French Toast Indian Style

Do you like French Toast? I do and have never really complained of the texture or flavour. Karam did and came out with his own interesting version of this perennial recipe!

[singlepic id=1123 w=320 h=240 float=left]I used to work for a French company in Nigeria and hunting was a favourite weekend pastime. Our breakfast of choice in the bush used to be French toast – French style of course as my colleague was French.  He would soak slices of bread in milk before dipping these into whisked egg.  According to him whisked  egg sticks better to milk soaked bread. I found these toasts soggy while I liked them crisp. In USA and Canada, I found they sprinkled caster sugar on French toast, which too I didn’t like and came up with my own version of French toast, crispy fried, Indian style.

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A colleague rears hens and ducks and is my sole source of organic eggs. Recently, she brought six ducks eggs for me. Taken aback by the green colour of the eggs initially, I was mustering the courage to eat these either blind folded or thought I would have to do so under duress. As luck would have it, on the following Saturday morning I looked into the cupboard and found no bread apart from a long French baguette and no eggs other than those of the infernal duck!  It was case of now or never. I decided to make French toast Indian style.


  • 2 Duck eggs
  • ½ Teaspoon of Turmeric
  • ½ Teaspoon of cumin powder
  • ½ Teaspoon of coriander powder
  • ¼ teaspoon of chilli powder
  • ¼ Teaspoon of cayenne powder
  • 2 cloves of garlic
  • 1 teaspoon of grated ginger
  • ½  Teaspoon cumin seeds
  • 2 table spoons Olive oil


  1. Mix all the ingredients except cumin seeds and whisk well.
  2. Soak French baguette pieces in the mixture to let the egg permeate the bread.
  3. Heat two table spoons of olive oil in a pan and add cumin seeds to season the oil.
  4. Fry the egg soaked pieces of baguette until they are golden brown and crisp.
  5. Garnish with chilli or tomato sauce. Occasionally, I will have French toast with olives.


Ed: This recipe sounds like the toast will go well with a hari chutney too.

By Karam Bharij

a lecturer, freelance photo-journalist afflicted with the travel bug, sampler of fine wines and an avid cook of Kenyan, Indian, Chinese, Greek and French cuisines particularly fusion recipes. He has travelled extensively in Tunisia, the Far East, Europe, Turkey and the Greek Islands in the Aegean and Iona sea. All his travels are off the tourist beats to savour different cultures and foods. He's even crossed the desert with a Bedouin caravan a few years ago living on a rustic diet of Harrissa (ground red chillies with garlic), tomatoes and flat breads.