&That is Why It's Called "French Toast"

Here in San Diego, we don't mess around with our French Toast. In fact, we're so certain you will swoon for it, that anyone you bring into Wildflour with you is going to be so envious & want a bite. This is why we've made our French Toast ideal for satisfying an individual with impeccable taste, plus a couple extra bites to share with friends. If you're in the mood for a San Diego breakfast that won't disappoint, our Wildflour Brioche French Toast is always a head-turner.

Despite its name, believe it or not, French Toast originated in ancient Rome- not France. The earliest documented recipe for French Toast appears in a Roman cookbook written by Marcus Gavius Apicius, a wealthy Roman merchant who flourished during ancient Roman times. 

Apicius' personal tale is an interesting one alone, as he traveled far and wide to discover new flavors and foods only to realize later he had spent the majority of his fortune on these travels. He was bankrupt, depressed, and would eventually commit suicide. Apicius' recipes span a wide range of different cuisines, including sauces (some believed to be the predecessor for Worcestershire), meats and desserts. 

In Apicius' recipe titled Aliter Dulcia (translating into "another sweet dish"), Apicius describes a milk & egg soaked piece of crustless white bread that is fried in oil then topped with honey.

Throughout time, this recipe evolves into various versions, making its way throughout Europe. In "Forme of Cury", an English cookbook dating back to the 14th century a recipe titled Payne Fondue describes a wine soaked piece of bread, fried in grease and then eventually sweetened with various sugars, spices and fruits. 

"The English Housewife", a 1615 cookbook features a recipe called "Panperdy" where sliced bread is soaked in eggs, sugar and salt. In 1660, a cookbook titled "The Accomplisht Cook" features a recipe with bread soaked in wine, orange juice and sugar. It's interesting to learn these historical versions of this classic breakfast recipe, and what inspires us to create our own San Diego french toast today.

Some believe that the term "French Toast" happened as an accident, where a man by the name of Joseph French meant to call his recipe "French's Toast" but the "s" was left of the end in a grammatical error changing the name to French Toast. Joseph French, a New York innkeeper introduced his recipe in 1724, and by 1871, North America would be regularly calling the recipe "french toast", the same we know and love today. Others believe that French immigrants simply popularized the recipe in America, and that is why we call if French Toast.

Wildflour Brioche French Toast

Today, our version of this classic recipe involves one thick slice of brioche bread soaked in a cinnamon and orange zest custard. After it is soaked, we sear it for a nice crust before it finishes cooking in the oven. We serve it with three ounces of seasonal fruit preserves on top, a house-made granola and a delectable seasonal mascarpone cream. This dish brings our hearts so much joy, and our tastebuds so much flavor. Raise your forks and dig into this San Diego french toast, it's too good not to share.

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