Sweet Fried Bread (Taleu Paun)
Thick slices of bread are transformed into a decadent treat by soaking them in a sweetened milk and egg custard infused with floral rose water and vanilla. This historical Parsi-style French toast is fried in ghee until golden-brown and crisp, using a unique technique of spooning extra custard over the bread as it cooks to ensure a moist, pudding-like interior. A comforting and aromatic dish that bridges the gap between breakfast and dessert, best served warm.
Ingredients
- 1 1/4 cups Whole milk (Originally '2 pasher' (approx 1/2 seer). Text suggests substituting half the milk with cream for a richer taste.)
- 2 tablespoons Sugar (Originally '2 small spoons heaping'.)
- 1 large Egg (Fresh, beaten well.)
- 1 teaspoon Rose water (Originally '1 spoon gelab'.)
- 1/2 teaspoon Vanilla extract (Originally '10 drops vanilla essence'.)
- 3 slices White bread (Thick slices (approx 3/4 inch thick). Originally 'small white loaf or tin bread'.)
- 4 tablespoons Ghee (For frying. Originally '1 navtank' (approx 2 oz).)
More recipes using Bread
Toast in Dudhpak
This traditional Parsi dessert preparation transforms simple white bread into a sophisticated accompaniment for rich, sweetened milk pudding known as Dudhpak. The bread is expertly toasted to achieve a delicate golden crust while retaining a soft, sponge-like interior, specifically designed to absorb the creamy liquid without becoming tough or soggy. Infused with aromatic cardamom and garnished with nuts, this dish offers a delightful interplay of textures and comforting flavors perfect for a festive finish to a meal.
Sweet Bread Porridge
This traditional Parsi comfort food transforms simple white bread and milk into a velvety, aromatic porridge known as Kanji. Simmered slowly until it reaches the rich consistency of a creamy pudding, the dish is delicately flavored with a fragrant blend of cardamom, nutmeg, and rose water. Ideally served warm, this soothing sweet treat offers a gentle texture perfect for a restorative breakfast or a light, elegant dessert.
Toast Bread
This traditional method for preparing 'Toast Paun' transforms simple bread into perfectly crisp, golden rusks using a careful toasting technique. By frequently flipping the slices over heat, the bread achieves a delightful crunch without curling, creating a texture superior to standard toasting. Finished with a generous layer of melted butter or ghee that soaks into the warm crumb, it makes for a comforting accompaniment to Parsi tea or breakfast.
Modern French Toast
A classic breakfast or dessert, updated for modern tastes. Stale bread is transformed into a delicious treat with a rich custard and a perfectly browned exterior.
Instructions
- 1In a bowl, combine the milk, sugar, rose water, and vanilla extract. Add the egg (which should be beaten well with a fork until thin) and mix everything thoroughly.
- 2Place the three thick slices of bread side-by-side in a wide, flat dish. Pour the milk mixture over the slices and allow them to soak until they have absorbed most of the liquid.
- 3Heat the ghee in a frying pan over medium heat. Carefully place the soaked bread slices into the hot ghee. If there is any leftover milk mixture in the dish, spoon it gently over the slices as they cook to let it absorb into the bread.
- 4When the bottom layer is a lovely red-golden color, carefully flip the slices using a spatula. Fry the other side until it matches the color of the first side. Remove from the pan and serve warm.
You Might Also Like
Toast in Dudhpak
This traditional Parsi dessert preparation transforms simple white bread into a sophisticated accompaniment for rich, sweetened milk pudding known as Dudhpak. The bread is expertly toasted to achieve a delicate golden crust while retaining a soft, sponge-like interior, specifically designed to absorb the creamy liquid without becoming tough or soggy. Infused with aromatic cardamom and garnished with nuts, this dish offers a delightful interplay of textures and comforting flavors perfect for a festive finish to a meal.
Toast Bread
This traditional method for preparing 'Toast Paun' transforms simple bread into perfectly crisp, golden rusks using a careful toasting technique. By frequently flipping the slices over heat, the bread achieves a delightful crunch without curling, creating a texture superior to standard toasting. Finished with a generous layer of melted butter or ghee that soaks into the warm crumb, it makes for a comforting accompaniment to Parsi tea or breakfast.
Fried Toddy Parathas
These traditional Parsi flatbreads, known as "Paretha Talela Tadina," are a delightful cross between a fried bread and a doughnut. The dough is enriched with jaggery and fermented with toddy (palm wine), creating a unique tangy-sweet flavor profile and a porous, airy texture. Infused with aromatic cardamom, nutmeg, and caraway seeds, these golden-fried treats are perfect for a festive breakfast or an indulgent tea-time snack.
Sweet Bread Porridge
This traditional Parsi comfort food transforms simple white bread and milk into a velvety, aromatic porridge known as Kanji. Simmered slowly until it reaches the rich consistency of a creamy pudding, the dish is delicately flavored with a fragrant blend of cardamom, nutmeg, and rose water. Ideally served warm, this soothing sweet treat offers a gentle texture perfect for a restorative breakfast or a light, elegant dessert.