Sri Lankan Bombay Toast / Bombatoast

(serves 4)

Buttery-sweet bombatoast is one of my favorite breakfast foods. The term comes from Bombay toast, like French toast, but the Sri Lankan version has sugar in the mix, so you don’t need syrup. There are savory versions too, with onion and green chili, but this is the one I grew up eating. It’s soft and tears apart as you eat it; my children love it too.

It’s the perfect meal for recuperating from an illness, or just for a lazy Sunday.

12 slices white bread (not too mushy, or it’ll completely fall apart)
2 cups milk
2 eggs
6 TBL sugar (this makes it pretty sweet; you could cut back a bit if you wanted)
butter for spreading

1. Butter both sides of each slice of bread. (You can do these as you go, pretty much.)

2. Beat the egg well and add sugar; beat well until sugar dissolves. Add mix this to milk and beat well.

3. Dip a slice of bread in the egg and milk batter (both sides) and put it in hot buttered griddle (I’d use nonstick). (If you leave in the batter too long, it’ll get soggy and hard to flip without tearing. Still yummy, though.)

4. After a bit (when you think it’s browned, but not burned, flip and cook the other side. Serve hot.

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