The Best Stay Ever!
Posted on Hotels.com by Sverre, Norway
“Today we served Raspberry French Toast, with a starter of Brûléed Grapefruit and Banana Nut Bread. My light and fluffy Raspberry French Toast is made with challah bread and topped with homemade Raspberry Sauce and Fresh Raspberries. A side of delicious Edward’s of Surrey peppered bacon and a tasty garnish of our own Kitchen Garden fresh mint and juicy orange slices finished it off.”
~ Innkeeper Lori
Ever wonder where French Toast originated? Here is one version, from Wikipedia:
The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century; the recipe mentions soaking in milk, but not egg, and gives it no special name, just Aliter Dulcia ’another sweet dish’. There is a 14th-centuryGerman recipe under the name “Arme Ritter” (German for “poor knights”). ”Poor knights” is also the name for French toast in Sweden, Norway and Finland. There are 15th-century English recipes for “pain perdu” (French for “lost [or wasted] bread”, suggesting that the dish is a use for bread which has gone stale). Preparation: Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk or cream. The slices of egg-coated bread are then fried on both sides until they are browned and cooked through. Day-old bread is often recommended by chefs because the stale bread will soak up more egg mixture without falling apart. The cooked slices are often topped with jam, marmalade, butter, nut butter, honey, maple syrup, fruit flavored syrup, molasses, apple sauce, whipped cream, fruit, chocolate, Nutella, sugar, yogurt, powdered sugar, bacon, or other similar toppings.