"This dish does have its origins in France, where it is known as "ameritte" or *pain perdu* ("lost bread"), a term that has persisted, in Creole and Cajun cookery; in Spain it is called "torriga" and in England "Poor Knights of Windsor," which is the same name for the dish in Denmark, "arme riddere," and Germany, "arme ritter." At one time or another in America it has been referred to as "Spanish," "German," or "nun's toast," and its first appearance in print as "French Toast" was in 1871. "
---The Encyclopedia of American Food and Drink, John F. Mariani (p. 134)
We had company over for brunch and I wanted to try something new. I did some research and decided to check The Pioneer Woman's website in case she had it. Not surprising she did. I compared a few other recipes and decided to try hers. She is amazing and even has her own show now. I can understand why.......You can make it with any stale bread but I made it with challah bread. I soaked the bread and liquid all night, before baking it the next morning.
So whether you're making this dish for yourself or company you will never eat regular French toast again.
Here is the link for it :
http://thepioneerwoman.com/
I would love to hear from you if you make it............
Bon appetit !
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