Medieval French Toast

Called suppa dorata (golden sippets), this medieval French toast (from Italy) is very sweet with a sprinkling of saffron-infused rose water instead of maple syrup

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City/Region: Italy

Time Period: 15th Century

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Arguably, one of ancient Rome’s most important works was spreading the idea of soaking bread in stuff and frying it. French toast-like dishes have gone by many names throughout the world like pain perdu, torrijas, poor knights, arme ritter, German toast, köyhät ritarit, nun’s toast, cream toast, fattiga riddare, and panperdy. This version from medieval Italy, suppa dorata, is a far cry from classic American French toast, using eggs only (no milk), and is sprinkled with saffron-infused rose water and plenty of sugar, because French toast by any other name does taste as sweet.

“Take slices of bread trimmed of their crusts and make them squares, lightly toasted so they are colored by the fire on all sides. Then beat eggs with plenty of sugar and a little rose water and soak the bread slices in this, carefully remove them and fry them quickly in a pan with a little butter and lard, turning them often so they do not burn. Then arrange them on a platter, and put on top a little rose water made yellow with saffron, and a generous amount of sugar.”

— Libro de arte coquinaria by Maestro Martino da Como

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Ingredients:

French Toast

• 6 to 8 thick slices of whole wheat bread
• 6 eggs
• 3 tablespoons (38 g) sugar
• 2 tablespoons (30 ml) rose water
• 4 tablespoons (55 g) salted butter
• 4 tablespoons (55 g) lard

Topping

• 2 tablespoons (30 ml) rose water
• Pinch of saffron threads
• Sugar

Instructions:

1. Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
2. Trim the crusts off the bread and cut into 2” squares. Space them out evenly on the baking sheet and toast in the oven for about 10 minutes or until nicely browned, flipping the pieces halfway through. Rotate the baking sheet at the midway point if the bread is toasting unevenly.
3. Beat the eggs until smooth, then pass them through a sieve into a shallow pan that’s large enough to hold all of the toast pieces.
4. Whisk the sugar and rose water into the egg.
5. Add the toast, turning to coat on both sides. Leave to soak for 10 minutes, then flip them over and soak for another 10 minutes.
6. Add the saffron threads to the 2 tablespoons of rose water for the topping and let soak for 10 minutes.
7. Add the butter and lard to a pan and melt over medium heat.
8. Carefully add the soaked toast to the pan and fry for 3 to 5 minutes, turning frequently.
9. Strain the saffron from the rose water and sprinkle it on top of toast, followed by a generous sprinkling of sugar, then serve it forth.

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