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This may come as a surprise, but French toast did not originate in France! There is evidence of bread being soaked in a milk and egg mixture by the Romans, as far back as 5 CE. French toast is believed to have been named in England during the 17th century, before making its way to North America. One popular myth about the naming is that a chef, whose name was Joseph French, whipped up a batch and mistakenly named it French toast instead of French’s Toast. Le pain perdu is what the French call the dish, meaning “lost bread,” or bread you would have otherwise thrown away. In many places like Spain, Portugal, the UK, and North America, many people have put their own spin on the popular dish, elevating its status from a simple breakfast favorite to a more elaborate food. Whatever bread you choose or whichever toppings you prefer, it is always a good day for French toast.


  • 6 large eggs
  • 1 ½ cups heavy cream, half and half or milk
  • 2 tbsp pure vanilla extract
  • ½ tsp cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 6 slices of one-inch thick, day-old bread
  • 4 tbsp unsalted butter
  • 4 tbsp vegetable oil
  • Pure maple syrup for serving (optional)