[4][5][6][7] This dish occurs in various forms and under different names in many places, but this article calls it "French toast" for convenience.

[9] Some authors consider the recipe for Aliter Dulcia (translated as 'Another sweet dish') included in the Apicius, a 1st-century CE Ancient Roman cuisine cookbook, "not very different" from modern French toast, although it does not involve eggs.

[10][11] In Le Viandier, culinary cookbook written around 1300, the French chef Guillaume Taillevent presented a recipe for tostées dorées[12] involving eggs and sugar.

[19] An Austrian and Bavarian term is Pofesen because the shape of the dish is reminiscent of medieval knights' shields from the city of Pavia.

[25] The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit,[26] or maple syrup.

[28][29] In Southern Slavic countries, such as Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia, and Serbia, it is called prženice, pohane šnite, moče, or ribanjke.

[34][35] In Finland, köyhät ritarit ('poor knights') is a dessert made by frying slices of wheat bread soaked in milk.

[37][38] In Germany, Arme Ritter ('poor knights') or Pofesen are at least known since the 14th century (mentioned in Deutsches Wörterbuch (The German Dictionary) by the Brothers Grimm).

'western toast') is typically prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying.

[40][42] In Hungary, French toasts are called bundáskenyér ("bread in fur coat") and are often eaten with garlic, cheese and sausage or ham.

[45][46] French toast is a familiar menu item in the hawker centres of Singapore, where it is often part of a breakfast set with soft-boiled eggs or coconut jam (kaya).

In Slovakia, French toast is called chlieb vo vajci ("bread in egg") and is often prepared in a salted version.

Torrijas or torrejas were first mentioned by the Spanish composer, poet and playwright Juan del Encina (1468–1533) in his Cancionero, published in 1496.

"Anda acá pastor" has the following verse: En cantares nuevos gocen sus orejas, miel y muchos huevos para hacer torrejas, aunque sin dolor parió al Redentor.

[citation needed] In the UK and Ireland, it is also known as eggy bread or occasionally Gypsy toast, a name which dates back to the 14th and 15th centuries.

The Santa Fe was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature.

[52] In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish.