Aliter Dulcia (AH-lee-tehr DOOL-kee-ah)
Roman Sweet Toast
Aliter Dulcia
Items Needed Saucepan, mixing bowl, whisk, shallow dish, frying pan, spatula Ingredients
6 slices of day-old bread [preferably rustic or sourdough]
250 ml milk [or plant milk, if preferred]
2 tbsp honey [plus extra for drizzling]
2 eggs
Butter or olive oil [for frying]
Ground pepper [to taste, optional but traditional]
Optional: pinch of ground cinnamon or freshly grated nutmeg
Aliter Dulcia
Roman Sweet Toast
Crisp on the outside and soft within, Aliter Dulcia offers a comforting bite of ancient Roman hospitality. Bread is soaked in sweetened milk, pan-fried to golden perfection, and drenched in warm honey. The subtle perfume of pepper and optional spices adds depth and intrigue to every mouthful. Despite its age, the dish feels familiar—an ancestor to modern French toast with an earthy Roman twist. Whether served as a sweet snack or part of a banquet course, it satisfies with its simplicity and warmth.
Recipe DirectionsWarm the milk gently in a saucepan. Stir in 2 tbsp honey and mix until dissolved. Let cool slightly.
In a shallow bowl, whisk together the eggs and spiced milk mixture.
Dip each slice of bread into the egg-milk mixture, letting it soak for a few seconds on each side.
Heat butter or olive oil in a skillet over medium heat.
Fry the soaked bread slices until golden brown on both sides, about 2–3 minutes per side.
Drizzle with extra honey and a light sprinkle of black pepper before serving.
Notes
Romans often added pepper to sweet dishes for contrast—don’t skip it unless you’re averse to spice.
This dish can be made with spelt or barley bread for a more authentic Roman flavor.
Serve immediately, or keep warm in a low oven before plating.
Source Original Reference Site
History
Aliter Dulcia appears in De Re Coquinaria, a Roman cookbook attributed to Apicius. This dish exemplifies Roman culinary ingenuity—using stale bread as a canvas for sweet, spiced richness. Pepper, often used in both savory and sweet Roman dishes, reflects the empire’s trade reach and their fondness for unexpected contrasts in flavor. The tradition of frying bread in milk and eggs traveled through time, eventually evolving into the French toast we recognize today.
