French toast was created by medieval European cooks who needed to use every bit of food they could find to feed their families. They knew day-old bread could be revived when moistened and heated. They added eggs for additional moisture and protein.

Medieval recipes for French toast suggest this meal was enjoyed by the wealthy. These recipes used white bread (the very finest, most expensive bread available at the time) with the crusts cut off—something a person of meager means would be unlikely to do.

Recipes for French toast can also be traced to Ancient Roman times. One of the original French names for this dish is le pain á la Romaine, or Roman bread. Apicius, Roman culinary expert born 25 B.C., wrote: “Another sweet dish: Break fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs]. Fry in oil, cover with honey and serve.”

Apicius Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, recipe 296