My Bombay toast flips the script on French toast — instead of sweet, it’s savory and spiced with red onion, jalapeño, cheddar, and cilantro mixed right into the egg. The bread soaks up that chunky masala mixture and cooks to golden-brown with crispy cheese edges where it hits the pan. I grew up eating this as street food in India, and it’s still my favorite way to make French toast taste like an actual meal.
This savory French toast is Indian street food for weekday mornings
Masala toast is everywhere in India — street vendors cook it on flat griddles while commuters grab it wrapped in newspaper. The genius is that everything goes into the egg mixture: onions, chilies, cheese, cilantro. No separate spice blends, no fussy assembly. Dip, cook, eat.
The texture is what makes this work. Brioche or challah absorbs the egg mixture without falling apart, giving you custardy insides with a golden crust. Regular sandwich bread works too — this was traditionally made with whatever stale bread was around — but enriched bread soaks up more of the good stuff.
Medium-low heat is non-negotiable. Higher heat burns the outside before the egg cooks through, leaving you with raw eggy bread in the middle. Three minutes per side at medium-low gives you that perfect balance of crispy exterior and cooked-through center.
Stir the egg mixture before dipping each slice. Otherwise the first piece gets all the onions and jalapeños, and the last piece is just plain egg. The cheese melts into the mixture and creates those crispy lacy edges when it hits the hot butter — don’t skip it.
Key ingredients and why they matter
This masala French toast starts with eggs and milk, mixed with red onion, jalapeño, cheddar, and cilantro, then soaked into brioche or challah and cooked in butter until golden and crisp.
Full ingredient list and detailed instructions in the recipe card.
- Brioche or challah absorbs the egg mixture best because of their enriched, soft texture. Regular sandwich bread works but won’t be as custardy. Day-old bread is traditional and actually works better — it’s drier and soaks up more egg.
- Red onion adds crunch and a mild bite. Chop it finely so it distributes evenly and clings to the bread when you dip.
- Jalapeño with seeds removed keeps the heat moderate and kid-friendly. Leave the seeds in if you want more kick.
- Cheddar cheese melts into the egg mixture and creates crispy edges where it hits the pan. Pepper jack works too if you want more heat.
- Cilantro brightens everything up. If you’re one of those people who think cilantro tastes like soap, skip it or use parsley.
- Butter for cooking gives you better browning than oil. Use it generously — half a tablespoon per slice keeps things from sticking and adds richness.
TIPS & TRICKS
Shruthi’s top tips
- Keep the heat at medium-low. Too high and the bread burns before the egg cooks through. Three minutes per side is the sweet spot.
- Stir the mixture before each dip. The onions, jalapeño, and cheese sink to the bottom. Stir so every slice gets an even coating.
- Let excess drip off. Lift the bread and let it drip for a few seconds before it hits the pan. Too much egg mixture makes for soggy toast.
- Cast iron works best. The even heat distribution gives you consistent browning. Any pan works, but cast iron is ideal.
How to make Bombay toast
- In a shallow bowl wide enough to fit a slice of bread, whisk the eggs and milk. Stir in the red onion, jalapeño, cheddar, cilantro, salt, and pepper until evenly combined.
- Heat a cast iron skillet or nonstick pan over medium-low heat and melt butter to coat the pan. Dip a slice of bread into the egg mixture, let the excess drip off, then place it in the pan. Cook until the bottom is golden brown.
- Flip and cook until the other side is golden and the egg is set. Transfer to a plate and repeat with the remaining slices, stirring the mixture between dips. Garnish with extra cilantro and serve hot.
How to serve savory French toast
Serve with ketchup — the traditional Indian accompaniment, or cilantro lime sauce for something more herby. For a full Indian breakfast spread, add masala chai and fresh fruit. Pair with tofu bhurji for a complete protein-packed morning.
Variations:
- Dairy-free: Use oat milk and dairy-free cheese — won’t be vegan because of the eggs.
- More heat: Leave jalapeño seeds in, or add ¼ teaspoon red pepper flakes to the egg mixture.
- More Indian: Add ¼ teaspoon ground turmeric and ½ teaspoon chaat masala for traditional street food flavor.
- Different cheese: Pepper jack for heat, or crumbled paneer for authenticity.
- Add vegetables: Finely diced bell pepper or tomato work well mixed into the egg.
Storage and reheating suggestion
Bombay toast is best enjoyed fresh, straight from the pan. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, though the texture will soften over time.
To reheat, warm the toast in a dry skillet over medium heat for 2–3 minutes per side until heated through and lightly crisped again. You can also reheat it in a 350°F oven for 5–7 minutes. Avoid freezing — the texture doesn’t hold up well.
More toast recipes
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Savory Bombay Toast
Ingredients
For the egg mixture:
- 3 large eggs
- ¾ cup milk
For the toast:
- ½ medium red onion, finely chopped
- 1 medium jalapeño, seeds removed and finely chopped
- ¼ cup shredded cheddar cheese, sharp, mild, or white
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, divided
- 4 slices brioche , or challah bread
Instructions
- In a shallow bowl or dish wide enough to hold a slice of bread, whisk together eggs and milk until well combined.
- Add red onion, jalapeño, cheddar cheese, cilantro, salt, and pepper to the egg mixture. Whisk well to distribute evenly.
- Heat a cast iron skillet or nonstick pan over medium-low heat. Add ½ tablespoon butter and let it melt and coat the pan.
- Dip one slice of bread into the egg mixture, letting it soak for a few seconds on each side. Lift and let excess drip off, then place in the hot pan. Cook for about 3 minutes until the bottom is golden brown.
- Flip the toast and cook for another 3 minutes until the other side is golden brown and the egg is cooked through. Transfer to a plate.
- Add another ½ tablespoon butter to the pan and repeat with remaining slices, stirring the egg mixture before each dip to redistribute the mix-ins.
- Garnish with extra cilantro and serve immediately.
Notes
- Medium-low heat is essential — too high and the bread burns before the egg cooks through
- Cast iron works best for even heat distribution, but any pan will work
- Stir the egg mixture before dipping each slice so the onions, jalapeño, and cheese are evenly distributed
- Brioche or challah absorbs the egg mixture best, but any bread works — this dish was traditionally made with stale bread
- Best served immediately. Leftovers can be refrigerated up to 2 days.
- Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 5-7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This recipe was originally published on Feb 26, 2020. It was updated on July 3, 2020 with new pictures and tips and tricks.
These were amazing! I had never heard of this before and knew I had to try it since I prefer savory over sweet. Delicious!
This bombay toast was incredible! Made it for the kids for lunch and they loved it — super flavorful and unique!
Excellent recipe!!!! Will try the other recipes as well. They look very good.
Thanks so much Prabha! Hope you love the other recipes too!
It is incredible! Thanks!