I owe most of my Balkan cuisine knowledge to my mother-in-law and I’m grateful that she willingly shares everything she knows. I mean, she’s been cooking for a very long time, and she’s a pretty decent cook. So, I take advantage of that. Plus she has loads of cooking magazines from way back, meaning I literally have a Balkan food library at my disposal

So this Prženice/French toast recipe is from her. She doesn’t give out the recipe usually, she just tells me how (at least for basic things) and that’s ok coz I get to learn on my own, she gives out all the necessary.

I totally love Prizenice. When hot the bread is crunchy outside and soft on the inside. It’s like eating pancake bread if that exists (should actually google that), and has become the go-to whenever I have old bread, or sometimes I just keep the bread intentionally to make them for breakfast when I feel like something comforting, or I’d just make these Citrusy Strawberry scones, they’re just as comforting and come out really quick too.

Ingredients

Bread: The bread obviously has to be older to hold up the batter and make good Prženice, at least a day or two old.

Oil: You have to use a neutral oil as you would when deep frying.

Batter: The batter has to be of a pancake or crepes consistency.

What to eat with

Prženice/French toast is usually eaten for breakfast with savory foods; like cheese, eggs, ajvar, and the like. You may, however, have them with sweet spreads like jam or Nutella, or just have them plain because they’re just as good without anything added on to them,

Video

Below is a short video to illustrate how I actually make Balkan French toast.

video of Prženice/French toast