You Giving Me Stale Bread for French Toast?
The reason stale bread is used for french toast
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Day-old bread is often recommended by chefs because the stale bread will soak up more egg mixture without falling apart
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There are 15th-century English recipes for “pain perdu”[6] (French for “lost [or wasted] bread”, suggesting that the dish is a use for bread which has gone stale
In France, Belgium, New Orleans, Acadiana and the Congo, French toast is called pain perdu, which means “lost bread” in French. It is called “lost bread” because it is a way to reclaim stale or “lost” bread. The hard bread is softened by dipping in a mixture of milk and eggs, and then fried.[12] The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon and vanilla. The slices are pan-fried in butter and traditionally dusted with powdered sugar and served with jam or syrup on the side.
