Follow me on Twitter. Add me as a friend on Facebook . Visit my Flickr photostream.
“An Egg today is better than a Hen tomorrow.”
Benjamin Franklin (1706-1790)
Yesterday, we started the series Breakfast with Eggs Recipes. Today, we’ll present French Toast (Part 1 was Mughlai Paratha).
French toast is a very popular breakfast in the Western world, but with globalization, French toast has become a part of our cuisine too, albeit with some variations. A little research on the web revealed some interesting facts about the dish.
The French toast made in Europe and America contains milk along with eggs as one of the main ingredients for soaking the bread slices. They even use cinnamon, granulated sugar as addendum, and have it with Maple or any other syrup. Here’s a googly – French toast isn’t necessarily of French origin. It finds its earliest mention in a 4th century Roman cookbook – Apicius. Frying the day old stale bread solved the problem for unappetizing crunchy bread. The book, apparently, is arranged in a manner similar to modern cookbooks.
Preparation time: 5 mins
Cooking time: 5 mins
Serves: 2
Ingredients:
- Milk bread (Pauruti): 4-6 slices
- Eggs (Dim): 3
- Onion (Peyaj): 1 medium size, chopped into small pieces
- Green chili (Kacha Lanka): 2, finely chopped
- Sunflower oil (Sada tel) for frying
- Salt to taste
Preparation:
- Cut the bread slices diagonally and keep aside
- Break the eggs into a wide, shallow plate along with chopped onion, chilies and salt, beat well with a fork
- Place the bread slices , one at a time, letting the egg to soak in, turn the slices around to soak the other side also
- Heat oil in a pan and fry the egg soaked slices till golden brown on both sides
- Serve hot with tomato sauce or green chutney
Hot tip: To reduce the calorie intake, you can use brown bread instead of milk bread.
Further reading – French toast, Wiki, Cheftalk, Baked French toast
French toast on way to NTTC#5 event hosted by Sneh of Gel’s Kitchen.
If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or 
Subscribe in a reader
btw thanks for telling us about the Roman origins. The poor French, first they lost the World Cup to the Italians and now their toast too 🙂 Anyway of following your site like one follows blogs?
.-= Kalyan´s last blog ..I wanna hold your hand… Thai Pavilion, Cuffe Parade =-.
Kalyan,
Thanks for your interest. You can simply click on the link at the end of any post, there is a line “Subscribe to my feed” or else just click that man with the newspaper logo on the right side bar.
Sudeshan, I love the Bong French Toast or dim paruti…had it a few days back itself. The only problem is the amount of oil required which is a bigger problem than the milk bread. Still nothing like a crisp Indo French toast on a wet morning. Here’s an egg white version whic can be a bit of a placebo http://finelychopped-k.blogspot.com/2009/07/bachelor-days-indo-french-toasts.html
.-= Kalyan´s last blog ..I wanna hold your hand… Thai Pavilion, Cuffe Parade =-.
Nice one…. please post the recepie for the english style of it !!
@Anupam,
You can get the recipe from the further readings link, please see that. If you face some difficulties do let me know.