kitchen
2139:. Culinary Backstreets
1796:Ammon, Ulrich (2004).
1239:
1172:
1150:
1132:
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472:Bosnia and Herzegovina
457:International versions
413:
369:
359:
328:
310:
301:
276:
253:
220:
115:Cookbook: French toast
2499:"Last call to dinner"
2468:"Tesco: French Toast"
1304:Monte Cristo sandwich
1106:although without pain
1067:, published in 1496.
950:, the dish is called
901:
817:
756:The German Dictionary
547:
411:
286:Ancient Roman cuisine
2416:Haro Cortés, Marta.
2197:Deutsches Wörterbuch
1985:Islip, Adam (1611).
1693:Buch von guter Spyse
1688:Deutsches Wörterbuch
1294:List of brunch foods
1284:List of bread dishes
1087:para hacer torrejas,
1085:miel y muchos huevos
860:. It is served with
751:Deutsches Wörterbuch
332:and culinary expert
297:Guillaume Taillevent
2116:on 23 December 2019
1691:, quoting from the
1490:. 16 September 2013
1368:on 29 November 2014
1102:honey and many eggs
1091:parió al Redentor.
1061:(1468–1533) in his
540:Brazil and Portugal
284:, a 1st-century CE
74:Serving temperature
50:
32:French Toast (band)
2871:Calcium propanoate
1880:Culuturalist Press
1299:List of egg dishes
1081:En cantares nuevos
1043:as a final touch.
904:
886:jam, ham, or beef
864:, and topped with
820:
558:
414:
231:[pɛ̃pɛʁdy]
77:Hot, with toppings
46:
3277:
3276:
3193:Brand name breads
3030:Maillard reaction
2876:Dough conditioner
2534:Herald-Mail Media
2285:"香港獨一無二的沙爹牛肉法式吐司"
2236:on 8 October 2011
1938:Good Housekeeping
1568:978-0-19-280681-9
1522:978-0-19-967733-7
1488:Turkey's for life
1394:, 3rd ed., 2006,
1279:Egg in the basket
1114:
1113:
1104:to make torrejas,
1083:gocen sus orejas,
1070:"Anda acá pastor"
846:
774:, it is known as
147:soaked in beaten
134:
133:
16:(Redirected from
3342:
3267:
3266:
3238:Sourdough breads
3228:Pakistani breads
3172:History of bread
3157:Baker percentage
3055:Sponge and dough
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2505:. Archived from
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2021:SavoriUrbane.com
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1609:Vicaire, Georges
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1274:Egg coated bread
1267:
1262:
1261:
1242:
1189:or occasionally
1175:
1164:
1161:
1158:
1153:
1146:
1143:
1140:
1135:
1127:
1100:enjoy your ears,
1089:aunque sin dolor
1076:
1072:
1071:
1066:
1056:
1050:
1010:
965:
962:
959:
955:
847:
844:
840:
831:
797:
793:
787:
779:
746:
739:
736:
733:
729:
711:
708:
701:
700:
691:
672:
649:
641:
638:
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631:
609:
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603:
599:
573:
554:
535:
509:
503:
497:
491:
425:
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388:
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382:
379:
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372:
362:
353:
331:
322:
319:
316:
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304:
279:
265:
262:
259:
256:
250:
247:
244:
241:
240:
239:
233:
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223:
124:
113:
82:Main ingredients
58:
51:
49:
45:
21:
3350:
3349:
3345:
3344:
3343:
3341:
3340:
3339:
3330:Mexican cuisine
3280:
3279:
3278:
3273:
3257:
3188:American breads
3176:
3167:Bread in Europe
3135:
3074:
2992:
2986:
2982:Weighing scales
2920:
2896:Leavening agent
2849:
2840:
2757:
2752:
2722:
2712:
2693:
2661:
2643:
2641:Further reading
2638:
2637:
2627:
2625:
2615:Mitzewich, John
2612:
2605:
2595:
2593:
2591:The Gumbo Pages
2585:
2584:
2577:
2567:
2565:
2563:The Spiced Life
2555:
2548:
2538:
2536:
2526:
2522:
2512:
2510:
2495:
2491:
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2479:
2466:
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2414:
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2400:
2398:
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2330:
2326:
2316:
2314:
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2300:
2290:
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2283:
2282:
2278:
2268:
2266:
2256:
2249:
2239:
2237:
2222:
2221:
2212:
2181:
2177:
2167:
2165:
2157:
2156:
2152:
2142:
2140:
2133:
2129:
2119:
2117:
2104:
2103:
2099:
2084:
2080:
2065:
2061:
2052:
2051:
2047:
2043:(in Portuguese)
2041:Wayback Machine
2032:
2028:
2015:
2014:
2010:
2001:
2000:
1996:
1984:
1980:
1963:
1959:
1953:
1943:
1941:
1931:
1930:
1926:
1907:Wayback Machine
1900:
1896:
1886:
1884:
1873:
1872:
1868:
1863:, 1848?, p. 53.
1857:
1853:
1848:. 28 June 2016.
1844:
1843:
1839:
1829:
1827:
1816:
1812:
1795:
1791:
1781:
1779:
1770:
1769:
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1749:
1745:
1738:
1724:
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1705:
1701:
1682:
1678:
1668:
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1626:
1622:
1602:
1598:
1584:
1583:
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1569:
1553:
1549:
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1530:
1523:
1507:
1503:
1493:
1491:
1482:
1481:
1477:
1467:
1465:
1457:
1456:
1452:
1442:
1440:
1436:Oliver, Jamie.
1434:
1430:
1420:
1418:
1410:Rachel Phipps.
1408:
1404:
1388:
1381:
1371:
1369:
1358:
1351:
1341:
1339:
1327:
1323:
1318:
1313:
1263:
1256:
1253:
1228:
1207:
1183:
1162:
1160:reclaimed bread
1159:
1156:
1144:
1141:
1138:
1119:
1117:The Netherlands
1110:
1107:
1105:
1103:
1101:
1099:
1093:
1090:
1088:
1086:
1084:
1082:
1059:Juan del Encina
1035:and fried with
1004:
984:
963:
960:
957:
944:
924:
896:
812:
768:
737:
734:
731:
718:
703:
686:it is known as
680:
660:
639:
636:
633:
620:
607:
604:
601:
588:
542:
464:
459:
447:
422:
418:
417:
406:
394:Ottoman cuisine
386:
383:
380:
377:
347:
334:Martino da Como
320:
317:
314:
272:
263:
260:
257:
248:
245:
242:
235:
234:
226:
212:
130:
66:Place of origin
61:
47:
42:
35:
28:
23:
22:
15:
12:
11:
5:
3348:
3338:
3337:
3332:
3327:
3322:
3320:Christmas food
3317:
3315:French cuisine
3312:
3307:
3302:
3297:
3292:
3275:
3274:
3262:
3259:
3258:
3256:
3255:
3250:
3245:
3240:
3235:
3230:
3225:
3220:
3215:
3210:
3208:British breads
3205:
3200:
3195:
3190:
3184:
3182:
3178:
3177:
3175:
3174:
3169:
3164:
3162:Bread and salt
3159:
3154:
3149:
3143:
3141:
3137:
3136:
3134:
3133:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3082:
3080:
3076:
3075:
3073:
3072:
3070:Vienna process
3067:
3065:Straight dough
3062:
3057:
3052:
3047:
3042:
3037:
3035:No-knead bread
3032:
3027:
3022:
3017:
3012:
3007:
3002:
2996:
2994:
2988:
2987:
2985:
2984:
2979:
2974:
2969:
2964:
2959:
2954:
2949:
2944:
2939:
2934:
2928:
2926:
2922:
2921:
2919:
2918:
2913:
2908:
2903:
2898:
2893:
2888:
2883:
2878:
2873:
2868:
2863:
2857:
2855:
2851:
2850:
2843:
2841:
2839:
2838:
2833:
2828:
2823:
2818:
2813:
2808:
2806:Sandwich bread
2803:
2798:
2793:
2788:
2783:
2778:
2773:
2767:
2765:
2759:
2758:
2751:
2750:
2743:
2736:
2728:
2721:
2720:External links
2718:
2717:
2716:
2710:
2697:
2691:
2676:
2665:
2659:
2642:
2639:
2636:
2635:
2603:
2575:
2546:
2520:
2509:on 13 May 2019
2489:
2459:
2434:
2408:
2382:
2360:
2355:"Arme riddere"
2346:
2324:
2298:
2276:
2247:
2210:
2188:Grimm, Wilhelm
2175:
2150:
2127:
2097:
2088:"Arme riddere"
2078:
2059:
2045:
2026:
2008:
1994:
1978:
1957:
1951:
1924:
1894:
1883:. 7 March 2022
1866:
1859:Nesrin Altun,
1851:
1837:
1810:
1789:
1763:
1758:, 2000, p. 207
1743:
1736:
1718:
1699:
1676:
1642:
1620:
1617:. p. 262.
1605:Pichon, Jérôme
1596:
1577:
1567:
1547:
1528:
1521:
1501:
1475:
1450:
1428:
1402:
1379:
1349:
1320:
1319:
1317:
1314:
1312:
1311:
1306:
1301:
1296:
1291:
1286:
1281:
1276:
1270:
1269:
1268:
1252:
1249:
1227:
1224:
1206:
1203:
1182:
1179:
1151:gewonnen brood
1133:verloren brood
1118:
1115:
1112:
1111:
1094:
1003:
1000:
983:
980:
943:
940:
923:
920:
895:
892:
875:cha chaan teng
834:Cantonese Yale
811:
808:
767:
764:
760:Brothers Grimm
717:
714:
679:
676:
659:
656:
629:köyhät ritarit
619:
616:
587:
584:
541:
538:
463:
460:
458:
455:
446:
443:
405:
402:
302:tostées dorées
271:
268:
211:
208:
192:powdered sugar
132:
131:
129:
128:
117:
106:
103:
102:
99:
95:
94:
91:
87:
86:
83:
79:
78:
75:
71:
70:
67:
63:
62:
59:
26:
9:
6:
4:
3:
2:
3347:
3336:
3335:Cuban cuisine
3333:
3331:
3328:
3326:
3323:
3321:
3318:
3316:
3313:
3311:
3310:Roman cuisine
3308:
3306:
3303:
3301:
3298:
3296:
3293:
3291:
3288:
3287:
3285:
3272:
3271:
3260:
3254:
3251:
3249:
3246:
3244:
3241:
3239:
3236:
3234:
3231:
3229:
3226:
3224:
3223:Indian breads
3221:
3219:
3218:French breads
3216:
3214:
3211:
3209:
3206:
3204:
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3185:
3183:
3181:List articles
3179:
3173:
3170:
3168:
3165:
3163:
3160:
3158:
3155:
3153:
3150:
3148:
3145:
3144:
3142:
3138:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3109:
3107:
3104:
3102:
3101:Bread pudding
3099:
3097:
3094:
3092:
3089:
3087:
3084:
3083:
3081:
3077:
3071:
3068:
3066:
3063:
3061:
3058:
3056:
3053:
3051:
3048:
3046:
3043:
3041:
3038:
3036:
3033:
3031:
3028:
3026:
3023:
3021:
3018:
3016:
3013:
3011:
3008:
3006:
3003:
3001:
2998:
2997:
2995:
2991:Processes and
2989:
2983:
2980:
2978:
2975:
2973:
2970:
2968:
2965:
2963:
2960:
2958:
2955:
2953:
2950:
2948:
2947:Dough scraper
2945:
2943:
2940:
2938:
2937:Bread machine
2935:
2933:
2930:
2929:
2927:
2923:
2917:
2914:
2912:
2909:
2907:
2904:
2902:
2899:
2897:
2894:
2892:
2889:
2887:
2884:
2882:
2879:
2877:
2874:
2872:
2869:
2867:
2864:
2862:
2861:Baker's yeast
2859:
2858:
2856:
2852:
2847:
2837:
2834:
2832:
2829:
2827:
2824:
2822:
2819:
2817:
2814:
2812:
2809:
2807:
2804:
2802:
2799:
2797:
2794:
2792:
2789:
2787:
2784:
2782:
2779:
2777:
2774:
2772:
2769:
2768:
2766:
2764:
2760:
2756:
2749:
2744:
2742:
2737:
2735:
2730:
2729:
2726:
2713:
2711:0-226-70684-2
2707:
2703:
2698:
2694:
2692:0-86730-784-6
2688:
2684:
2683:
2677:
2673:
2672:
2666:
2662:
2660:0-8129-1271-3
2656:
2652:
2651:
2645:
2644:
2624:
2620:
2616:
2610:
2608:
2592:
2588:
2582:
2580:
2564:
2560:
2553:
2551:
2535:
2531:
2524:
2508:
2504:
2500:
2493:
2477:
2473:
2469:
2463:
2448:
2447:BBC Good Food
2444:
2438:
2423:
2419:
2412:
2397:
2393:
2386:
2370:
2364:
2356:
2350:
2335:
2328:
2313:
2309:
2302:
2286:
2280:
2265:
2261:
2254:
2252:
2235:
2231:
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2225:
2219:
2217:
2215:
2206:
2203:
2199:
2198:
2193:
2189:
2185:
2179:
2164:
2160:
2154:
2138:
2131:
2115:
2111:
2107:
2101:
2093:
2089:
2082:
2074:
2070:
2063:
2055:
2049:
2042:
2038:
2035:
2030:
2022:
2018:
2012:
2004:
1998:
1992:
1988:
1982:
1975:
1971:
1967:
1961:
1955:
1940:
1939:
1934:
1928:
1920:
1919:
1914:
1908:
1904:
1898:
1882:
1881:
1876:
1870:
1864:
1862:
1855:
1847:
1841:
1825:
1824:Gutekueche.at
1821:
1814:
1807:
1803:
1799:
1793:
1777:
1773:
1767:
1761:
1757:
1753:
1750:Odile Redon,
1747:
1739:
1737:0-19-280681-5
1733:
1729:
1722:
1715:
1714:
1709:
1703:
1695:
1692:
1689:
1686:
1680:
1665:
1661:
1657:
1651:
1649:
1647:
1630:
1624:
1616:
1615:
1610:
1606:
1600:
1594:
1589:
1588:
1581:
1575:
1570:
1564:
1560:
1559:
1551:
1545:
1544:
1541:
1537:
1532:
1524:
1518:
1514:
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1505:
1489:
1485:
1479:
1464:
1460:
1454:
1439:
1432:
1417:
1413:
1406:
1400:
1398:
1393:
1392:
1386:
1384:
1367:
1363:
1362:"Gypsy Toast"
1356:
1354:
1338:
1337:
1332:
1325:
1321:
1310:
1307:
1305:
1302:
1300:
1297:
1295:
1292:
1290:
1287:
1285:
1282:
1280:
1277:
1275:
1272:
1271:
1266:
1260:
1255:
1248:
1246:
1241:
1236:
1233:
1223:
1221:
1216:
1212:
1205:United States
1202:
1200:
1196:
1192:
1188:
1178:
1176:
1174:
1173:Wentelteefjes
1168:
1154:
1152:
1136:
1134:
1128:
1126:
1125:wentelteefjes
1109:
1095:
1092:
1078:
1077:
1074:
1065:
1060:
1055:
1049:
1044:
1042:
1038:
1034:
1030:
1026:
1022:
1018:
1014:
1009:
999:
997:
993:
989:
979:
977:
973:
969:
954:
949:
939:
937:
933:
929:
919:
917:
913:
909:
900:
891:
889:
885:
881:
877:
876:
871:
867:
863:
859:
855:
851:
850:peanut butter
841:
835:
830:
825:
816:
807:
805:
801:
792:
783:
778:
773:
763:
761:
757:
753:
752:
747:
745:
728:
723:
713:
706:
695:
690:
685:
675:
673:
671:
665:
655:
653:
648:
647:
630:
625:
615:
613:
598:
593:
583:
581:
577:
572:
567:
563:
555:
553:
546:
537:
534:
529:
525:
521:
517:
513:
508:
502:
496:
490:
486:it is called
485:
481:
477:
473:
469:
454:
452:
442:
440:
436:
431:
429:
428:Day-old bread
410:
401:
399:
395:
390:
371:
366:
361:
355:
351:
346:
342:
337:
335:
330:
324:
312:
306:
303:
298:
294:
289:
287:
283:
278:
277:Aliter Dulcia
267:
255:
238:
232:
224:
222:
215:
207:
205:
201:
197:
193:
189:
185:
181:
176:
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170:
166:
162:
158:
154:
150:
146:
142:
138:
127:
123:
118:
116:
112:
108:
107:
104:
100:
96:
92:
88:
84:
80:
76:
72:
68:
64:
57:
52:
44:
40:
33:
19:
3300:Toast dishes
3295:Bread dishes
3268:
3253:Toast dishes
3248:Swiss breads
3243:Sweet breads
3233:Quick breads
3198:Bread dishes
3111:French toast
3110:
3096:Bread pakora
3086:Bread crumbs
2701:
2681:
2670:
2649:
2626:. Retrieved
2622:
2594:. Retrieved
2590:
2587:"Pain Perdu"
2566:. Retrieved
2562:
2537:. Retrieved
2533:
2523:
2511:. Retrieved
2507:the original
2502:
2492:
2480:. Retrieved
2462:
2450:. Retrieved
2437:
2425:. Retrieved
2421:
2411:
2399:. Retrieved
2396:The Guardian
2395:
2385:
2373:. Retrieved
2363:
2349:
2337:. Retrieved
2327:
2315:. Retrieved
2311:
2301:
2289:. Retrieved
2279:
2267:. Retrieved
2264:Toronto Star
2263:
2238:. Retrieved
2234:the original
2227:
2204:
2201:
2200:. Vol.
2195:
2192:"Armeritter"
2184:Grimm, Jacob
2178:
2166:. Retrieved
2162:
2153:
2141:. Retrieved
2130:
2118:. Retrieved
2114:the original
2109:
2100:
2094:(in Danish).
2091:
2081:
2075:(in Danish).
2072:
2062:
2048:
2029:
2020:
2011:
1997:
1986:
1981:
1965:
1964:Ayto, John.
1960:
1954:
1942:. Retrieved
1936:
1927:
1916:
1903:Ghostarchive
1901:Archived at
1897:
1885:. Retrieved
1878:
1869:
1860:
1854:
1840:
1828:. Retrieved
1823:
1813:
1797:
1792:
1780:. Retrieved
1778:(in Spanish)
1775:
1766:
1759:
1755:
1751:
1746:
1727:
1721:
1711:
1707:
1702:
1694:
1690:
1685:
1679:
1667:. Retrieved
1663:
1633:. Retrieved
1623:
1613:
1599:
1586:
1580:
1557:
1550:
1542:
1539:
1535:
1531:
1511:
1504:
1492:. Retrieved
1487:
1478:
1466:. Retrieved
1462:
1459:"Eggy Bread"
1453:
1441:. Retrieved
1431:
1419:. Retrieved
1415:
1412:"Eggy Bread"
1405:
1396:
1389:
1370:. Retrieved
1366:the original
1340:. Retrieved
1336:The Guardian
1334:
1324:
1229:
1208:
1195:French toast
1194:
1190:
1186:
1184:
1170:
1148:
1130:
1122:
1120:
1098:In new songs
1097:
1080:
1045:
1005:
995:
985:
961:poor knights
953:arme riddere
945:
925:
912:bundáskenyér
911:
905:
873:
866:golden syrup
837:
821:
769:
755:
749:
741:
735:poor knights
719:
681:
667:
661:
652:rich knights
651:
637:poor knights
621:
605:poor knights
597:arme riddere
589:
559:
549:
495:pohane šnite
465:
448:
437:, fruit, or
432:
415:
397:
391:
384:fluffy bread
370:bundáskenyér
356:
338:
325:
318:poor knights
307:
290:
273:
261:golden bread
218:
216:
213:
177:
172:
168:
165:Bombay toast
164:
160:
137:French toast
136:
135:
48:French toast
43:
3203:Bread rolls
3152:Breadmaking
3050:Pre-slicing
3045:Pre-ferment
2967:Stand mixer
2952:Farinograph
2854:Ingredients
2836:Whole wheat
2831:White bread
2801:Salt-rising
2771:Brown bread
2628:25 November
2596:25 November
2568:25 November
2513:8 September
2205:A–Biermolke
2073:Samvirke.dk
1826:(in German)
1706:Austin, T.
1494:27 February
1468:27 February
1443:27 February
1421:27 February
1342:13 December
1265:Food portal
1232:New Orleans
1226:New Orleans
1220:maple syrup
1211:dining cars
1199:Melba toast
1191:Gypsy toast
992:coconut jam
858:deep frying
727:Arme Ritter
548:Portuguese
439:maple syrup
404:Preparation
348: [
311:Arme Ritter
293:Le Viandier
266:in Canada.
210:Terminology
196:savory dish
169:gypsy toast
85:Bread, eggs
3290:Egg dishes
3284:Categories
3126:Sandwiches
3091:Bread bowl
2993:techniques
2826:Unleavened
2811:Soda bread
2786:Multigrain
2623:The Spruce
2317:15 October
2269:10 October
2240:11 October
2168:22 January
2143:22 January
2056:. tavi.pt.
1974:0199640246
1944:19 January
1806:3110165759
1372:19 January
1316:References
1309:Milk toast
1245:cane syrup
1240:pain perdu
1187:eggy bread
1142:lost bread
1064:Cancionero
880:meat floss
710:q'iq'liq'o
670:pain perdu
524:prosciutto
445:Variations
329:pain perdu
246:lost bread
221:pain perdu
204:mayonnaise
161:eggy bread
151:and often
143:of sliced
98:Variations
18:Pain perdu
3025:Leavening
3000:Autolysis
2942:Bread pan
2925:Equipment
2816:Sourdough
2796:Rye bread
2781:Flatbread
2375:19 August
2371:. Tine.no
2339:8 October
2120:19 August
1991:full text
1976:, p. 142.
1808:, p. 552.
1664:Slate.com
1593:full text
1574:full text
1399:'poor' S3
1037:olive oil
1017:Holy Week
982:Singapore
916:breakfast
852:or fruit
810:Hong Kong
791:Avgopsomo
786:Αυγόφετες
777:Avgofetes
758:) by the
705:romanized
571:rabanadas
552:rabanadas
533:frigănele
451:rosewater
254:pain doré
39:Egg bread
3305:Desserts
3270:Category
3121:Stuffing
3106:Croutons
3060:Steaming
3040:Proofing
3020:Kneading
2821:Sprouted
2482:28 April
2476:Archived
2427:23 March
2401:11 March
2291:7 August
2190:(eds.).
2037:Archived
1905:and the
1611:(1892).
1416:BBC Food
1251:See also
1215:Santa Fe
1167:cinnamon
1054:torrejas
1048:Torrijas
1041:cinnamon
976:cardamom
972:cinnamon
796:Αυγόψωμο
794:(Greek:
694:Georgian
612:cinnamon
562:Portugal
560:In both
507:ribanjke
489:prženice
476:Slovenia
468:Bulgaria
398:fāvniyye
188:cinnamon
2977:Toaster
2539:22 July
1918:YouTube
1887:7 March
1830:26 June
1782:26 June
1669:6 April
1635:26 June
1008:Torrija
936:hawkers
908:Hungary
894:Hungary
839:sāidōsí
824:Chinese
744:Pofesen
722:Germany
716:Germany
699:ყიყლიყო
689:kikliko
684:Georgia
678:Georgia
624:Finland
618:Finland
592:Denmark
586:Denmark
528:sausage
480:Croatia
462:Balkans
421:⁄
378:
360:Pofesen
282:Apicius
270:History
227:French:
200:ketchup
184:vanilla
3147:Bakery
3005:Baking
2972:Warmer
2708:
2689:
2657:
2452:1 July
2229:CNN Go
1972:
1804:
1752:et al.
1734:
1565:
1519:
1147:), or
968:brunch
948:Norway
942:Norway
932:Mumbai
862:butter
836::
826::
772:Greece
766:Greece
696::
664:France
658:France
582:wine.
566:Brazil
520:cheese
484:Serbia
171:, and
119:
69:Europe
3140:Other
3131:Toast
3116:Rusks
2916:Water
2911:Sugar
2891:Flour
2791:Quick
2763:Types
2755:Bread
2472:Tesco
2092:DR.dk
1029:honey
1027:with
1002:Spain
928:India
922:India
888:satay
870:honey
804:honey
788:) or
782:Greek
740:) or
646:pulla
576:Tinto
526:, or
512:ajvar
435:honey
365:Pavia
352:]
341:Spain
186:, or
180:sugar
157:cream
145:bread
139:is a
101:Sweet
3213:Buns
3079:Uses
3010:Biga
2962:Peel
2957:Lame
2932:Oven
2906:Salt
2901:Milk
2881:Eggs
2866:Barm
2706:ISBN
2687:ISBN
2655:ISBN
2630:2017
2598:2017
2570:2017
2541:2024
2515:2018
2484:2023
2454:2024
2429:2016
2403:2015
2377:2022
2341:2016
2319:2019
2293:2017
2271:2022
2242:2011
2170:2022
2145:2022
2122:2019
1970:ISBN
1946:2015
1889:2022
1832:2024
1802:ISBN
1784:2024
1732:ISBN
1671:2015
1637:2024
1563:ISBN
1543:pain
1540:s.v.
1517:ISBN
1496:2020
1470:2020
1445:2020
1423:2020
1397:s.v.
1374:2015
1344:2012
1025:wine
1021:milk
1015:and
1013:Lent
996:kaya
974:and
884:kaya
845:lit.
802:and
800:feta
580:Port
564:and
501:moče
482:and
389:).
375:lit.
153:milk
149:eggs
141:dish
2886:Fat
2776:Bun
1230:In
1051:or
1033:egg
1023:or
998:).
946:In
934:by
926:In
906:In
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854:jam
829:西多士
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