Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe and often served with game birds and meats. A fourteenth-century
German recipe uses the name Arme Ritter ("poor knights"),
 a name also used in English
 and the
Nordic languages. Also in the fourteenth century,
Taillevent presented a recipe for "tostées dorées".
 Italian 15th-century culinary expert
Martino da Como offers a recipe. The word "soup" in the dish's name refers to bread soaked in a liquid, a
The usual French name is pain perdu (French:
[pɛ̃ pɛʁdy] (
listen), "lost bread", reflecting its use of stale or otherwise "lost" bread - which gave birth to the metaphoric term pain perdu for
 It may also be called pain doré, "golden bread".
 There are fifteenth-century English recipes for pain perdu.
An Austrian and Bavarian term is pafese or pofese, from
zuppa pavese, referring to
 In Hungary, it is commonly called bundáskenyér (lit. "furry bread").