German toast?

[Tony Glaser]

At 1:53 AM -0500 2/12/01, Bruce Dykes wrote:
>
>
>Isn't French Toast known as 'pain perdue,' 'lost bread,' down in Lousiana?
>Ostensibly from the classic 'use yesterday's bread' family of recipes...
>
>Now I heard that on Emeril, and just because something is Cajun doesn't make
>it French, and just because it's on Emeril doesn't make it Cajun, but it
>seems a good lead...
>
>bkd

It's called pain perdue in both French and Haitian creole.

Tony Glaser