When we were kids, the only French Toast we had was mum’s. She made it spicy, with chilli powder and ginger garlic paste. It never occurred to me that the real French Toast was sweet (I figured they were called French Toasts because of the French Occupation of Pondicherry – French influence, South Indian Toasts..no?)
Imagine my delight, when one cold winter morning, I was in a Melbourne café, and I saw French Toast on the menu. I could almost taste the savoury goodness and knew that it would be perfect to ward off the chills. When the Toasts arrived, smothered in Maple syrup and dusted with icing sugar, I could have cried. I thought the Australians got it wrong. A quick google later, I realised mum’s French Toast wasn’t the real deal! I still prefer her savoury version though. It’s incredibly quick and a great Sunday Brunch item.
I’ve renamed it Madras Toasts to pay homage to our South Indian roots and made a few changes to mum’s recipe.
You will need:
6 slices of white bread (stale bread is better – cut into quarters (so it’s less soggy)
1 teaspoon chilli powder (or more if you like a good kick)
1 ½ teaspoon ginger garlic paste
1/2 teaspoon Thecha (Optional)
1/4 teaspoon turmeric powder
1/8 teaspoon garam masala
Salt – to taste
White Pepper – to taste
1/4 cup milk
Butter – for frying
Whisk eggs and milk, add spices. Whisk well. I would suggest you fry off a teaspoon of the egg mixture and taste. Adjust seasonings accordingly.
Once you’re satisfied, dunk the bread slices into the egg mixture, leave to soak for a couple of minutes. Heat a pan, add butter, on medium low heat.
Lay out the bread slices and let it cook through and brown slowly.
Don’t use high heat as the egg will burn, but will not cook through. Once nicely browned, flip slices over and cook the other side. Serve with chilli sauce. Enjoy!