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Grandma's French toast is a dish made from bread soaked in a mixture of milk, sugar, and egg, then baked.
Originally, French toast was a way to use up stale bread, either to avoid wasting food or because throwing away bread, with its religious connotations, was socially unacceptable.
It is known in many regions of France. In Charente, it is sometimes called soupe-rousse because of its color when baked. Lower Brittany had boued laezh ("milk food"), milk heated with bread. Called pain crotté or pain ferré in the north, galopin from the Hauts de France is French toast prepared with brioche. Anjou has French toast with triple sec (Combier or Cointreau). Normandy-style French toast is French toast flambéed with Normandy pommeau served with apple jam.
In French-speaking Canada, it is called pain doré. It is served with maple syrup. In the United States, it's called French toast. In Spain, torrija is a type of French toast. In Portugal, French toast is a traditional Christmas dish called rabanadas. In Switzerland, it's also called golden crust. In Germany, it's called armer Ritter ("poor knight").
Difficulty level: Easy
Preparation time: 10 min
Resting time: –
Cooking time: 20 min
Total time: 30 min
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