Bourou Fasse (Senegalese French Toast)
Ingredients
- The Bread: 1 stale baguette (or thick slices of brioche or sandwich bread).
- Soaking:
- 3 eggs.
- 250ml of milk (whole milk or a mixture of milk and unsweetened condensed milk for more creaminess).
- 3 tbsp. tbsp of sugar (adjust to your preference).
- 1 sachet vanilla sugar.
- Spices:
- 1/2 tsp. coffee cinnamon (the “signature” smell of Bourou Fasse).
- A small pinch of nutmeg.
- For frying: * A generous knob of butter.
- A drizzle of vegetable oil (to prevent the butter from burning).
Instructions
1. Prepare the egg mixture:
- In a wide, shallow bowl (big enough to dip the bread in), beat the eggs.
- Add the milk, sugar, vanilla sugar, cinnamon and nutmeg.
- Whisk until the sugar is dissolved and the spices are well distributed.
2. Cut the bread:
- Cut the baguette into thick diagonal slices (about 2 cm thick). If the bread is too thin, it will break when soaking.
3. The soaking process:
- Dip each slice of bread into the mixture.
- Sala's tip: Let the bread sit in the liquid for a few seconds on each side so that it absorbs the cream all the way to the center, but don't let it become so soft that it breaks.
4. Pan-frying:
- Heat the butter and a drop of oil in a large non-stick skillet over medium heat.
- Place the soaked bread slices in the pan. Do not overcrowd the pan.
- Fry approximately 3 to 4 minutes per side until deep golden brown and slightly caramelized.
5. Service:
- Serve hot!
- Optional toppings: Sprinkle with a little cinnamon sugar, drizzle with honey, or serve with fresh fruit.
Why it works:
The use of stale bread is the secret: it acts like a sponge for spiced milk and eggs without turning into mush. The addition of nutmeg and cinnamon gives that warm, nostalgic aroma that is typical of Senegalese home cooking