French toast / pain perdu egg-soaked-bread classic

French toast, known in French as pain perdu (“lost bread”), is a dish of bread slices soaked in an egg-and-milk custard and pan-fried until golden. The English name “French toast” appears in print as early as the 17th century (in The Accomplisht Cook, 1660), while the French term pain perdu dates to at least the 15th century, referring to the use of stale bread that would otherwise be “lost” to waste. The dish’s origins are far older: a Roman recipe called aliter dulcia (“another sweet dish”) in the 4th–5th century cookbook Apicius describes bread soaked in milk and egg, fried in oil, and served with honey, the direct ancestor of modern French toast.

Core ingredients and technique

The canonical recipe calls for stale or thick-cut bread (often brioche, challah, or Texas toast) soaked in a mixture of beaten eggs, milk or cream, sugar, cinnamon, and vanilla extract. The soaked bread is pan-fried in butter until golden brown on both sides. It is typically served hot, topped with maple syrup, powdered sugar, fresh berries, whipped cream, or a combination. The key to a good version is a custard that fully saturates the bread without making it soggy, and a quick, high-heat fry that creates a crisp exterior while the interior remains soft and custard-like.

Regional and diaspora variants

• Challah French toast (Jewish-American): Thick slices of challah (egg-enriched bread) provide a naturally rich, tender crumb that absorbs custard beautifully. Common at Jewish delis and brunch spots.
• Brioche French toast: The upscale version, using buttery brioche for an even richer result.
• Hawaiian-style: Made with sweet, fluffy King’s Hawaiian bread, often served with coconut syrup or tropical fruit.
• Matzoh brei: The Passover cousin, made with matzoh (unleavened bread) soaked in egg and fried; it can be sweet or savory.
• Monte Cristo: A ham-and-cheese sandwich dipped in egg batter and fried, essentially a savory French toast sandwich.
• Shahi tukda (Indian): A Mughlai dessert of fried bread soaked in saffron-cardamom milk syrup, distinct from French toast in preparation and sweetness.
• Bread pudding: Uses the same ingredients (stale bread, egg, milk, sugar) but is baked rather than pan-fried, yielding a softer, pudding-like texture.

Dietary notes

French toast as traditionally prepared contains dairy (milk, butter), eggs, and gluten (wheat bread). It is not vegan, halal, or kosher by default. Vegan versions can be made using plant-based milk (almond, oat, soy) and a flax or chia “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg). Kosher-dairy compatibility is possible if all ingredients are certified kosher-dairy; for a pareve (neutral) version, substitute plant milk and oil for butter. The dish is naturally nut-free unless nut-based milk or toppings are used.

What to look for in a good version

A superior French toast has a custard that is neither too thin (resulting in a dry interior) nor too thick (making the bread soggy). The bread should be sturdy enough to hold its shape after soaking, stale or day-old bread is ideal because it absorbs liquid without disintegrating. The exterior should be crisp and golden, not greasy. In Los Angeles, brunch spots like Sqirl, République, Joan’s on Third, Salt’s Cure, Honeybird, Bouchon, and Eggslut each offer their own take, often with house-made breads, creative toppings (e.g., seasonal fruit compotes, crème fraîche, or flavored syrups), and attention to custard balance.