French toast begins with slices of day-old bread. (It is known in France as pain perdu, meaning “lost bread,” probably because it provided a way to use bread that would otherwise have been discarded.)
French bread, sourdough bread, raisin bread, challah, whole-wheat bread, and even stale croissants can be used. The bread is dipped into a batter of eggs, sugar, milk or cream and flavorings, then sautéed in butter and served very hot. It may be topped with powdered sugar, fresh fruit, fruit compote or maple syrup as desired.
Dessert wines are the perfect pairing with this recipe. Here are the best choices: