Meetha Toast

I can’t remember how old I was when I first tried French Toast (the American way), but I remember being disappointed. It was a little dry, not as sweet as I wanted, and you had to rely on syrup to do all of the work. That’s because I grew up eating Meetha (it means “sweet” in Urdu) Toast as a kid. It’s very similar to French Toast as it’s a sweet bread that’s eaten for breakfast. The main difference is that it’s soaked in a sugar-milk mixture so you don’t need to add any syrup (or anything else, really) to eat with it! It’s simple to make and it always goes really quickly in my house.



  • 1 egg (at room temperature)
  • ¼ cup milk (at room temperature)
  • ¼ cup sugar
  • Oil for frying
  • Bread at least 4 slices
  1. Bring the egg and milk to room temperature. If you want to speed up the milk warming process, warm it up a bit in the microwave. The egg doesn’t need to be at room temperature, but it’ll make it easy to create the mixture.
  2. Combine the sugar and milk.
  3. Beat the egg and add it to the milk mixture.
  4. Pour the mixture into a dish that’s deep enough to submerge your bread into the liquid.
  5. Place a frying pan on the stove, add about 2 tablespoons of oil, and bring the pan to medium heat.
  6. While the pan is heating up, dip your bread slices (we leave them as full slices most of the time, but you can cut them into triangles or other shapes!) into the mixture, make sure to get both sides coated, but don’t leave it in too long that it absorbs too much liquid and gets too heavy to pick it up from the dish.
  7. Fry the bread slices in medium heat, cooking until the bread is brown on each side. I like to get it to a nice dark brown because the sugar gets more caramelized, but it’s very easy to burn it, so keep watch!
  8. Taste this first slice and adjust the sugar if you need to before frying the rest.
  9. Optional: you can serve this with fruit, whipped cream, or top with powdered sugar.

It’s such a simple breakfast to make! And a nice treat for sehri before a day of fasting. 😉 I prefer the toast getting dark brown the sugar caramelizes more. When you bite into the toast, it gives it a nice crunch and you get a good amount of sugar. One thing I also like to do is leave the toast out for a bit – this is one of those things that tastes better cold, because the bread ends up soaking up even more of the sweetness, so it’s even better! I’ve taken it to school (and work now lol) in a ziploc, and it doesn’t even require a utensil or a plate, making it a super portable breakfast on the go.

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