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  • "In the 1200s the Countess of Leicester bought more than a thousand eggs for an Easter feast for her tenants at Dover Castle and rewarded her labourers and tenants with succulent roast meats and spiced custards or pain perdu--bread dipped in egg, fried in butter and sprinkled with sugar, the forerunner of our eggy bread."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 70

    I've not heard of eggy bread, but this bears more than a slight resemblance to what I know as French toast, which also, I was given to understand many years ago, is (or was?) called Mennonite toast in Canada.

    January 8, 2017

  • Now I know what the French call French toast, and it isn't just "toast."

    January 11, 2011

  • Delicious!

    October 8, 2008