Written by Sharvan Kumar
French Toast 6 to 8 thick slices of whole wheat bread 6 eggs 3 tablespoons (38 g) sugar
2 tablespoons (30 ml) rose water 4 tablespoons (55 g) salted butter 4 tablespoons (55 g) lard
Cut the bread's crusts off in two-inch sections. Space them equally on the baking sheet; rotate the pieces halfway through and toast in the oven for roughly ten minutes or until well browned. If the bread is toasting unevenly, rotate the baking sheet midway point.
After smoothing the eggs, run them through a sieve into a shallow pan big enough to hold all the toast bits.
For the top, toss the saffron threads into two teaspoons of rose water and let soak ten minutes.
Add the moistened toast gently to the pan and sauté, rotating often, three to five minutes.
After straining the saffron from the rose water, top bread with it and then liberally sprinkle sugar before presenting it.
From East West Hunt