Deep thought on French Toast

When you eat French toast, take a moment to reflect and ponder. You are eating a dish
that can be traced back to Roman times (Yes, the one before Mussolini). Fittingly one of the medieval names in France for this dish is “Paine a la Romaine” or “Roman Bread.” In ancient and medieval times like today, the dish was served among the rich and the poor with variation on the types and quality of breads used in the recipe.

You might also reflect on the many other nations that have the same recipe: Denmark, Spain, England, Catalonia, Germany, etc. If you visited France now, you might be amused that you could not find “French Toast” on a menu. This is because it is now referred to as “Pain Perdu” or “Lost Bread.” A term which is a credit to the historical efficiency of the French peasantry in revitalizing stale bread into the delectable French Toast.

What is French Toast - Mass Spectrometry Analysis



According to Mass Spectrometry French Toast is made of over 99% Carbon and H2O. These elements form the basic building blocks of life and engine oil. That is something to ponder. To the vulgar, the ingredients and basic recipe would consist of taking some bread, dip it an egg mixture and fry it in oil, lard or butter.

The Problem

So why, with such a wonderful and rich history and interesting chemical make-up, is it so difficult to get a decent serving of French Toast at a restaurant? Most of the servings at restaurants are barely discernable from Aunt Jemima French Toast pulled out of an old toaster.

My guess is that the problem lies with the cooking apparatus. Most restaurants probably cook their French toast on a grill. Barbares! I mean, Barbarians! The right way to cook it is in a pan where the bread can be slowly fried.

So tonight I have stopped by Panera to buy my loaf of Whole Grain Miche. Tomorrow morning the loaf will be sliced, dipped and fried and eaten according to the wonderful tradition. As we eat, we will as a family share further insights on “Paine a la Romaine” and enjoy not only the culinary experience but the history and chemical composition also.