Savory French Toast

About Savory French Toast

This Indian style toast goes by the name Masala French Toast & is a popular snack served in the cafes, small eateries & office/school/college canteens. It is usually served with ketchup or a cup of Chai (Tea) or filter coffee.

I show how to make this in a pan. But you can also make in an air fryer or in the oven (when you make a larger batch).

It requires only a few pantry staples like eggs, onions, chilies, red chili flakes, ground cumin, garam masala (or any other seasoning), coriander leaves, milk and butter. Thick bread slices of ¾ to 1 inch thickness are best, but even thinner slices work.

Very fresh bread that is too soft and airy can easily fall apart after dipping in the egg mixture. So experts advice using a day-old thick bread slices to make French toast.

My recipe also uses a chutney or hot sauce or pesto to spread over the bread slices, before dipping into the egg mixture. This not only makes your Savory French Toast colorful but also enhances the flavor. I use mint chutney or cilantro chutney but you can smear any hot chutney or pesto or sauce you prefer.

You are also free to omit it. If you want to make a small batch enough for your Savory French Toast, simply grind the following ingredients to a smooth thick chutney. (Makes 4 tablespoons)

• 1 cup mint leaves (or cilantro or 50/50, loosely packed)
• 1½ tablespoon roasted peanuts (skinned if possible)
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• salt as required + water (1 to 2 tablespoons)
• 1 tablespoon lemon juice
• 2 small garlic cloves

How to Make Savory French Toast (Stepwise Photos)

1. Gather the following ingredients

• 4 slices thick bread slices
• 2 eggs
• ¼ cup milk
• 2 to 3 tablespoons onion or shallots or green onions – chopped finely
• 1 to 2 green chilies chopped (optional, deseeded for low heat or use black pepper)
• 2 tablespoon coriander leaves fine chopped (or your favorite herbs)
• ⅓ teaspoon garam masala
• ⅓ teaspoon roasted cumin powder
• ⅓ teaspoon salt (adjust to taste)
• ⅛ teaspoon turmeric
• ¼ to 1 teaspoon chili flakes (adjust to taste)
• 4 tablespoons mint chutney or hot sauce or pesto as needed
• 1½ tablespoon unsalted butter

2. Break eggs to a mixing bowl. Pour milk and add onions, chilies, coriander leaves, turmeric, chili flakes, cumin powder, garam masala and salt. Whisk together until frothy and combined.

3. Heat a non-stick pan with butter on a medium heat. Optional – Spread chutney/sauce on one side of the bread slice. If you don’t like this you may omit.

4. Place it in the beaten eggs. I don’t prefer to soak my bread in eggs for longer, but if you want you may do that for 2 mins. This results in a more eggy/ custard like texture inside.

5. Turn it to the other side with a fork

6. Remove, shaking off the excess to the same bowl and place in the hot pan. Follow the same steps and toast as many slices as you can in one batch.

7. If you want you may spoon a tablespoon of beaten eggs on each slice.

8. Cook on a medium flame until the base is cooked through. Turn it to the other side with a turner. Press down gently and cook until golden and crisp.

9. Remove to a serving plate and cook the rest of the slices. Sprinkle chaat masala and serve hot.