A bit of information about the
French Toast:

The origins of the recipe are unknown, although a version appears in a fourth century Roman cookbook, often attributed to Apicius which reads "Aliter dulcia siligineos rasos frangis et buccellas maiores facies in lacte infundis frigis [et] in oleo mel superfundis et inferes" translated as "Another sweet: Break grated Sigilines (a kind of wheat bread), and make larger bites. Soak in milk, fry in oil, douse in honey and serve." This recipe was also known as pan dulcis. Similar dishes have existed in most countries and under many names throughout Medieval Europe.

Pronunciation: ph-wrench toe-st