Bob Terwilliger wrote:
> Jean B wrote:
>
>>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>>> dish (with no poppyseeds) that is kind-of like French toast. Now I am
>>>> blanking on the name of it.
>>> Something like this?
>>>
>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>
>>> Bob
>> PS The one I consumed did not have the very top of the fried bread
>> submersed. I thought that gave the whole thing a very interesting
>> texture.
>
>
> The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
> Thursday nights here are "Indian Night" for dinner. The cooks are from the
> Indian subcontinent (mostly India and Bangladesh), so they take extra care
> to show what they can do. The version they serve also has the crisp top.
>
> Bob
>
Ah. Have you tried it or just seen it? If the former, what do
you think? I found it rather intriguing and quite worthy of
experimentation. I printed the recipe you posted and am now
looking at others for comparison. Most recipes call for the bread
to be soaked.

--
Jean B.