My childhood in Mumbai included french toast done only one way—savory. None of the saccharine, sweet, indulgent french toasts I met at brunches in the United States ever compared. Sure, they had their own fluffy texture, their own charming army of syrups, but none had the warmth of the savory toasts my mum fed her hungry daughters. Her version was a simple 3 ingredient creation, mine was created for a special holiday brunch—so it had to be more celebratory. And boy oh boy am I glad.
What if we baked it? What if added cheese? I got all the answers below. Spoiler Alert: they’re all positive.
Ingredients:
• 4 whole eggs (if you discard the yolks, don’t ever talk to me again)
•5-6 stale-ish croissants (yes, I said stale—drier the bread, happier the toast.)
•1 cup shredded cheese
• 1 small green chili (add more if you handle it, I dare you)
• 1/2 cup whole milk
•1/2 cup heavy whipping cream (don’t skimp on this)
•4 oz cream cheese
•2 tsp grama masala
•1 tsp turmeric
•1 tsp coriander powder
•salt and pepper (I overdo the pepper just like my mum did on these)
•a few sprigs of herbs of your choice, I used rosemary and thyme
Steps:
1. Beat the eggs, the cream and the milk.
2. Whisk in the dry spices (except the herbs).
3. Fold in the cheese and the chilly.
4. Dunk the croissant cut into small pieces. (My fave, most satisfying step)
5. Leave to rest for 30 minutes on the counter or up to overnight in the fridge.
6. Once soaked in, decorate with herbs.
7. Bake at 375 F for 35-45 minutes. Check in at about 25. Once the toast stops to jiggle, it’s ready to mingle.
Cheers!
🧈ButterNani's🧈 