French toast is a very tasty and healthy break-fast also can make very quick and every one like it
The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia (“another sweet dish”). The recipe says to “Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve”.
A 14th-century German recipe uses the name Arme Ritter (“poor knight”), a name also used in English and the Nordic languages. Also in the 14th-century, Taillevent presented a recipe for “tostées dorées”. Italian 15th-century culinary expert Martino da Como offers a recipe.
The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] (About this soundlisten), “lost bread”, reflecting its use of stale or otherwise “lost” bread — which gave birth to the metaphoric term pain perdu for sunk costs. It may also be called pain doré, “golden bread”, in Canada. There are fifteenth-century English recipes for pain perdu.
An Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. The word “soup” in the dish’s name refers to bread soaked in a liquid, a sop. In Hungary, it is commonly called bundáskenyér (lit. “coated bread”)