This Pakistani Style French Toast easy breakfast recipe is delicious with a nice hot cup of tea. Similar to classic French Toast, the main difference is that the egg batter contains sugar. This results in a nice caramelized crispy outside and a delectable soft center.
All About French Toast
One of my family's favorite breakfasts, delicious French toast, also known as eggy bread, is a simple recipe. According to foodandwine the first recorded mention of this famous breakfast recipe dates back to the 4th or 5th Century in a collection of Latin recipes called "Apicius".
Unlike what people think, the recipe is not of French origin, but instead has its roots in the Roman Empire. The name "French Toast" simply came about when an English man named Joseph French created his version of the dish. The apostrophe in "French's Toast" was accidentally left out and thus the name French Toast stuck!
In France, the dish is called "Pain Perdu" or "Lost Bread", being named for the stale bread used in the recipe.
This Pakistani food recipe for the French toast requires little effort and the easy recipe will have you making them again and again!
Since maple syrup is not easily available in Pakistan, we add sugar to the egg custard for our French Toast to sweeten the toast.
The sugar helps create a nicely caramelized crunchy outside as the bread slices fry, giving it the perfect taste and texture. This version of French Toast is so delicious you can actually enjoy it as a sweet dish or dessert!
Similarly, until the past decade or so, the only choice of bread available was plain white bread. As such, plain slices of bread were dipped in the egg mixture and fried.
As the slices are thin and uniformly sliced the bread gets adequately soaked in this short amount of time.
Making The Custard
The custard is simply a mixture of large eggs, whole milk and sugar. If you want to make it slightly more decadent, swap the milk with heavy cream.
Mix the ingredients in a large bowl, whisk together till they are well combined and the sugar has completely dissolved.
Preheat The Pan
The best way to make this Pakistani style French toast is to preheat the oil in a frying pan first. Then dip bread slices in the custard on each side. Do this only once the pan is ready and then add them directly to the hot pan.
Due to the slightly softer nature of a regular pre sliced loaf of bread, the slice of bread should not be over soaked to prevent it from breaking.
Frying The Toast
The best way to cook the soaked breads is to shallow fry them on medium heat in hot oil. It takes about 5-7 minutes total, depending on your stove and how brown and crispy you like them. The ease and speed make this the best classic French Toast recipe in my opinion!
How To Eat the French Toast
At breakfast this Pakistani Style French Toast tastes delicious with tea, coffee or even a cup of milk! But while this is mainly a breakfast food, I can honestly eat it any time!
As kids we would often just have it as a snack or at times even take it in our lunch box to school. Sometimes I make it as a quick dessert when I’m craving something sweet.
Storing & Reheating The French Toast
The french toast can be kept in the fridge for 2-3 days or frozen for upto 3 months. For reheating, I would suggest reheating it on low heat using a non stick pan for 2 minutes on each side.
The microwave will make it soggy so is not a good option. If the toast is frozen, I usually let it sit in the fridge overnight. The toast reheats better if it's at room temperature.
Other Breakfast Recipes To Try
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Pakistani Style French Toast
- 6 eggs
- ⅓ cup milk
- 12 tbsps sugar
- 12 slices white bread
- Mix the eggs and milk, whisking well till you have no white left.
- Add the sugar and whisk some more. You will notice that the sugar seems to settle to the bottom of the egg and milk mixture, let the mixture sit for about 5 minutes so the sugar can dissolve throughout the mixture and whisk again.
- Preheat the Oil in a frying pan. I used about 2-4 tablespoons per every 3 toasts I fried in my pan (the toast will not be crispy on the outside if you use less) and replenished as necessary for each batch I fried.
- Using a fork, press the bread slices gently in the custard to completely cover the bread. Flip and repeat to soak the other side. Move gently to the frying pan ( I use my hands so as not to tear the bread which is now very fragile as it is wet).
- Don't worry if you see some egg mixture cake around the sides, this will cook and stick to the toast by the time you are done frying. The oil and pan must be really hot to start crisping up the toast and starting the caramelization process immediately. It's best to flip only once so wait a good 2-3 minutes, depending on your stove, before you turn the toast over.