A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown. French toast is often topped with butter, preserves, or syrup. It is often used as a method to use up French bread that is a day or two old and has started to dry out.
White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces
In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).