The Process of Moistening Stale Bread with Milk and Eggs Dates to Ancient Rome, First Appearing in A Collec- Tion of Recipes from The Ist Century Ce. Since Then the Recipe Has Been Given Many Names, yet Remains the Same. Around the 15 Th Century the French Called It Pain Perdu, Lost Bread. in 1 Sth Century New York, It Took on The Name French Toast. as A Bread Maker I Find the History of French Toast Fascinating and Romantic, and I Dedicate Most of My Time to Perfecting My Technique of Making Authentic Brioche, Acing It, Then Soaking It in Milk and Eggs to Share with You What I Simply Call, My Favorite French Toast Ever. Topped with Powdered Sugar | Add Fresh Fruit on Top $4