Lost Barbari | Barbari Gomshodeh
Lost Barbari (Naane Gomshode) is my take on the ‘Lost bread or French toast’ recipe, which originated from the Roman empire times. The idea of soaking bread in milk and eggs were created by Medieval cooks who needed to use every ingredient to feed their families. They discovered that day or two old bread could be revived when soaked or moistened and heated. Eventually, the concept of adding other ingredients and toppings made this dish a popular choice and traveled around the world. This dish is commonly known as ‘French Toast’ because a man named Joseph French started selling making this tasty treat and selling it under the current known name ‘French Toast’. There you have it, it is not French, and it certainly isn’t Persian, but we all do love this tasty treat. This recipe is a mandarovordi ( made-up), and for this, I’m using the most popular bread that Persians truly love Barbari bread. Interesting fun fact, Persians do use stale bread in several ways in different dishes. In cold soups, dips, tahdigs, and many more dishes. Anyways let’s make some Lost Barbari ( lost bread) Persian style.
بربری گمشده
Lost Barbari | Barbari Gomshode
INGREDIENTS
- 1 L Barbari Bread
- 6 M Whole eggs
- 2 c Whole Milk
- 1 tsp Ground Cinamon
- 1 tsp Vanilla Extract
- ½ c Maple Syroup
- ½ c Pomegranate Syroup or Grape Syroup
- ¼ tsp Salt
- 1 tsp Sesame seeds
- ½ c Sugar
- 100 g Butter
- 2 tbsp Powedered Sugar
- ½ c Blackberries - optional
- ½ c Strawberries - optional
- ½ c Blueberries - optional
- ½ c Pomegranete - optional
- ½ c Dark Chocolate
- ¼ bunch Fresh Mint
INSTRUCTIONS
- Bread | Cut bread into shapes like square and or circle.
- Fruits | Wash and slice the fruits into desired shapes. You can use any fruit of your preference or available. I personally like to use Pomegranate and or other berries due to the richness of the flavors and colors.
- Egg Mixture | In a bowl, add eggs, milk, cinnamon, sugar, vanilla, salt, and sesame seeds. Mix well until there is an even consistency.
COOKING
- Heat on medium to low heat a large non-stick pan and add enough butter to coat the bottom of the pan generously.
- Dip the pieces of the cut bread into the egg mixture and soak for 10-15 seconds, making sure the bread soaks as much of the egg mixture as possible, not too much that it falls apart.
- Gently place the soaked bread pieces on the heated pan and cook until the egg mixture is evenly toasted with pan marks on both sides. The key to getting the spongy and soft texture is not to overcook.
PLATING
- On a large plate, stack the cooked bread and decorate as you like. Be creative with your plating and most importantly have fun!
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