When you toast bread, a couple of things happen. Some of the water in the
bread evaporates, making the bread dryer and a bit lighter. Also, carbohydrate
molecules on the surface of the bread undergo a chemical reaction with proteins
that causes the food to turn brown.
That reaction--called the Maillard reaction--doesn't significantly change
the nutritional value of the carbohydrates. It can, however, reduce the
digestibility and quality of proteins. Seeing as toast probably isn't your
primary source of dietary protein, this is probably not a big issue.
Slice
French bread into 20 slices, 1-inch each. (Use any extra bread for
garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by
13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl,
combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt
and beat with arotary beater or whisk until blended but not too bubbly. Pour
mixture over the bread slices, making sure all are covered evenly with the
milk-egg mixture. Spoon some of the mixture in between the slices. Cover with
foil and refrigerate overnight.
There is one other thing to take into consideration, however.
Toasting bread also creates a compound called acrylamide. Although
acrylamide can be toxic in large amounts, there's no evidence that the amount of
acrylamide you would typically get from food is a problem. Nonetheless, if
you're concerned about acrylamide, you might want to set the toaster on
"light".
Ingredients
1 challah loaf, sliced 3/4 inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving
Directions
Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting
the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange
zest, vanilla, and salt. Pour the mixture over the bread and press the bread
down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap
water to the roasting pan to come an inch up the side of the baking dish. Cover
the roasting pan tightly with aluminum foil, tenting it so the foil doesn't
touch the pudding. Make two slashes in the foil to allow steam to escape. Bake
for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes,
until the pudding puffs up and the custard is set. Remove from the oven and cool
slightly.
Method
Boil the potatoes and keep aside.
When it is cool, mash it.
Heat oil in a pan.
Put the curry leaves in the pan.
Stir and put finely chopped onions in it.
Also add ginger-garlic paste and green chillies to it and saute well.
When the raw smell is gone, add turmeric powder, chilli powder and masala
powder and saute well.
Add salt.
Now put the chopped tomato and saute well.
When the oil leaves the sides, put the mashed potatoes in it and mix
well.
Make into a paste.
You can sprinkle water in it.
Put the coriander leaves in the vegetable and mix well.
Take from the stove and keep aside.
Take the bread slices and toast it lightly to a light brown colour on a pan
or in a bread toaster.
Now take a bread slice.
Apply the masala, thinly or thickly, according to your taste, on the bread
slice.
Now keep another bread slice on top of it and press well in such a way that
the masala does not get squeezed out.
The bread masala toast is ready.
You can have it with tomato sauce or ketchup.
Serving tips: Take a small wicker basket; keep a checked or a lace cloth
inside the basket. Place the breat toasts inside the basket. You can also
arrange small toys like mickey mouse, the size of a toy in a keychain in the
basket to attract the kids and to create a picnic mood.
