It is weird how childhood memories of food shape-up our stance towards a particular food. It came to me as a surprise when I first saw a recipe of French toast that was sweet! I couldn’t fathom how someone could have sweet French toast. That was because I have grown up eating savory version of it virtually all my life! And my mind believed that this was the only true way to consume the French toast. And it came as a shock when I realised that it was the indeed the ‘sweet version’ that was supposedly the ‘authentic’ version of making a true blue French toast.
Now, I wonder if it was a deliberate act by my Mum to make only savoury version knowing my liking for all foods savory or was it simply that she too wasn’t aware of it. It sounds extremely weird (it does, even to me now!) but I never used to enjoy eating a desserts after my meal till almost the end of my teens. I preferred the remnant flavours of the savoury meal lingering in my mouth than a sweet ending to my meals. My only favourites were Mum’s special Caramel Halwa and her Floating Island Pudding and once in a while a few spoons of her creamy Saffron Kheer.
My ‘dessert status’ as on date is that I do enjoy them but always prefer using less sugar in not just my desserts but also cakes and cookies too. Contrary to the taste of my family, my husband’s family thankfully too prefers less sugar in their sweet treats. Last year my dad, who has a major sweet tooth, was visiting me and he would constantly complain of my desserts being ‘feeka’ (hindi for bland)!
This savory French toast is our favourite Sunday breakfast. Here is Mum’s recipe slightly tweaked by me. She served the french toast with ketchup or green chutney but I supplement it with crumbled home made cottage cheese to which I add cilantro, scallions, cumin powder, pepper and salt. It pairs beautifully with the french toast.
1 loaf of day-old french loaf/ baguette (12 thick slices)
2 – 3 tbsp chopped cilantro
2 whole scallions (chopped)
Salt and cracked black pepper to taste
Whisk the eggs with salt and pepper added. Add milk and whisk again for a few seconds.
Slice the bread and dip it in the whisked egg. Ensure that both sides of the slices are well moist.
Grease a non-stick pan or skillet using a little oil. Place the egg soaked bread on the pan. Sprinkle the cilantro and scallions over the top side of the bread.
Cook for a half a minute on medium heat or till the bottom side is done.
Turn over the slice carefully and cook the other side till it is cooked. (The “done-ness” of the french toast can be checked by pressing each side slightly with your index finger. If the bread is some what firm, it is done and if your finger dents the bread, it needs a few more seconds in the pan)
Transfer to the serving plate and serve with the ketchup or sauce/chutney of your choice. I usually serve it with the green chutney or tomato ketchup.
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