French toast is one of the most beloved breakfast dishes worldwide, but its origins date back far before the brunch menus of today. Known in its earliest form as Aliter Dulcia (“Another Sweet Dish”), this ancient Roman recipe from the 4th-5th century is a testament to the timeless love for transforming simple bread into a delicious treat.
Its journey from ancient Rome through medieval Europe to modern-day France and beyond reveals not just a dish, but a shared culinary tradition that has transcended time and culture.
The Origins: De Re Coquinaria by Apicius
Aliter Dulcia appears in De Re Coquinaria, one of the most comprehensive surviving Roman cookbooks, often attributed to the gourmet Marcus Gavius Apicius. This collection, filled with recipes for feasts and banquets, includes a section titled “Another Sweet Dish,” where Aliter Dulcia is described.
Unlike the custardy, syrup-drenched dish we know today, this early version of French toast involved soaking bread in a mixture of milk and egg before frying it, then finishing it with honey. This method reflects the Roman emphasis on turning leftovers into something both practical and indulgent.
Staying Power in Medieval Europe
The concept of soaking and frying bread spread widely throughout medieval Europe, where food preservation and frugality were key. Stale bread was often repurposed into dishes that could be enhanced with sweeteners like honey or sugar, which were becoming more accessible thanks to expanding trade routes.
The dish’s simplicity and versatility ensured its popularity, and it became a staple in kitchens from monasteries to royal courts.
By the Middle Ages, French toast had become a symbol of resourcefulness and indulgence. It appeared in culinary texts and was prepared in various ways, sometimes with spices like cinnamon or clove, or served with fruit preserves. Its ability to elevate simple bread into a luxurious treat cemented its place in European cuisine.
Pain Perdu: The French Evolution
In France, the dish became known as pain perdu, which translates to “lost bread.” This name reflects its purpose as a way to reclaim stale or “lost” bread by soaking it in milk and egg, then frying it to create a golden, custardy delicacy.
Pain perdu gained prominence during the Renaissance, when French chefs began adding subtle flavors like vanilla and nutmeg, and it eventually became a staple of French cuisine.
As French culture and cuisine spread globally, pain perdu transformed into what we now call French toast. In the United States, the dish took on its distinctly sweet and indulgent form, often served with powdered sugar, maple syrup, or fruit. Despite its modern variations, the heart of the dish—a way to breathe new life into humble bread—remains true to its origins.
Recipe for Aliter Dulcia: The Original French Toast
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Roman French Toast (Aliter Dulcia)
Ingredients
- 4 slices of stale bread or any firm bread
- 1 cup milk
- 2 eggs
- Honey for drizzling
- Olive oil or butter for frying
- Optional: Poppyseeds for topping
Instructions
Prepare the Bread:
- Slice the bread into manageable pieces if not already sliced. Stale bread works best for soaking without falling apart.
Make the Soaking Mixture:
- In a bowl, whisk together the milk and eggs until well combined.
Soak the Bread:
- Dip each slice of bread into the milk and egg mixture, ensuring it is fully saturated but not falling apart.
Fry the Bread:
- Heat olive oil or butter in a frying pan over medium heat. Fry the soaked bread slices until golden brown on both sides, about 2–3 minutes per side.
Finish with Honey:
- Arrange the fried bread on a plate and drizzle generously with honey. For a touch of authenticity, add a pinch of black pepper or cinnamon for a Roman twist.
Serve and Enjoy:
- Serve warm, enjoying the blend of creamy custard-like bread and the sweetness of honey.
Video
Notes
- Use Stale Bread: Stale or day-old bread works best for this recipe, as it absorbs the milk and egg mixture without falling apart. A firm-textured bread like sourdough or a rustic loaf is ideal.
- Frying Fat Matters: Olive oil is traditional for a Roman flavor, but you can substitute butter for a richer, more modern taste. If using butter, keep the heat moderate to prevent burning.
- Sweeten to Taste: Honey is the classic topping, but you can adjust the sweetness to your preference. For a modern twist, try adding a drizzle of date syrup or a sprinkle of sugar while frying for a caramelized finish.