French toast

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• Received-Pronunciation: /ˌfɹɛnt͡ʃ ˈtəʊst/
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• General-American: /ˌfɹɛnt͡ʃ ˈtoʊst/
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• US: Recorded audio is listed in the source snapshot.
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First recorded use in 1660, in a recipe without eggs, in the current sense from 1870s. The common French name for the dish is pain perdu (literally “lost bread”).

47 source translations are retained for this English entry.

• Bulgarian: пържена филия (pǎržena filija) — food prepared by dipping bread into egg batter and frying
• Catalan: rostes de Santa Teresa — food prepared by dipping bread into egg batter and frying
• Catalan: torrades de Santa Teresa — food prepared by dipping bread into egg batter and frying
• Chinese Cantonese: 西多士 — food prepared by dipping bread into egg batter and frying
• Chinese Cantonese: 西多 (sai1 do1) — food prepared by dipping bread into egg batter and frying
• Chinese Mandarin: 法國吐司 /法国吐司 (Fàguó tǔsī) — food prepared by dipping bread into egg batter and frying
• Chinese Mandarin: 法蘭西吐司 /法兰西吐司 (Fǎlánxī tǔsī) — food prepared by dipping bread into egg batter and frying
• Danish: arme riddere — food prepared by dipping bread into egg batter and frying
• Dutch: wentelteefje — food prepared by dipping bread into egg batter and frying
• Esperanto: pankuko — food prepared by dipping bread into egg batter and frying
• Finnish: köyhät ritarit — food prepared by dipping bread into egg batter and frying
• French: pain perdu — food prepared by dipping bread into egg batter and frying
• French: pain doré — food prepared by dipping bread into egg batter and frying
• Galician: torrada — food prepared by dipping bread into egg batter and frying
• Galician: torrexa — food prepared by dipping bread into egg batter and frying
• Galician: tosta — food prepared by dipping bread into egg batter and frying
• German: Arme Ritter — food prepared by dipping bread into egg batter and frying
• German: Fotzelschnitte — food prepared by dipping bread into egg batter and frying
• German: Pafese — food prepared by dipping bread into egg batter and frying
• German: Pofese fPavese — food prepared by dipping bread into egg batter and frying
• Greek: αυγόψωμο (avgópsomo) — food prepared by dipping bread into egg batter and frying
• Greek: αυγόφετα (avgófeta) — food prepared by dipping bread into egg batter and frying
• Hebrew: פרנץ׳ טוסט — food prepared by dipping bread into egg batter and frying
• Hebrew: לחם מטוגן — food prepared by dipping bread into egg batter and frying
• Hungarian: bundás kenyér — food prepared by dipping bread into egg batter and frying
• Irish: tósta francach — food prepared by dipping bread into egg batter and frying
• Italian: panperso — food prepared by dipping bread into egg batter and frying
• Japanese: フレンチトースト (Furenchi tōsuto) — food prepared by dipping bread into egg batter and frying
• Korean: 프렌치 토스트 (Peurenchi toseuteu) — food prepared by dipping bread into egg batter and frying
• Macedonian: прженица (prženica) — food prepared by dipping bread into egg batter and frying
• Malay: roti bakar — food prepared by dipping bread into egg batter and frying
• Norwegian Bokmål: arme riddere — food prepared by dipping bread into egg batter and frying
• Pannonian Rusyn: пражинка (pražinka) — food prepared by dipping bread into egg batter and frying
• Polish: tost francuski — food prepared by dipping bread into egg batter and frying
• Portuguese: rabanada — food prepared by dipping bread into egg batter and frying
• Portuguese: fatia dourada — food prepared by dipping bread into egg batter and frying
• Romanian: toast franțuzesc — food prepared by dipping bread into egg batter and frying
• Russian: грéнка (grénka) — food prepared by dipping bread into egg batter and frying
• Russian: францу́зский тост (francúzskij tost) — food prepared by dipping bread into egg batter and frying
• Serbo-Croatian: прженица — food prepared by dipping bread into egg batter and frying
• Serbo-Croatian: prženica — food prepared by dipping bread into egg batter and frying
• Spanish: torrijas — food prepared by dipping bread into egg batter and frying
• Spanish: torrejas — food prepared by dipping bread into egg batter and frying
• Swedish: fattiga riddare — food prepared by dipping bread into egg batter and frying
• Yiddish: געפֿרישט ברויט (gefrisht broyt) — food prepared by dipping bread into egg batter and frying
• Yiddish: געפֿרישטע חלה (gefrishte khale) — food prepared by dipping bread into egg batter and frying
• Yiddish: געפֿרישטער קוילעטש (gefrishter koyletsh) — food prepared by dipping bread into egg batter and frying