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).)

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.