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Romanian fried bread - paine prajita in ou, or simply 'frigarui de paine' in some regions - is the Romanian counterpart to French toast, made by soaking thick white bread slices in a sweet egg-and-milk batter before frying in lard or oil until puffed and golden. Vanilla sugar, a staple of Romanian baking, infuses the batter with a warm, fragrant sweetness that perfumes the kitchen as the bread fries. Eaten warm, straight from the pan, this is a deeply nostalgic morning comfort - the kind of breakfast that Romanian grandmothers make on cold winter mornings. Serve with fruit jam, honey, or a spoonful of sour cream for a perfect contrast.
Prep
5 min
Cook
15 min
Total
20 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
In a wide, shallow bowl, beat the eggs with the milk, sugar, vanilla sugar, and salt until well combined.
Dip the thick bread slices into the egg mixture, turning to coat both sides and allowing a few seconds for the bread to absorb the liquid.
Heat a generous layer of oil or lard in a heavy skillet over medium heat until shimmering.
Add the soaked bread slices and fry for 2-3 minutes until the underside is deeply golden. Flip and fry the other side for 2 minutes.
Drain briefly on paper towels to remove excess oil. Serve warm with fruit jam, honey, or sour cream.
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