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French toast

A Dictionary of Food and Nutrition | 2005 | 240 words | Copyright

French toast North American breakfast dish; slices of bread dipped in beaten egg, fried, and served with cinnamon and sugar. Originally called German toast, renamed in 1918. Known in France as pain perdu (‘bread lost’ in egg).

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DAVID A. BENDER. "French toast." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "French toast." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-Frenchtoast.html

DAVID A. BENDER. "French toast." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-Frenchtoast.html

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