Medieval French Toast
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- Опубликовано: 19 май 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Torrejas: Tamorlan, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
Military Knights of Windsor: By Philip Allfrey - Self-photographed, CC BY-SA 2.5, commons.wikimedia.org/w/index...
Poor Knights Islands: Peter Southwood, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
French Toast with Sausage: JeffreyW Via Flickr, Creative commons 2.0
French Toast with Powdered Sugar: Kanesue Via Flickr, Creative commons 2.0
#tastinghistory #frenchtoast
Check out these other interesting Medieval recipes:
Medieval Tournaments: ruclips.net/video/wxypUB5K0KE/видео.html
Peasant Food: ruclips.net/video/zKa5GRu4LwE/видео.html
Medieval Outlaws: ruclips.net/video/IfcQcAPt5vk/видео.html
Medieval Saint Diet: ruclips.net/video/jBRVvMm3xv0/видео.html
Medieval Monks: ruclips.net/video/zz0y1d6IIpY/видео.html
i thought they didnt have sugar in medieval europe?
@@devinmichaelroberts9954 yep, they had it. It was expensive since most of it had to come from the far east, but any wealthy household would have had it in their supply of spices. It wouldn’t get cheaper until they brought it to the new world and started growing it in the Caribbean.
I'm swedish and as you pointed out, we also call it "poor knights". An possible explaination for the name is that it is a poor quality ingridient, stale bread, covered in a more expensive coating, much like a poor knight is covered in an expensive armour even thou the knight himself is poor. It's a theory, but it makes sense 😊
same in here Finland, Köyhätritarit = poor knights. but we dont use bread, we use stale baked roll
@@Greedyjama A semla? 😊
Wow, maybe so! Good inquisitiveness!◇
Honestly, lots of history can be concluded or understood through common sense analogies. This seems plausible and believable to me.
That would definitely make sense. A set of fitted plated armor was exorbitantly expensive through out most of history. There's a reason that a knight's armor and his horse were often ransomed separately from the knight himself and it wasn't due to fear of them fighting on or something. Ransoms generally included an oath to not fight further in the current conflict. Once captured a knight was effectively "dead" for the remainder of the current situation. Instead the armor itself along with a trained war horse were considered incredibly valuable commodities.
I'm surprised people get Max's name wrong... it's in the channel name! Max, of the guild of Millers, producing true Roman bread, for true Roman citizens.
Not of the guild of miller but of the HOUSE of Miller. A fine gentleman. LOL.
@@tichtran8792 No, in the context he is using it in it's Guild of Millers
Rome was a masterpiece that Bruno Heller still rages about being screwed over to this day and rightfully so
Yep, I can't believe how many people get Matt's name wrong. Rediculous
It's hard to forget for Brits of a certain age, since Max Miller was the name of a popular Music Hall stand up comedian and singer. Often billed as The Cheeky Chappy, he was regarded as the best stand up comedian of his generation. While pretty tame by modern standards, he was regarded as risque - it was entirely innuendo but the BBC, in their god like omniscience banned his song 'Let's Have a Ride On Your Bicycle' as late as 1953. TBH, "She Had to Go and Lose It At The Astor' by Harry Roy in 1939 was considerably more overt.
Squidward.... TENNISBALLS?!
Your pronunciation of the ö in Wörterbuch is SO good. I'm in awe. I love that you put so much effort in getting foreign words as correct as possible. So respectful.
I agree. Max, you are like the hosts on classical radio stations who can properly pronounce the non-English titles and names!!!
I agree 💯 percent....Max is a true historian!!
I paused your video to make my breakfast. You guessed it, French toast. It was great, just a touch of pure maple, and cinnamon. ❤
agree! His spoken german is rly rly good👍
and I always thought arme ritter and french toast arent the same thing but with similar ingredients 😅😂
The vocals do remind me of older german tho, like 1930s german recordings, which is kind of funny. But that doesnt mean its bad, the pronounciation is very good.
The Grimm brothers were philologists, so they were looking at the origins of language. This meant researching the etymologies of words (as in a dictionary), but also doing things like collecting and comparing regional dialects, and local folklore as well. Their collection of folklore led to what we now know as "Grimms' Fairy Tales."
They are probably some of the most important historical figures in regards to Indo European folk heritage. They are simply regarded as "those guys who wrote down the fairy tales".
And as Terry Gilliam, Matt Damon, and Heath Ledger taught us, they were also great monster hunters! 😃
This is actually reminiscent of Shahi Tukra, which is a Mughal dessert popular in India, Pakistan and Bangladesh. Sliced bread fried in ghee, then soaked in sugar syrup infused with rose water and or saffron and then garnished with cream and sliced almonds and pistachios. I am now wondering about the origin of the dish. There was a lot of Italian influence on the Mughal courts through traders and architects. May be that’s how the dish got introduced?
Sounds wonderful!
Sounds amazing 👏
Makes me wish Desi bakeries would serve such a dish more alongside other lesser known pastries
Now I want Max to do a follow up with this recipe.
That sounds wonderful.
Medieval French toast feels like the most approachable medieval recipe we've been taught so far ✍️👩🍳
And one of the tastiest
@@TastingHistory not as tasty as the everlasting syllabub 😊
the harvester sauce is also quite nice :) there's a delicious clove sauce from the same cookbook
@@TastingHistory just want you to know that you are the first channel i’ve ever subscribed to. Keep it up.
There are some very approachable "recipes" in sources on knights of the temple, for example one where you take a fish (it's free because you have people working for you, bake it in closed container with herbs (anything local I suppose I don't think any details were mentioned in what I have read) and consume it. 10/10 newbie recipe, would cook/10
PS Most likely said baking was actually steaming in its own water cuz fresh fish are very watery and it's closed in a pot or whatever but process is irrelebant, just treat it with heat lmao
In Hungary they are called "bundás kenyér", meaning furry bread. They are eaten savoury or sweet. Personally I eat it with salt and crushed raw garlic on the top, with a side of sliced and salted tomatoes.
Your channel is amazing!
I agree that garlic is must on bundás kenyér, but I also put sour cream on it.
That sounds fantastic!
Wow, sounds delicious. Definitely going to try this, thanks!
Imho "pelted" or "coated" would be more accurate translation of "bundás". I wonder why we never flavour it sweet, when apparently that is the typical elsewhere.
Furry bread in the USA is MOLDY BREAD! Lmfao.
I'm a French-Canadian from Ontario. We'd call it "French toast" or in French I'd call it "pain doré" (golden bread). I'm pretty sure it was my french grandmother who taught me how to make it. I'm sure my mom had also made some previously, but I have a special memory of when my grandmother was showing us how to cook it. It's always served with copious amounts of real maple syrup.
En France, on l'appelle _pain perdu_ , puisque c'est fait avec du pain qui serait jeté sinon. Mais, au Québec (où j'ai vécu pendant 6 ans), le nom est comme en Ontario: _pain doré_
.
I’m a Quebecer and I always say and hear « pain doré » as a breakfast. I’ve seen « pain perdu » but it’s more in a fancy restaurant for a desert.
Impresses me how Max just effortlessly throws out German, French and Latin names of things with pretty good pronunciation.
Marx Willer has an amazing way with words!
I'm going to guess the secret is that it's not effortless.
He's got the tongue of a polyglot.
I wonder if he practices in the mirror first?
@@We1mann Exactly. He's mentioned in some videos that he gets pointers and help with the pronunciation and works at it to get it as right as he can.
In my Navy days, I was responsible for making the French toast and pancakes every morning. I would mix eggs, milk, sugar, cinnamon, vanilla and a few drops of something called egg shade. It was a reddish Orange liquid that would make the mixture more yellow.
Then I’d dip regular white bread and set it into pans where it would wait until it was time to go onto the grill.
Those French toasts were VERY popular! I think we served 5 times as many French toasts as pancakes! They were a hit!
I wonder who is making the French toast now.😆
a touch of corn starch emulsified and added prior to the liquid ingredients will take it and crisp it up very nicely try it sometime. ty for your time at sea
Egg shade is just Yellow 5 in water!
Same stuff they use to color Mountain Dew!
My uncle was a navy cook and boy does he host good parties!
Thank you for this! I just found your comment here. I wondered why my family's recipe was so different! We're a military family, for several generations. Now I know where our version of it came from!
I know who's making the French toast now.
Someone not as skilled as you!
In Brazil we inherited the portuguese "rabanada", a version of french toast made with bread soaked in milk, eggs, sugar and vanilla, and then fried and sprinkled with sugar and cinnamon. It's a Christmas staple dessert. But my mom makes it all year long!!
And we generally use some kind of hard bread instead of brioche. It can be French baguette, "Brazilian style" French bread, Portuguese bread or Italian bread.
This is exactly how I make it in upstate New York by way of Pennsylvania. I never use brioche. Always vanilla and sometimes a bit if orange peel.
This is exactly how I make french toast here in New England America! 🇺🇸
“Rabanadas”, in Portugal we never use vanilla, we always infuse the hot milk with lemon peel.
I was shocked to hear that to have rabanadas for Christmas is a tradition only in some parts of Brazil. There are places where they don't even know what rabanadas are...
I appreciate Max's effort to pronounce foreign words correctly. I can only judge for the German ones, but it sounds incredibly similar to how I would say it, and it feels nice when creators put in the effort
The Brothers Grimn were philologists by profession. And that dictionary is still in use! I remember one of my German profs talking about using it to clarify the meaning of a rather confusing sentence in a story he was reading. It turns out the meaning of some key words had changed since it was written. The phrase "wegen ihrem blóden Gesicht" meant "because of her poor eyesight" and not "because of her stupid face."
way funnier though...
works either way for me though, hahaha. my eyesight is horrible so i call my eyes stupid
🤣🤣
Maybe like how "dumb" used to refer to someone who was mute
Many people do not realize that all languages evolve.
Some words stop being used, some the meaning changes.
Very confusing, often funny.
In just my lifetime in the US , "gay " went from happy to homosexual.
I watched a TV show from the 1950's and someone called a guy's tie "gay". Because it was colorful , cheerful.
To add to the confusion in Britain regarding french toast, that you mentioned, there is also something called 'Eggy Bread' which is basically french toast without sugar. It is slices of bread soaked in an egg/milk mix and then fried. It is eaten for breakfast, often with bacon, and is definitely savoury
egg custards are so good at playing both sides. it's just like kugel, replacing the bread with noodles and adding hella more dairy than just milk to your eggs, but the same basic idea. It's gonna thicken up that cheap starch into a rich, tender thing that can be sweet or savory with ease.
i grew up eating eggy bread in australia, covered in bacon and barbeque sauce. i was surprised to learn most people eat with sugar and syrup.
As a Brit I would still call that French Toast though not Eggy Bread. Perfect breakfast when combined with HP Sauce.
Slice of bread, one egg, spot of milk, and a touch of salt and pepper with a scatter of grated cheese added towards the end of frying in butter.
I’m not very keen on sweet French Toast, though. Fancy bread pudding, imo 🤔
@@gormm1709 Not just sugar/syrup. French toast also is made with vanilla and cinnamon, so it is a totally different flavor profile than simple eggy bread (egg and milk).
Reading everyone’s childhood stories of eating French toast is so wholesome 😌
In Greece they are called “avgofetes” meaning egg slices. They are eaten without topping sometimes. My grandma’s favorite that I grew up with had a topping of a lot of honey and cinnamon. In some households you can find it with feta and oregano, between other variations.
Your channel is amazing! Please give us more Ancient Greek recipes! 🥰
I like the Dutch word best: "wentelteefjes", which in modern Dutch translates into "wentel" = "to turn" and "teefje" = "female dog ie b*tch". So perhaps someone thought that turning them kind of looked like a female dog rolling on her back and that somehow became our national term.
Much better than "Frans Geroosterd Brood" = "French Toast" anyway.
Teefje is an old dutch word that simply means 'a slice' So 2 teefjes with butter and ham in between you could call a 'boterham'
Another theory is that it comes from "wentel 't even", meaning "flip it a bit".
I was surprised this didn't get a mention!
That's in northern Dutch, anyway. I suspect if you're asking for "wentelteefjes" anywhere in Belgium not many people will know what you're talking about. In these regions, I've heard both "verloren brood" ("lost bread", I guess from the French) or "gewonnen brood" ("won bread" or more likely "saved bread")
@@FrankGevaerts And in (Dutch) Limburg, I've heard it called "broods-ei" (can't write dialect).
Max reads the British recipe and I'm "that's meatloaf?" Followed by him saying the same thing, and "I love you but you've totally lost the plot." I literally had to pause the video I was laughing so hard. That kind of humor is just one of the many reasons that Max is the best cooking RUclips around.
Honestly, THAT one sounds like a typo, potentially made by the cookbook's typesetter, or something.
Hi Max, in The Netherlands we call them "wentelteefjes". Wentel meaning to turn and Teef is an early word for pastry.
I always thought Teef referred to the name for a female dog! It makes so much more sense that it has a different meaning.
I'm glad to know this, my family came from the Netherlands, and I'm trying to learn different things about it.
My goodness, never knew what TEEF really referred to, glad I do now. I also though of femal dogs or of a slanderous name for loose women. Relieved it was linked to pastry. 👍🏻😅
I'm in Switzerland but my mother is French, and she used to make pain perdu as a full sweet meal on Sunday evenings, using leftover bread from the week before. It was quick and easy, reduced food waste and always made us happy. :)
We here in Finland eat Poor Knights as a dessert. There's also a variation called the Rich Knights which uses coffee bread baked into a loaf instead of normal white bread. Both are usually eaten with strawberry jam and whipped cream.
Rich knights sound delicious
We call them poor knights in germany aß well!
In Germany, there ist also a hearty version of Poor Knights called Blinder Fisch (Blind Fish)... Your version seems like a really tasty treat for the wintertime.
Coffee bread? Please tell me more!
That sounds amazing!
Growing up we had our own variation of French toast - prepared like French toast, but cooked in a waffle iron. Grandma used to prepare the bread, and then passed it to Grandpa who sat proudly at the head of the table making “bumpy toast” for everyone. They have since passed on, but “bumpy toast” remains a family favorite. 😋
Aww that’s such a lovely memory and tradition to keep going. Bumpy toast sounds delightful
Love love love your family story bumpy toast ❤❤❤
I love the origins of food, but I also have to say I love how poor Max almost had a breakdown at the meatloaf variant of "French toast". I was crying with laughter.
I think that your cats would benefit from a tasting history episode surrounding historic cat foods!
Max really is a master of many languages! Hats off to his pronounciation of “Deutsches Wörterbuch” in particular. It was absolutely on point! :D
Haaa nice that you noticed too :D
I paused to make this same point. Excellent pronunciation!
His pronunciation in French and Spanish is usually also spot on! 😃
Italian too!
That's one of the reason why I love his channel: The respect and love he shows for all these languages and cultures! 👍❤
For the longest time my family has made "French Pastry" for every significant event. It consists of layers of graham crackers and chocolate pudding left covered to soak overnight in the fridge until it turns into something like a cake. None of us had any idea where we got the recipe or why we called it "French Pastry" since it didn't seem to actually be either of those things. Recently I decided to see if I could track something, anything, down for it and lo-and-behold it's a Canadian derivation of a "Napoleon Pastry" making it pretty darn French indeed. Food history is fun.
My family makes something similar, but with vanilla pudding and topped with chocolate frosting, and calls it eclair. It's definitely not real eclair, but its easy and close enough when you have a few dozen people to serve.
In Venezuela its called Marquesa de Chocolate....its exactly as you described. They do it in Mexico as well
@@locke03 YES! my family did this as well, Chocolate eclair cake was one of my most requested birthday desserts, I always found it so hard to wait for it to fully soften in the fridge, but when it did oooooo that almost cakelike softness of the grahmcracker, one of my favorite things to this day
My mother made banana pudding, layers of graham crackers, banana slices, and homemade vanilla pudding in a rectangular cake pan, and chilled overnight. It was always incredibly delicious. I've never heard of the chocolate pudding with graham crackers, that sounds great.
Regarding the comment about poor people not having sugar or saffron: As a person who has been "poor" I can tell you poor people do buy expensive ingredients and use them sparingly. I would not have a case of saffron, for example, but I do have a little pouch I got on sale and stuffed it away for when it is needed. Other similar things would be expensive liquor or vanilla beans - you get the point. Just buy what you can afford and use it now and then so you can feel rich without spending a lot.
I love your channel, Mr. Max.
I'm from Bulgaria and here we call it fried toast. We don't usually add any sugar or other flavorings in the batter because we eat it sweet with jam or savory with feta type cheese or both 😁😋
Heads up: using lard does raise the smoke point of butter but it doesn’t prevent the milk solids in butter from burning, which is where most of the acrid flavor of butter at high heat comes from. So if you’re cooking with butter for a long time at a medium temp or any time at a high temperature, use clarified butter (ghee) regardless to avoid that bitter taste.
That's what Max said
He said this in the video
@@FireflyOnTheMoon Well, no, he said use butter and clarified butter together. The OP is saying you should just use clarified butter altogether
A variation of these is made in Portugal tipically for Christmas, called rabanadas. We make them in our house with the tipical eggs, milk, cinnamon and sugar, and we add a good Port wine and orange peels to the "custard". They're incredibly good, they're absolutely the biggest contributor for the Christmas kgs I put on every year.
Uh, that sounds delicious. I'll add orange peels and port next time I'll make some
Rabanadas for Christmas in Brasil as well. Some regions call it fatia parida ou fatia de parida. I have no idea why
Nice!
I never heard of anyone adding oranges peels but I am going to give that a try. My family is original from Portugal so we also make Rabanadas for Christmas in a very similar fashion
Similar to torrijas but we make them for Easter
Omg I have some port handy, and I'm so tempted to make these!
In Greece "αυγόφετες", a version of french toast, is every yiayia's love language to her grandchildren😌
I’m French Canadian 🇨🇦, and they are a very classic dish to make here, especially with maple syrup.
We call them “pains dorés”, which translates to golden bread. 😊
I'm French Canadian and where I grew up in Québec we referred to French Toast as Pain Doré, golden bread. The flavour profile is very different in this and I keep thinking adding a little cardamon to this would be delicious! Thank you for the history as always!
I was just wondering if that was the name in Quebec in general or just in the Montreal hotel restaurant I ate it in every morning.
I was about to mention pain doré. It's so good, drenched in maple syrup.
You can never go wrong with adding a little cardamom - it improves just about everything. My favourite low-effort use is mixing some in with a jar of sugar, letting that sit for a few months, then using the infused sugar to make my own hot chocolate mix. Can do the same with black cardamom for a complex, smokey flavor :D
Cardamom does appeal.
Did you forget about canned bread?
I grew up in the American South calling it cream toast or custard toast. Mamaw always made it with bread that she'd baked a day or two before, with cream and eggs in the liquid, and usually flavored with almond or vanilla in the custard liquid. Soaked for about 5 minutes each side, then fried in butter. Usually served with molasses, maple syrup, or honey, all of which my grandparents produced themselves. 😊
Mamaws make the best!
Sounds delicious 😋
Nice recipe. Respect.
Respect. That sounds delicious. I've not heard it called cream toast, but considering my MawMaw called them cream potatoes, I'm wondering if I just never had french toast with her and if I had she'd have called it cream toast. I'm from Georgia. Where are you from?
@@DrGlynnWix I'm originally from Tennessee!
"Köyhät Ritarit" has always been a perplexing name. We sometimes put jam and whipped cream on top of them here in Finland. Great video as always!
We definitely call it French Toast but my dads personal recipe uses sourdough specifically and puts orange juice and Grand Marnier in the egg/cream/milk concoction and it is DELICIOUS. I usually just put salted butter on them cuz they don’t need anything else
In Icelandic it's also called Poor Knights, Fátækir Riddarar. Thanks for another epicuriously epic episode!
Also same in estonian Vaene rüütel.
Same here in Germany: Armer Ritter! Interestingly, my grandma of Canadian descent called them German Toast, which, according to Wikipedia, is a old name for French Toasts...
Another addition from Germany: I also know them as Karthäuserklöße, possibly referring to some monastic order, but I am not at all familiar with those, so I can't say for certain.
Most likely the Carthusian order of monks. Though some chapters are very strict and forbid monks from speaking for extended periods of time, not the kind of order I’d expect French toast from though they also emphasize religious poverty so maybe that’s why it’s a variation on « Poor Knights ».Watching the video makes me crave pain perdu (since I’m French)
Mum, who had Scottish parents, used to make French toast occasionally. Her recipe consisted of an egg beaten with milk and the bread was dipped in that. It was then fried in a small amount of regular cooking fat and used to pad out inadequate amounts of some other dish (such as the last of a pot of soup). It was savoury, not sweet.
In her turn, she remembered it as something used to stretch the WW2 egg ration, as it shared one egg around 3 or 4 people.
Like some of the other comments say, here in the UK that would be a dish called eggy bread which is usually served with a cooked breakfast
This Matthew Moller is the best history cook! I love his videos! 👋
Here in the Czech Republic we mostly use this recipe when we have some stale bread, but instead of sweet toppings we tend to use mustard, then layer it with cheese, ham, pickles, pretty much any other leftovers you have in a fridge
Ňam, to zní výborně! 😃
In Portugal, we have a version of French toast called «Rabanadas», but they are not breakfast fare. We make them mainly as one of the Christmas desserts. We use a baguette-type bread, sliced. The slices are soaked in milk, then egg and deep-fried in oil. Then they are covered in a simple syrup flavored with lemon rind and a cinnamon stick or just cinnamon and sugar. There are also regional recipes that use wine instead of milk
Brazil inherited Rabanada from Portugal, but I've only seen the version with sugar and cinnamon, also in milk, never wine. I'm actually starting to be a little curious about the wine version, gonna give it a try someday
In some places in Portugal they're called "fatias douradas" (golden slices).
The wine version is interesting. I wonder how it tastes like.
Same in Brazil !
In my family (we're originally from the North), we add vinho do Porto to add flavour to the cinnamon and lemon sugar "syrup"..... Mmmmmmm.
French Canadian here and I've never heard it called Pain Perdu, the usual name for it in Quebec is "Pain Doré" which translates to Golden Bread.
I don't know when the split came but, in France, Pain Perdu is the name we use. Mainly because we use stale bread. The preparation of french toast allows for stale baguettes to not be toothbreakers upon consumption.
@@lhazarus7188 But the internet has taught me that the best use for stale baguette is to make it into a knife!
@@lhazarus7188 that's how its done in Portugal as well. My mom use a a stale baguette to make it for Christmas
@@lhazarus7188 its because the baguette was invented in 1839 while new france (now québec) dated from the 1600's so baguette was never a thing in québec , also back then some region in france used to call it '' pain doré'' too and they are probably those who bring the recipe to new france
In Austria we call it Pofesen, but two slices of bread are used with Povidl ( Plum Marmelade) between them and coated with bread crumbs after soaking
Hi Max, my boyfriend and I have been binge watching your videos for the past week. They are really interesting and very informative, we really appreciate the efforts you have put into research and reviving these amazing food. Your videos have also spiked my interest in creating new recipes. Thank you very much and please keep up with it, we are always looking forward to your new vids!
Glad you both enjoy!
Yes, I've been waiting for this one. I kinda want to take banana bread, leave it overnight to stale, and then make it into french toast.
Not saying you shouldn' try it, but isn't banana bread a bit dense? Might not absorb the custard 🤔, but you do you! And tell us how it turned out 🤗
That sounds delightful. I wonder if it would hold up to frying.
@@TastingHistory, I would venture to say Banana Bread can hold up if it's sliced thick enough. Thanks for this wonderful video and I hope José & you, along with everyone here, has a very Happy Valentine's Day! 💖
Whoa, how high were you when you figured that out? Sounds like the most delicious way to get a heart attack haha
I've done this with pumpkin bread, which is pretty much the same texture / consistency as banana bread. It's not easy to work with, as the custard won't penetrate very deeply on its own, and when you soak it long enough to make it work, the bread just falls apart. What I've found works best is to actually slightly undercook the pumpkin/banana bread, then soak the slices just long enough to get a thin layer of custard on the outside. After it's fried, the interior is still moist, just not with the custard.
When I was a lass, in the UK back in the 60s and 70s, we called it 'Eggy Bread.' We had it for supper, with Heinz Baked Beans and Sausages or Bacon and lashings of Tomato Ketchup! Congrats on The Cookbook, it looks superb!
It's still eggy bread up north :)
Without sugar, I presume?
@@pattheplanter Of course!
Eggy bread or gypsy toast in our house, and always savoury. Quite often 2 slices was the entirety of dinner.
Eggy bread in the Midlands too!
From the UK. I have never heard a native refer to this dish as French Toast. It also tends to be a more savoury dish over here served with ketchup or brown sauce.
Most common names from my part of the UK are ‘Gypsy Toast’ and ‘Eggy Bread’
Nice! We still have this in my region (Friuli/ Italy). It was a poor man's dessert in the northeastern part of the region, where we speak a slavic language. My father calls them "sope" in his language. Almost the same but no rose water, which is very medieval.
Love your channel, btw ❤️
I thought Friulan was a Rhaeto-Romance language? Or do you mean Slovenian? (I know Polish, so I get the gist of Slovenian... Friulan not so much!)
Friulian is a rhaeto romance language, yes. 💪 But I was referring to another language spoken in the North eastern part of Friuli (Val Resia), where they speak a sort of proto Slovenian language.
In Brazil (and I believe in Portugal too), we call them Rabanadas. Instead of putting sugar in the egg and milk mixture, we tend to put condensed milk and is very often made with stale "pão francês" (a baguette-ish kind of bread) instead of brioche. And a interesting fact is that we almost exclusively eat them at christmas.
Good old sgushenka
Yes, and I must say the name Rabanada is very confusing.
The use of condensed milk in "Rabanadas" recipes is quite recent. My grandma, for example, still uses the mixture with sugar and milk when she makes this recipe for Christmas, and that's how I learned.😊
@@HassassinCat Not if you speak Spanish or Portuguese. It means "slice".
@@annainspain5176 Well it must be a difference between portuguese of Portugal and Brazil, because ive never heard of this meaning. My confusion is based on the fact the word "rabanada" looks a lot with "rabada" that is a tipical dish made of the cow tail
In most of former Yugoslavia, they’re called przenice. They’re usually made with stale bread dipped in eggs and fried on oil. This version is more savoury and is usually eaten with prosciutto and cheese. This version would align a bit more with the poor knight etymology as most of the time, the recipe is used to avoid throwing away stale bread.
Edit. Small spelling correction
That’s a new one to me!
Sounds yummy. It's a bit like the sandwich the monté Cristo
I am so happy to hear about your version of this. I grew up eating it with cheese. I was about 15 when I heard about it being eaten sweet, and that was because a friend asked for jam to put on her French toast. I still prefer it with cheese, though I have had it with honey.
Yep, in Czech Republic we also eat it this way. We fry stale bread both dipped in egg and not dipped and then eat it with lots of garlic and salt. Shredded cheese and ketchup is also favorite nowadays. :D
In Vojvodina (or Northern Serbia) we call them "moče", probably because of the word "zamoče", which means "to dip in". In Belgrade and south Serbia they call them prženice. The main thing we agree is that we eat them with sour cream or yogurt.
In Brazil we call it rabanada and it’s served only on Christmas. There’s also a special bread that is usually produced in the bakeries only during Christmas time to be used in the rabanada recipe, called pão de rabanada.
In German Switzerland it's called "Fotzelschnitt". Milk, egg, sugar, cinnamon or nutmeg. Fry in butter or oil. Dust with Powder sugar. Serve with Plum Jam, Applesauce, Strawberries or any number of Jams or preserves.
I used to make it at a Restaurant/Hotel in Zürich. Many of the older customers were surprised as they had not had it since they were younger. It became, for some of our guests a favorite off menu order.
Funny thing about the alleged origin story of the name "french toast": This has happened to at least one other dish.
There's a cake that is commonly referred to as German Chocolate Cake which does not come from germany, but rather, the cake is named after an american baker called Samuel German who developed a new type of baking chocolate in 1852.
The cake was originally called German's chocolate cake but of course, that little 's didn't last long.
The Grimm Brothers were really big in early linguistics in germany.
In the german Wikipedia the first thing mentioned is that they were linguists^^
Great Job as always on the video!
Not just Germany, the dictionaries and multiple other books they thoroughly researched and penned are literally the largest contributor to our understanding of modern european languages. The dictionary they co-authored together specifically has helped us understand many root words and the history of no less than 9 languages in pretty explicit detail
I took a French bread making masterclass and they talked about pain perdue and how it does refer to kinda rescuing the stale bread. It kinda has the same effect as toasting it, since the bread is stale it soaks up the liquid and that's what makes it so good. Which is why it drives me nuts when I see people making French toast with fresh bread and then complaining it's eggy. Fresh bread just can't soak up the eggs and/or milk like stale or toasted bread so all that stays on the outside and doesn't get into the slices.
Anyway congratulations on the cookbook. That's so exciting. I can't wait to get it.
if I ever have a cooking show I will remember to use the line "I promise you it isn't as burnt as it looks on camera"
Mark Mailer is just fantastic isn’t he? The way he pulls these recipes together. The cookbook looks great.
Lol!
How many different names has he been called?
You'd think Max is an easy name to remember!
Don't you mean Mike Miler
Mike Millar
I believe you mean Marc Muller.😉
Someone told me he changes his name frequently. Goes by Mack now? Anyhow Mack’s book should do well. He’s got a good channel.
As someone who has grown up in the South (of the US), my main association of French Toast is from how we jokingly call snow days 'French Toast Day', because everyone rushes the supermarket/grocery stores for bread, eggs, and milk (usually clearing the shelves, tbh -- we don't handle ice and snow well around these parts)....and so making French Toast goes perfectly hand in hand with said ingredients. 😆😆😆
I live in the northeast and they raid the grocery stores like looters when it snows , too.
I blame the weather forcasters for the impending doom forcasts. " YOU ARE ALL GOING TO DIE! This storm dropped 4 feet of snow on the rocky mountains last week! You will have to eat the dog!
I live very close to the Poor Knights in New Zealand and have often gone diving there. The picture you showed is actually of the Sugarloaf rock and the Pinnacles which are adjacent to the Poor Knights islands. When seen from a distance the Islands look like a knight lying on his back with a shield on his chest which is why Abel Tasman named them Arme Ridder Eilanden (The Poor Knight's island). What the connection to french toast is i don't know but in Dutch they are also called poor knights (we use the German).
In Romania we call it ''frigănele" which translates approximately to : little fried ones. It realy resembles the medieval recipe. Stale bread, soaked in egg without milk, fried in lard or vegetable oil. Served with sugar on top.
The Russian version is made exactly the same as the Romanian one. They are called "гренки" (grenki), but I'm not sure where the word comes from (either from the word "греть", which means "to heat", or from the French word for grains).
There's also "bundás kenyér" in Transilvania, which is Hungarian for "bread in a coat" and the bread is first soaked in milk, then in egg. Much tastier than the milk-less version.
Oh damn, is this up the evolutionary tree of faworki?
Never heard this word in my entire life lol. Where I live we just call them "paine cu ou" or "bread with egg" in english
I know them as "friganele", not with ă, but very close
My Latvian mother called them "nabaga brunenieki" which means "poor armored soldiers" (knights!) I always wondered about it. Thank you for clearing up one of my childhood mysteries 😄
In Germany also call them "Arme Ritter" = poor knights. 🙂
In finland, we also have "köyhä ritari", which translates to Poor knight
Oh that's so interesting! All the while I was sitting here in Latvia, wondering super hard as to whether I ever encountered that type of dish here... (I came to the conclusion that I haven't.) Paldies for the clarification! :)
In swedish we call them "fattiga riddare" which also translates to poor knight's
In the UK we also have 'boiled eggs and soldiers' which is just soft boiled eggs with toast cut into fingers for dipping. It could be the same origin as 'poor knights' perhaps.
I grew up knowing French toast as a lunch food that was a cheese sandwich dipped in a savoury custard of eggs, milk, salt, pepper and maybe garlic and/or onion powder. It wasn’t until I was old enough to go to sleep overs that I was exposed to the sweet breakfast French toast. My parents grew up in Scotland just after WWII and it was away to extend eggs bread and cheese into a slightly heartier meal than a cheese sandwich or toasty.
Congrats Matt Diller on having your own cooking book! You are doing amazing and entertaining content!
It's actually Marc Biller
No, it's Marc Muller.
The fact that you started this channel as a hobby and then now you’ve garnered a huge following AND you’re dropping a cookbook!? You are SO inspiring Max!! Im so proud to be a fan and I can’t wait to get my hands on your book 😊💕
Ive always called it French toast growing up. Im Indian-Canadian so my mom (and me since) added an Indian twist. I often season the custard mixture with cardamom and black pepper and sometimes a bit of rose water. I live in Quebec, where its called Pain doré (golden bread).
😂... Where I live, a variation that you mentioned is called Cuban French Toast. It is made with Cuban bread, wine, and orange juice. The family that made it in its cafè brought the recipe from Spain!
When I was a kid, one of my aunties in Italy used to make a savoury version, with sliced mozzarella sandwiched between two slices of bread, dipped in egg and milk, then breaded and fried. I absolutely loved it, not least because of the name! She called it "mozzarella in carrozza" - mozzarella in a carriage 😊
I have had this dish, thank you for the name.
There's a variant of the French dish Croque Monsieur that's similar. In the U.S. it's often called a Monte Cristo sandwich. The filling is ham and cheese (classically Gruyère or Emmental), and the sandwich, or sometimes just the bread, is dipped in beaten egg and fried. Usually it's just savory, but some add sugar or syrup. Your aunties version sounds great. Did she use aged mozzarella or fresh?
@@winfieldjohnson125 For all I know, it was a regional or even a family name given to that dish! Besides, I've lived out of Italy most of my life, so if you go there and ask for a "mozzarella in carrozza" and no one understands, I apologise in advance 🤣
Fresh, I think (I was very young at the time). I imagine anything that melts will do. One of the happiests moments of my adult life was when I was able to veganise this dish, it's lovely 🤤
You are my new best friend
I've really been enjoying your videos. I'm from New Orleans. My father was born in 1920, and spoke French as his first language. We grew up calling it Pain Perdu. However, as a child, and not knowing any French, I thought it was "pan pan do". When we got older, we learned that was one of many ways to use "lost bread". Another popular use of stale bread was Bread Pudding. Tossing that out there in case you are looking for ideas for future episodes.
Pain perdu was my favorite breakfast as a kid growing up in Lake Charles (I thought it was pan pan do to 😂)
And what NOLA does with stale bread! Yummmmm.
Your content is fantastic. I wish you all the best in your future cooking endeavors. Whichever direction this channel will go in the future I’m here for it! Never stop doing what you love
Hello Max! Me and my boyfriend are watching your videos with a lot of joy. Here in Romania we call them "friganele" and it's just stale bread soaked in beaten eggs and fried, then we serve them usually with jam, sometimes with something salty like ham or cheese.
Here in Romania we have "bread with egg" which is basically bread soaked in beaten eggs with salt. it's fallen out of fashion for quite a few years, but we used to use it just as we would bread, in the morning or in sandwiches OR we would sprinkle it with sugar at the end
We have the same in the uk called eggy bread but no sugar at the end
I ate something simmilar in Serbia just bread slices (with crust) dipped in salted eggs and fried there's many names depending on the region I remember przhenica (fried one) and pofezna (no idea what it means.)
When I make French Toast, I generally add a bit of nutmeg or cinnamon to the egg mixture.
My mother claimed that it was called German toast in her home until WWII, when it changed to French toast after the invasion of France. This could be entirely within the family, though. My grandfather was of German descent and if Granny got the recipe from his family, she might just have called it German toast from that.
I doubt it was exclusive to your family
There were many MANY things with german as part of the name of the language specifically being involved as were a lot of things especially here in the US. Then once The Great War happened there were DISGUSTINGLY gut wrenching examples of anti-German propaganda both abroad and in the US from people being attacked to forcing businesses to close to people changing their last names out of fear to I kid you not tens of thousands of german shepherds being outright murdered(worst of which because they had all escaped the slow degeneration of the cross breeding and genetic altering done to the breed elsewhere)
P.S.- Nutmeg has been mentioned therefore John Townsend must also be mentioned
@@victorkreig6089 There were very likely many over-reactions during the WWII era. These things happen when collective emotions run high, especially in response to atrocity. However I can assure you that my grandfather was fully on board with the US efforts. His mother was a Jewish girl who had married into a gentile family.
@@herbwitch5681 I never said ww2, and the majority of anti-german sentiment for that war and such happened well before they were even pushed out of France
It was manufactured just like how 60% of the country didn't want to even join the war
Nutmeg *or* cinnamon? I add nutmeg *and* cinnamon, and a bit of vanilla extract. Top with maple syrup and fresh fruit.
in malaysia, most fancy restaurants would call it as french toast as well. but amusing enough, we actually have a french toast kinda recipe that most household would make as breakfast which we called as "roti telur" = egg bread (literal translation). basically, bread that is fried with some butter after being dipped in just eggs (sometimes we would seasoned it with a pinch of salt & sugar).
I love borscht, I’ve had the pleasure of having authentic one from my mom’s friend who is from Ukraine. I was so touched by the story of the elders and the mushrooms.
My mom’s British friends called it ‘eggy bread” and it was your choice and depending on what time of day it was served, if you made it savory or sweet. They said it was a good way to “stretch” eggs, butter, milk and sugar when those items were hard to come by. Just like boiled potatoes could be stretched into mashed potatoes or stretched into potato soup if more people showed up for supper than planned.
Never I would have expected such a mysterious history for such an overall straight-forward dish...
In Finland it's "poor knights" if it's made with bread, and "rich knights" if you use sweet bread (like cinnamon bun dough)
I have to say, I appreciate both the recipes , and the history. Your channel is spot on . So glad that I found you
In Bulgaria, we call them "fried bread slices" (a translation :D) but we don't add sugar - it's the eater's choice whether to add jam, honey, sugar, etc to it afterwards, or cheese. I usually choose cheese 🥰
Sweet cheese or savory cheese because both sound great?
@@spartanalex9006 it's our local cheese; imagine feta, but from cow's milk. It has a tangy taste which helps downplay the oiliness of the fried egg bread 😁
@@bib4eto656 That sounds aboslutely delicious!!!
I personally like mine without anything.
I just love bread and eggs.
it's so interesting to know that the name "poor knights" is common across languages because that's what we call french toast in finnish! (köyhät ritarit)
I ate something at Pere Antoine in the French Quarter of New Orleans that was called "pain perdu" and pronounced fairly correctly, that looked similar to your Italian renaissance french toast. It was served with powdered sugar, similar to the beniets which New Orleans is famous for. I have made it at home using French bread. I slice it thin and toast it lightly in the toaster then soak it in egg and a bit of water. It can sit for half an hour while I get the rest of breakfast ready then fry it in butter at the last minute. You use much less batter than modern french toast. It's lovely with some jam and powdered sugar.
As far as I know, in Poland we call it French toast as well, but we eat it with salt and garlic. Sliced tomato is a great addition, especially if you use oregano with it.
As a German raised person, I have my favorite story of Arme ritter or French toast. The story my mother would tell me is that poor Knights would soak stale bread in egg, but then served with cheese or cured meats. No clue where she got the story from but I always liked it
French toast, Medieval history, and an upload from Max? I couldn't be happier.
As for the mysterious origin of the name "poor knights," my first guess was not that it's named after the people who ate it, but rather that the little rectangles of bread themselves were thought to look like a bunch of little guys. My aunt in Wales used to make my cousins soft boiled eggs and cut a piece of buttered toast into 5 or so skinny strips to dip into the yolk. She called these little strips "toast soldiers" and I don't think she made the name up herself.
Yeah I'm from England and eggs and soldiers is how we refer to boiled eggs and the little strips of bread/toast for dunking
My mother also called the toast strips to dip in soft boiled eggs “toast soldiers”; my grandparents were English Canadian …love how tradition and language gets handed down across generations and countries! I grew up in Michigan, USA…and I did the same for my children…I will say that my son-in-law was quite amused by the term when I made him soft boiled eggs and toast for breakfast….
There was a French toast at the now closed, and seriously missed, City Bakery in NYC, that tasted a lot like this recipe. The inside was moist and the coating tasted like the top of a crème brûlée. It did not need syrup. It was perfection. Yum!
I have heard the name "pain perdu" in Quebec, but most often my family would call it "pain doré", which would be very close to that tostees dorees that we're mentioned in the video, essentially just meaning golden bread
In the UK we call that eggy bread - it's different from French Toast because it only uses egg instead of egg and milk or cream. However, most people I know eat it savoury rather than sweet - usually with salt and either ketchup or brown sauce. But I have both saffron and rose water in so I'm tempted to make a version
Glad I'm not the only one. Wondered if I was just ignorant - we didn't really do eggy bread in my family, but I had it at a Scout camp.
I feel almost as though bread and butter pudding has as much in common with French toast as it's made today as eggy bread does.
I usually put a splash of milk in my eggy bread to help mix the eggs and I eat it with jam.
I’m from Shropshire, & had no idea there was a savoury version until I read these comments! Always made with sugar & cinnamon. I grew up knowing it as Poor Knights of Windsor (from old recipe books we had) but we called it Eggy Bread as it’s less of a mouthful to say. I didn’t hear French Toast being mentioned until I started seeing them on the menu in fancy cafes in my 20’s, but they always seem to have dollops of cream & fruit/coulis on them & lacked cinnamon.
Love French toast.
There was a little cafe years ago that made stuffed French toast. Two slices of French bread and you smear cream cheese and orange marmalade (or mramalade) and put together like a sandwich. Dip (soak) in egg/milk mixture and fry as usual.
When i was a boy my mother had a friend who was a French woman called Germaine, and she had been a chef or pastry chef in France when she was younger. She made the best gâteaux, meringues and sweets ect but i think it was from her that us children learned the term 'French toast' which was simply toast made by buttering the bread before toasting instead of afterwards so the butter is melted and the toast golden. To me that's what French toast was, and i was under the impression that people in France often made toast that way.
Here in the UK, I've always known it as "eggy bread" and it is a savoury dish with salt and pepper, no sugar.
I've always known it as eggy bread too, but my family has always eaten it with jam, which my boyfriend refuses to try even though he only eats it with ketchup!
@tasting history with max miller I am Finnish and Köyhät Ritarit always came with this tale (at least in my family): a knight had just returned from a war, during which his household was running low on supplies. Suprisingly the King informed he would be staying with this knight, this night. The household had to quickly device something for the king to eat, but all they had left was stale bread, milk, butter, eggs, some spices and jam. They are always eaten with whipped cream and jam here.
YAYY preordered your book! One for my friend and I since we always watch ur channel and cook your recipes! So excited!
That's the Upper Ward, the Lower Ward is the Horseshoe Cloister, used equally for the lesser parts of the Household, such as the Windsor Fellowship (although they've moved out as they grew) and some support services for the Monarch's private advisers.
Congrats on having your book published Max! in Greece we call them αυγοφέτες , basically eggslices.
The story I heard was that if you were a knight you were obliged to host dinners at times and obliged to provide a certain amount of courses at those dinners and this was an affordable dessert option for them.
I like that description. Dessert on a budget, if the rest of the dinner broke the bank. :p
My family is of French-Canadian descent and my mom called it pain dore but pain perdu makes sense because she would make it when the left over bread was starting to go stale at that point it wasn't really necessary to toast the bread first. I think the point of using the stale bread was 2 fold, to use bread that may go to waste and because the stale bread was dry and would absorb better and also hold together better.
My mom's "lazy" french toast used egg and liquid coffee creamer, usually bread that was going stale too. We had syrup but I always preferred it with powdered sugar, or really I preferred a little toast with my sugar
Are you fond of brown sugar spread on buttered toast?