French for "bread" or "loaf of bread." Various types of bread in France include: pain aux noix (nut bread), pain complet (whole wheat bread), pain d'épices (spiced or gingerbread), pain grillé (toasted bread), pain de mie (sliced, packaged white bread), (peasant bread), pain perdu (french toast) and pain petit (roll). 2. The word pain is also used in France to describe a baked, molded loaf of forcemeat bound with a panade. Such a meat, poultry, fish or vegetable pain can be served hot, cold or at room temperature.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.