{"id":117,"date":"2008-05-16T15:42:25","date_gmt":"2008-05-16T22:42:25","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/breads-pastas-wraps\/lars-french-toast\/"},"modified":"2018-01-16T02:40:53","modified_gmt":"2018-01-16T09:40:53","slug":"french-toast","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/french-toast\/","title":{"rendered":"French Toast"},"content":{"rendered":"
I do love French Toast! Whether for breakfast, brunch or late night snack. Here’s my favorite version with toppings and options how to freeze for later in the “Tips, Notes and Variations<\/a>” section.<\/p>\n French toast<\/b>, also known as eggy bread<\/b>,[1]<\/a><\/sup> gypsy toast<\/b>,[2]<\/a><\/sup> German toast<\/b>,[3]<\/a><\/sup>[4]<\/a><\/sup> or Spanish toast<\/b>[4]<\/a><\/sup> is a dish of bread<\/a> soaked in beaten eggs<\/a> and then fried.<\/p>\n The earliest known reference to French toast is in the Apicius<\/a><\/i>, a collection of Latin<\/a> 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<\/i> “another sweet dish”.[5]<\/a><\/sup><\/p>\nDescription:<\/h2>\n