ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Monday, July 23, 2012

FRENCH TOAST - BOMBAY TOAST

FRENCH TOAST or BOMBAY TOAST is also known as 'Eggy Bread' in Anglo-Indian parlance. It is a very popular breakfast item in most Anglo-Indian Homes, and is often served as an accompaniment to the traditional breakfast of Fried Eggs, Bacon, Sausages etc. - A perfect breakfast for a lazy saturday!

Ingredients:

8 slices sandwich bread
2 eggs
2 tablespoons sugar
½ teaspoon vanilla essence
Butter or Ghee for frying
½ cup milk


Break the eggs in a bowl and beat well with the sugar. Add the vanilla essence and milk and mix well.

Heat a flat pan and add a tablespoon of butter or ghee and smear all over. When hot dip one slice of bread at a time in the egg and milk mixture and shallow fry each slice on both sides till golden brown. 2 or 3 slices can be fried at a time. Serve hot with either Condensed Milk, Jam, honey or powdered sugar.

To make a savoury french Toast, omit the sugar and vanilla essnce and instead add a dash of pepper and salt. Chopped green chillies, chopped onions and chopped corriander leaves (Cilantro leaves) could also be added for a spicy French - Bombay Toast.

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