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National French Toast Day

Nov 28 2017
Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe and often served with game birds and meats. 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". Italian 15th-century culinary expert Martino da Como offers a recipe. The word "soup" in the dish's name 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", 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". 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.