How to Make Bombay Toast


Nothing signals family holidays as much to me, as breakfasts and brunches. My mother would always make sure that holiday meals, including breakfasts, were extra special. The food had to feel celebratory. Easter food was no exception to the rule. And that is why I am sharing this now.

Breakfast and Brunch

My husband loves to make big breakfasts and brunches. And the holidays are when he is in his element for breakfast prep.

In fact, he plied my children and me with pancakes and fried potatoes on many a weekend brunch. This was when we were dating in our early years together, in Singapore.

Bacon got snuck in on occasion because bacon goes well with everything. We all knew we had to slip into our seats when he put the large bottle of syrup out on the breakfast table.

It was a very American experience. We all loved it. Plus, it was a very effective way for my now-husband to romance me at that time.

The Tale of Two Toasts

The day my husband made his French Toast for me, was the day I recognized it as a variation of the Bombay Toast. As a child, I had watched my mother make Bombay Toast for us. The difference really lay in one ingredient and in proportions.

She did not write the recipe down but, it is simple enough that I can recall the recipe from memory.

At this point in the post, we could have an animated debate as to whether this was really a French Toast recipe in disguise or not. But to me, calling it Bombay Toast gives me comfort. It reminds me of custardy bread, so I will stick with this label.

Bombay Toast is really super easy to make and this is what you need if you are required to cook, first thing in the morning. And you can make this just for yourself and not feel overworked.

So here is the recipe in all its alluring simplicity.

Serves 1-2 (multiply according to number of eaters)


  • 4 slices of thick bread (like challah) or 6 slices of regular, sandwich loaf bread
  • 1 egg 
  • 1 tablespoon sugar  
  • Regular vegetable oil for frying 
  • 1 and a 1/2 cups of milk


Place the milk in a large mixing bowl. 

Break the egg into the bowl and beat well.

Add in the sugar. Mix the ingredients together.

Heat a flat pan, add a tablespoon of oil and spread oil evenly throughout pan.

When the pan is hot, dip a slice of bread into the batter evenly covering but not soaking each slice.

2 slices can be fried at a time. Refill pan with oil when needed until all the batter is used.

Serve with jam, maple syrup or fresh fruit topped with powdered sugar.

This is a perfect celebratory brunch dish or can be served on the weekend for a lazy breakfast. Enjoy!

A stack of golden Bombay Toast with fresh berries on top.

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