Meade's Menu

A TOAST TO THE FRENCH
When we think of the many food and dish names with the word French in front of them from omelette, onion soup and fries to beans, tarts and bread it only shows how much an influence the country has had on the world of gastronomy. One that is definitely global is French toast, be in a sweet or savoury version.
Its real name is ‘pain perdu’ or lost bread. It came about as the tasty way of using up stale bread which the real thing will quickly become after a day when none of the common preservatives have been added. Its history goes way back to the middle ages and was known throughout Europe in fact.
There are many modern variations across Asia and the Americas but I stick to the original. The idea of soaking slices of old bread in a flavoured or seasoned beaten egg, mixed with a splash of milk or cream and then frying in butter or oil until cooked through and golden brown is a thrifty way of making a meal out of any leftover bread.
It’s best to use a quality artisan loaf and not the commercial sliced pan which is pretty much artificial these days. I prefer it savoury and actually like to use thickly sliced brioche bread cooked slowly and with simply some grilled bacon and a drizzle of proper Irish honey or maple syrup over the top to finish.