Nepali Black Tea Sel Roti French Toast with Honey
Crisp Nepali sel roti rings soaked in a Nepali Black tea custard and pan-fried like French toast, drizzled with mountain honey—a sweet Himalayan tea-time treat.
This dessert gives sel roti, Nepal's beloved ring-shaped sweet rice bread, a tea-infused makeover. Soaking the rings in a custard scented with Nepali Black tea adds a floral, muscatel layer that turns a humble snack into something special.
The tea is brewed lightly and steeped into warm milk so its delicate aroma carries through without bitterness. As the soaked rings caramelize in the pan, the tea's clean sweetness melds with vanilla and a hint of cardamom for a fragrant, golden result.
If you cannot find sel roti, thick slices of brioche or a firm sweet bread make a fine substitute, soaking up the tea custard just as happily. The goal is a crisp, custardy exterior framing a soft, aromatic center.
Serve warm, drizzled generously with honey and a dusting of toasted sesame or chopped pistachios. A cup of Nepali Black alongside doubles down on the floral theme for a cozy Himalayan-inspired tea time.
Ingredients
- 4 sel roti rings (or thick slices of brioche)
- 1 cup whole milk
- 1 tbsp Nepali Black tea leaves (or 2 tea bags)
- 2 large eggs
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom
- 1 tbsp butter, for frying
- 3 tbsp honey
- Toasted sesame seeds or chopped pistachios, for garnish
How to make it
- 1Warm the milk until just steaming, remove from heat, add the Nepali Black tea, cover, and steep 5 minutes. Strain out the leaves.
- 2Whisk the eggs with sugar, vanilla, and cardamom, then whisk in the warm tea-infused milk to make a custard.
- 3Soak the sel roti rings (or brioche slices) in the custard for 1–2 minutes per side until well saturated but not falling apart.
- 4Melt butter in a non-stick pan over medium heat. Fry the soaked rings until golden and crisp on both sides, about 2–3 minutes per side.
- 5Transfer to plates and drizzle generously with honey.
- 6Garnish with toasted sesame seeds or chopped pistachios and serve warm with a cup of Nepali Black tea.
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