pamperdy

English

Etymology

From French pain perdu.

Noun

pamperdy (uncountable)

1. (obsolete) A form of eggy bread or French toast, the egg mixture being poured onto the bread during cooking.
   • 1879, Mary Cowden Clarke, “Meg and Alice; the Merry Maids of Windsor”, in The Girlhood of Shakespeare's Heroines: A Series of Fifteen Tales:

     […] pies of divers kinds, as warden-pie, olive-pie, pippin-pie, mince-pie, and baked chewets; hog-liver puddings, veal-toasts, carponadoes, pamperdy, links, fritters, tansies, and quelques-choses; jumbals, leach-lombards, custards, or dowsets; suckets, wet and dry; March-pane, sugar-bread; jellies of all colours, marmalades, and florentines; as well as juncates, and dainty confections, spiced and richly sweetened, of quinces, pomegranates, oranges, and other fruits, with cream of sugar.