Sweet Bombay Toast….Sweet Bombay Toast with Banana, Coconut, honey and Tayberries I first discovered this delicious breakfast treat in a very special place in Kerala called Varkala 10 years ago. This dish was expertly prepared for my husband and I by a lovely old guy called Babu, who also made us gallons of Masala chai and who offered to let us stay at his house for 100 rs a night the next time we visited. My husband and I reflect fondly about Babu and how proud he was to show his spices and prepare food for us. I should mention Babu’s version of Bombay Toast was a delicious spiced French toast lightly fried in coconut oil and topped with slice banana, freshly grated coconut and drizzled with honey.
After leaving Varkala we visited Kovallam and to our delight we discovered Bombay Toast was on the menu….. it came …..and what lay before us was an oily soggy pale limp piece of bread…. Oh the disappointment!! On arriving back home I made it my mission to cook this special dish in the style of Babu for my friends and family, who thoroughly enjoyed it and have reproduced the dish for their friends too.
I have returned to Kerala a number of times, but I have yet to return to Varkala to find Babu to ask him if his offer still stands and if he would kindly make us Bombay Toast.
This is my version in honor of Babu
4 thick slices from a stale brioche loaf
4 eggs, free range organic
1/8 cup double cream
2 tbsp golden caster sugar
1 tsp vanilla extract
1 tsp Masala chai spice blend
2 tsp coconut oil
2 large ripe bananas sliced
100gms freshly grated coconut
4 tsp of runny honey, I like to use orange blossom
12 tayberries optional
In a shallow bowl whisk together the eggs, cream, sugar, vanilla and masala chai.
Heat a large frying pan over a medium flame, add the coconut oil.
Dip each slice of the brioche into the egg mixture remove and place in the frying pan.
Cook each slice of brioche until golden on both sides, taking care not to burn.