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I'm surprised people get Max's name wrong... it's in the channel name! Max, of the guild of Millers, producing true Roman bread, for true Roman citizens.

For the longest time my family has made "French Pastry" for every significant event. It consists of layers of graham crackers and chocolate pudding left covered to soak overnight in the fridge until it turns into something like a cake. None of us had any idea where we got the recipe or why we called it "French Pastry" since it didn't seem to actually be either of those things. Recently I decided to see if I could track something, anything, down for it and lo-and-behold it's a Canadian derivation of a "Napoleon Pastry" making it pretty darn French indeed. Food history is fun.

In Bulgaria, we call them "fried bread slices" (a translation :D) but we don't add sugar - it's the eater's choice whether to add jam, honey, sugar, etc to it afterwards, or cheese. I usually choose cheese

Impresses me how Max just effortlessly throws out German, French and Latin names of things with pretty good pronunciation.

Mum, who had Scottish parents, used to make French toast occasionally. Her recipe consisted of an egg beaten with milk and the bread was dipped in that. It was then fried in a small amount of regular cooking fat and used to pad out inadequate amounts of some other dish (such as the last of a pot of soup). It was savoury, not sweet.

To add to the confusion in Britain regarding french toast, that you mentioned, there is also something called 'Eggy Bread' which is basically french toast without sugar. It is slices of bread soaked in an egg/milk mix and then fried. It is eaten for breakfast, often with bacon, and is definitely savoury

Medieval French toast feels like the most approachable medieval recipe we've been taught so far

In Brazil French toasts are referred to as 'Rabanadas' and besides being a breakfast dish it is also very popular during Christmas time as a dessert

Max reads the British recipe and I'm "that's meatloaf?" Followed by him saying the same thing, and "I love you but you've totally lost the plot." I literally had to pause the video I was laughing so hard. That kind of humor is just one of the many reasons that Max is the best cooking YouTube around.

My mom’s British friends called it ‘eggy bread” and it was your choice and depending on what time of day it was served, if you made it savory or sweet. They said it was a good way to “stretch” eggs, butter, milk and sugar when those items were hard to come by. Just like boiled potatoes could be stretched into mashed potatoes or stretched into potato soup if more people showed up for supper than planned.

When I was a kid, one of my aunties in Italy used to make a savoury version, with sliced mozzarella sandwiched between two slices of bread, dipped in egg and milk, then breaded and fried. I absolutely loved it, not least because of the name! She called it "mozzarella in carrozza" - mozzarella in a carriage

I've really been enjoying your videos. I'm from New Orleans. My father was born in 1920, and spoke French as his first language. We grew up calling it Pain Perdu. However, as a child, and not knowing any French, I thought it was "pan pan do". When we got older, we learned that was one of many ways to use "lost bread". Another popular use of stale bread was Bread Pudding. Tossing that out there in case you are looking for ideas for future episodes.

I'm swedish and as you pointed out, we also call it "poor knights". An possible explaination for the name is that it is a poor quality ingridient, stale bread, covered in a more expensive coating, much like a poor knight is covered in an expensive armour even thou the knight himself is poor. It's a theory, but it makes sense

In Brazil there's a version of french toast that we make in Christmas, it's usually made with eggs and milk, and we top with sugar and cinnamon. It's called "Rabanada", which I have no freaking idea what it means hahahaha

Hey Max, i thought i should add the fact that here in Brazil there is a dish called "Rabanada" that is said to had originated from a portuguese version of these recipes you have mentioned in the video. I think you could be interested in checking it out. It's mostly a christmas desert tradition but it seems quite a bit different from what you did. The bread is cut a lot bigger than the squares, it's often made out of baguette loaf that is cut in like an 45º angle to get it a bit longer than it's normal width. No rose water or saffron is used, we mix fine ground cinamon and sugar and generously sprinkle it over the toast or straight up coat the toast on it after it is fried.

Congrats on having your book published Max! in Greece we call them αυγοφέτες , basically eggslices.

I love how much food defies language - it just is, and we just come up with our own words for it. Consensus is rare, and it just goes to show how fleixble and creative food as a medium for cultural expression really is.

12:23

This is actually reminiscent of Shahi Tukra, which is a Mughal dessert popular in India, Pakistan and Bangladesh. Sliced bread fried in ghee, then soaked in sugar syrup infused with rose water and or saffron and then garnished with cream and sliced almonds and pistachios. I am now wondering about the origin of the dish. There was a lot of Italian influence on the Mughal courts through traders and architects. May be that’s how the dish got introduced?

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