Say goodbye to the sweet version and hello to this savory, pillowy take on Bombay toast.
It’s inspired by Bombay toast, a savory breakfast from India.
Instead of pan-frying each slice, the bread is tucked into a dish and baked until golden.
Photo:Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Chutney on the side is a non-negotiable as its sweetness balances out the savoriness of the dish.
Brioche or challah bread will take this recipe to new heights in richness.
This recipe was developed by Melissa Gray.
Ingredients
Cooking spray
11-lb.loaf day-old soft white bread, sliced 3/4 in.
Arrange bread in baking dish, overlapping slices (they should fit snugly in dish).
Whisk eggs in a large bowl.
Pour egg mixture over bread slices, pressing gently to submerge.
Let soak until bread absorbs most of egg mixture, at least 30 minutes and up to 24 hours.
Preheat oven to 350F.
Bake until golden and puffed, 35 to 40 minutes.
Serve hot with a drizzle of chutney.
Make-Ahead:Refrigerate, covered, for up to 3 days.
Reheat individual portions in the microwave until warm.
