You can make interesting and, most importantly, tasty products from bread. There are many options for frying bread. You can use both white and rye bread. The most common type of fried bread is the popular croutons. This recipe is very simple, and even a child can make croutons according to this recipe under the strict guidance of an adult. Cooking begins by frying the bread in any oil in a frying pan. At the same time, you need to start preparing the mass. To do this, beat two or three eggs (depending on the portion) with salt and a small amount of milk. The bread, fried on both sides until crisp, is then filled with the prepared mixture and left on the stove until cooked. You can eat ready-made croutons with sour cream.
How to fry bread according to a different recipe?
Another way to fry bread is to fry bread, preferably rye, in hot vegetable oil until golden brown and then rub the finished crispy bread pieces with garlic. In another variation of this method, garlic is replaced with any sweet mass, such as jam or jam, or with a sauce consisting of mayonnaise and ketchup.
One of the most delicious recipes is various sandwiches. To prepare one of these, small pieces of white bread or loaf are taken, both sides are thoroughly fried in oil and laid out on a flat plate. While the bread is cooling, the mixture is being prepared. To do this, grate 2-3 hard-boiled eggs on a coarse grater, cheese on a fine grater, then everything is mixed with mayonnaise. The resulting mixture is brushed onto toasted pieces of bread.
What could be simpler than garlic bread? But even here there are many options and cooking secrets. After all, it is necessary not to dry out the bread, not to saturate it with too much oil. You can cook it in the oven, but today we are planning on fried bread with garlic. This bread is very good served with borscht or broth. Beer lovers will be happy to treat themselves to this snack. If you cut the bread into cubes, these croutons are perfect for salads.
So, let's start cooking. For fried bread with garlic, obviously, these products are quite enough. But if we also want to prepare a delicious sauce, we’ll take sour cream and dill. It is better to take black or gray bread, although I think it would be nice with white. I already had the black bread sliced, and I sliced the gray bread thicker.
Today we will prepare two versions of garlic croutons. The first one is the simplest. Slice the bread and fry in vegetable oil on both sides. In order for the bread to quickly crust and not absorb a lot of oil, it must be hot. Fry for about a minute on each side.
Place the bread on a board or plate and rub both sides with half a clove of garlic.
This fried garlic bread is great for making sandwiches with sprats, fresh vegetables or cheese.
Now let's prepare the second version of fried bread with garlic. Take 5-6 cloves of garlic, passed through a press, add half a teaspoon of vegetable oil and a pinch of salt.
Mix the garlic paste and spread it on the slices of bread. Place the bread in a stack and press down slightly with your hand. Let the bread soak for 10 minutes. After five minutes, swap the top and bottom slices so that they are all evenly soaked in the garlic paste.
After 10 minutes, scrape off the garlic paste with a knife, otherwise it will burn in the oil during frying. Cut the slices of bread crosswise, about 1.5-2 cm.
Heat the vegetable oil and lay out the slices of bread. After a minute, turn over and fry on the other side.
While the breadsticks are fried on both sides, let's quickly prepare a delicious sauce. Mix sour cream with finely chopped dill and two cloves of garlic, add a pinch of salt.
That's it, two versions of fried bread with garlic are ready. The scents are wonderful! I invite everyone to the table: some with beer, some with broth, and some just like that, with sauce - everyone will be satisfied!
With sauce - simply delicious! The croutons remained soft on the inside and had a wonderful, aromatic crust on the outside.
Help yourself!
The tradition of frying bread is ancient, as is this wonderful product itself.
On a fire, over coals, in a frying pan - as soon as they try to do it.
Today we will dip it in milk before frying it.
You’ll find out why below; you’ll need a minimum of ingredients, and they’re listed in the recipes, so for now, better figure out how many kids your kitchen can accommodate, and make a list of those who love golden brown croutons.
Bread in a frying pan in milk - general cooking principles
1. It is best to use slightly stale white bread or baked goods. Fresh crumb quickly absorbs milk, and after cooking it may not be cooked enough. Bakery products are cut into small slices with a thickness of 0.6 cm to one centimeter or taken already cut into pieces.
2. Milk is used to moisten the bread before frying and greatly affects the taste of the finished dish. Usually milk is mixed with raw eggs and salt. To prepare a sweet dessert dish, granulated sugar is added to it. To diversify the taste, the milk mixture is mixed with fruits, cheese or herbs. Often, when frying, fruits stewed with sugar are placed on bread soaked in regular milk and brought to readiness, simmering under the lid.
3. To fry bread in a frying pan in milk, it is best to take a thick-walled “grandmother’s” frying pan or a modern one with a non-stick coating. It is important to warm the vessel and oil well so that the milk mixture does not spread, but immediately adheres to the pieces.
4. You can use either butter or vegetable oil, but it is best to use a mixture of fats. Be sure to keep an eye on the amount of oil in the pan. If there is not enough fat, the bread can burn, and if there is too much fat, it can turn out to be too fatty. The heat should be moderate, otherwise the butter and crumbs in it will char, and the fried bread will have an unpleasant rancid taste.
Bread in milk in a frying pan – “Sweet toast”
Ingredients:
Half a loaf;
Half a glass of pasteurized milk;
50 gr. granulated sugar;
A quarter glass of drinking water.
Cooking method:
1. Cut the loaf into centimeter-thick slices.
2. Dissolve granulated sugar in hot water until it is completely dissolved and pour milk into the syrup, stir.
3. Pour high-quality vegetable oil into a frying pan with thick walls so that it completely covers the bottom, and heat it well.
4. Dip one side of the loaf into milk, then quickly turn it over to wet the other side and immediately place it in the pan. Everything needs to be done very quickly so that the bread crumb does not have time to get soggy.
5. When the bottom side of the slice dipped in milk turns golden, turn the slice over and fry the other side.
Bread in milk in a frying pan with egg
Ingredients:
Two eggs;
Pasteurized 3.2% milk 100 ml;
Two tablespoons of sugar, sand;
Refined oil, preferably sunflower;
Creamy “Peasant” oil for frying.
Cooking method:
1. Cut the loaf into thin slices.
2. In a small bowl, lightly beat the eggs, add granulated sugar, pour in the milk and, stirring thoroughly, bring the mixture until smooth.
3. Place a little butter in a frying pan, add a little refined vegetable oil to it and heat the fat mixture well over low heat.
4. Dip the pieces of bread into the sweet milk mixture and fry on both sides until lightly browned.
Bread in milk in a frying pan – “Dessert croutons with honey”
Ingredients:
Four eggs;
120 ml cow's milk;
Stale loaf – 8 pieces;
Two teaspoons of crushed cinnamon;
Small orange;
Liquid honey;
Natural butter for frying;
Fresh raspberries, currants, maybe pieces of fruit.
Cooking method:
1. Scald an orange with boiling water and scrape the zest from it with a fine grater.
2. Whisk the eggs in a bowl until smooth.
3. Mix warm, not hot, milk with cinnamon and orange zest. When the mixture has cooled, carefully, stirring constantly, add the eggs.
4. Lightly dip a piece of loaf on both sides into the milk mixture and let it soak in it a little, placing the slice on a plate or cutting board. You can prepare 2-3 pieces at a time, it all depends on the size of the pan.
5. While the bread is soaking, melt and heat the butter in a frying pan. Then place the bread soaked in cinnamon milk into the hot fat and fry on each side until golden brown.
6. When serving, pour honey over the croutons and serve with fresh berries or chopped fruit with a cup of tea or coffee.
Bread in milk in a frying pan – “Apple croutons with sour cream”
Ingredients:
White wheat bread or loaf – 200 gr.;
70 gr. butter;
Half a glass of 20% sour cream;
Two small apples;
Spoon of sugar;
100 ml milk of any fat content;
A small pinch of cinnamon.
Cooking method:
1. Cut the bread into thin slices. Peel the apples and cut the fruits into small cubes.
2. Melt a spoonful of butter in a frying pan over medium heat and drop the apple pieces into it. Add a spoonful of granulated sugar and sprinkle with cinnamon. After mixing well, simmer under the lid until the pieces are completely softened, cool.
3. Put a little butter and vegetable oil in a clean frying pan and heat it up. Place pieces of bread soaked in milk into the hot fat mixture.
4. When the bottom side is well browned, turn it over, brush with sour cream and place some stewed apples on it. Place a little more sour cream on top and close the pan with a lid.
5. Reduce the flame level to low and simmer the croutons for five minutes. Then turn off the heat and keep covered for three minutes.
Bread in milk in a frying pan – “Cheese toast”
Ingredients:
16 slices of white, slightly dry bread;
100 gr. mild hard cheese;
Two eggs;
Two spoons of sour cream;
120 ml pasteurized milk.
Cooking method:
1. Grate the cheese with the finest grater. Press the garlic with a press or grate it, like cheese, into a fine grater.
2. Pour the eggs into a separate bowl, add a little salt and beat, but not too much, enough so that the yolks mix evenly with the whites.
3. Pour the eggs into the shredded cheese, add sour cream, garlic and stir thoroughly.
4. Quickly dip the bread slices into the milk, remove and leave for a minute so that it is well absorbed. Do not soak all the bread at once, it is enough to first prepare only three slices or be guided by the size of the pan and do not prepare more bread than can be fried at one time.
5. Roll the pieces soaked in milk in the cheese mixture and fry in vegetable oil until lightly browned.
6. If the mixture is too thick and you can’t roll the bread with it, apply a thin layer of cheese on one side and fry it first. Then brush the second side of the slice with the cheese mixture, turn it over and fry.
Bread in milk in a frying pan - “French banana toast”
Ingredients:
Four thin large slices of bread (white);
One banana;
A teaspoon of sugar;
Half a teaspoon of vanillin;
One egg;
Half a glass of milk;
Powdered sugar - 1/2 tbsp. l.;
Homemade butter, butter – 60 gr.
Cooking method:
1. Grate the banana on a fine grater, pour the egg into the resulting puree, add vanilla sugar, sweeten with regular sugar and stir thoroughly.
2. Pour milk into a wide, deep plate.
3. Melt the butter in a frying pan over moderate heat.
4. Quickly dip both sides of each bread slice into milk, then into the banana mixture and immediately place in the pan.
5. Fry one side first for two minutes, then turn over and fry the second.
6. Do not use high heat, otherwise the butter will burn and the toast will taste unpleasant and rancid.
7. Sprinkle the finished toast with powdered sugar and serve with honey or sour cream.
Bread in milk in a frying pan – “Savory croutons with herbs and suluguni”
Ingredients:
200 gr. stale loaf;
Half a glass of milk;
Eggs – 3 pcs.;
White flour – 60 gr.;
150 gr. unsmoked suluguni;
Fresh parsley - a few sprigs;
Spices - to taste.
Cooking method:
1. Grate the suluguni on a medium grater and chop the parsley with a knife. Cut the loaf into slices no more than 0.6 cm thick.
2. Add flour and eggs to the milk and beat everything well.
3. Add spices selected to taste, a little salt, chopped parsley, cheese and stir thoroughly.
4. Soak the sliced loaf in the batter on both sides and fry in vegetable oil until golden brown.
Bread in milk in a frying pan - cooking tricks and useful tips
Using only milk to moisten the bread, you need to quickly dip the pieces of bread into it so that the crumb does not have time to absorb too much. Soggy bread will stick to the pan and burn.
You can use any oil for frying, and if you don’t have oil, creamy margarine will do.
Vegetable oil always uses less than butter, but when frying in butter, the crispy crust turns out to be more tender.
Milk, if desired or necessary, can be replaced with other dairy products. For example, sour cream will give croutons prepared from bread in a frying pan more fluffiness, kefir will give a more tart taste, and cream will imbue the pieces with a more subtle aroma.
The first bites are always a little more buttery. To remove excess fat, place the first fried slices on a disposable towel.
If you want bread fried in milk, but you don’t want stale bread, dry some fresh bread, cut into pieces, in the oven and use it after it has cooled.
It would be unfair to leave out yet another recipe. Perhaps you will like it more than those described above, since it is with this that, most likely, the tradition of frying bread in milk in a frying pan began. You need a coarse “gray” loaf made from second-grade flour. Cut into pieces, one centimeter thick, cover with a sheet of paper and leave overnight. In a mortar, crush and grind a couple of cloves of garlic, add salt, add two pinches of black and one pinch of red pepper, stir and apply a little at a time onto the bread slices on one side. The other side will be dipped in milk. Soften a tablespoon of heavy cream or homemade butter, grate 70 grams of dried cheese into it. Melt the fat from the lard in a frying pan, set aside the cracklings, and drain the lard. You will have to fry everything very quickly, so prepare the spicy slices in advance. Pour 1-2 large spoons of lard into a heated frying pan, dip a suitable number of garlic slices, uncoated side into the milk and place it side down in the frying pan. As soon as they brown, turn them over and add half a teaspoon of the cheese-butter mixture and smooth them out. Let the other side brown too.
Recipes for making sweet croutons from white bread.
Nowadays there are a huge number of delicious confectionery products in stores, and at an affordable price. Many of us have almost forgotten the taste of homemade cookies and straws. And once upon a time, sweet bread fried in a frying pan was a joy for children. After all, in times of shortage it was difficult to find sticks or cookies.
There are many recipes for croutons in a frying pan. This option is considered Scandinavian. It was from those regions that the food came to us. You can prepare breakfast simply with milk or with the addition of an egg. This makes the dessert the most delicious and juicy.
Ingredients:
- 210 ml high fat milk
- Half a stale loaf
- A little sugar
- Butter
Recipe:
- Everything is quite simple. It is necessary to cut yesterday's bread into thin slices
- The ideal thickness is 1.5 cm. This way, the slice can be well saturated with liquid
- Next, pour the milk into a bowl and warm it up a little in the microwave.
- Add granulated sugar and stir until sugar dissolves.
- After this, melt the oil in a hot frying pan and wait until it sizzles.
- After this, dip the pieces in milk and place the slices in oil
- Keep on each side for 3-5 minutes
This breakfast is more delicious because the recipe contains an egg. It makes the taste of the bread more tender and rich.
Ingredients:
- 2 raw eggs
- 150 ml milk
- 50 g granulated sugar
- Half a loaf
- Oil
Recipe:
- Cut stale white bread or loaf into 1.5 cm thick slices
- After this, beat the eggs a little with a fork, you do not need to achieve foam
- It is enough for the yolk and white to become indistinguishable in color
- After this, milk is poured in and the mixture is sweetened
- Heat a frying pan to high temperature and add a little oil
- Now soak each bread slice in the substance for 1-2 minutes on each side.
- After this, place the pieces of bread in oil and fry until golden brown.
There are many recipes for making a sweet breakfast using dairy-free bread. The most popular are breakfasts with condensed milk and wine.
With wine
A very unusual and unusual recipe for our area.
Ingredients:
- 250 g bread
- 20 g powdered sugar
- 110 ml red wine
- Cinnamon, vanilla
- 2 squirrels
- Oil
Recipe:
- Initially, it is necessary to cut off the crusts from the stale loaf
- After this, the crumb is cut into thin slices measuring 2 by 3 cm
- In a small but deep bowl, stir the wine with powdered sugar and cinnamon.
- Now, in another bowl, turn the whites into a fairly homogeneous mass.
- There is no need to whip into foam. Dip the slices in the wine mixture and protein foam
- Place the bread strips in hot oil and fry until golden brown.
With condensed milk
Quite an unusual option for a sweet breakfast. It is prepared with condensed milk.
Ingredients:
- 150 ml condensed milk
- 50 ml boiled water
- 300 g bread
- Oil
- 3 eggs
R recipe:
- Cut the remains of yesterday's loaf into thick slices
- In a deep bowl, mix condensed milk with boiled water and eggs
- Now heat the oil, and when it starts to “shoot”, lay out the pieces of bread
- They must first be dipped in the milk-egg mixture and fried until golden brown.
There are also plenty of options for this breakfast. You can cook bread with cheese or vanilla. Croutons in a crispy crust.
Ingredients:
- 140 ml milk
- 2 raw eggs
- 300 g loaf
- Sugar
- 100 g hard cheese
- Oil
Recipe:
- Cut the remains of yesterday's loaf or bread into small cubes of the same size
- After this, in a bowl, turn the eggs with milk and sugar into a homogeneous substance
- Separately, turn the hard cheese into crumbs. To do this, use a grater or blender.
- Heat the oil in a frying pan. Dip cubes in milk-egg mixture and roll in cheese crumbs
- Fry the cubes until golden brown
As you can see, you can make a very tasty breakfast from bread and milk. Delight your kids with a recipe from your childhood.
VIDEO: Delicious bread breakfast
Even the poor English knights of the distant Middle Ages knew how to make toast with egg and milk. The recipe for baked bread has spread all over the world and acquired many interesting variations, while remaining one of the fastest and most beloved breakfasts by many. It's amazing that a taste familiar from childhood, supplemented with some simple ingredient, such as sugar, can replace even a delicious dessert.
Very easy to prepare
5 little culinary secrets
Use our tips!
- It is best to use stale bread. Because fresh bread after cooking may seem soggy or undercooked inside.
- It is important to warm up the oil properly. And this needs to be done before frying, so that the mixture of egg and milk in which we dip the bread does not spread over the frying pan.
- Remember to keep an eye on the oil in the pan. If there is too much of it, the croutons will turn out greasy, and if there is not enough oil, they can burn.
- Butter will make the croutons more delicate in taste. However, to prepare it you will need more than vegetable, and this will significantly increase the calorie content of the dish.
- You can use the oven. For example, when using additional ingredients, which at the time of preparation must be placed on top of a piece of crouton. Then the “cap” will not fall apart, and the bread will be well fried.
The classic recipe, inherited from brave knights, is completely unpretentious. Having practically not a penny to their name, these people were often content with what God sent or what they could ask for in the nearest taverns. They used: old bread, a pinch of salt, slightly sour milk, a stale piece of cheese, tomato trimmings, a slice of smoked meat, if the innkeeper came across too generous. A piece of bread was dipped in milk, well salted, in good times smeared with butter, then fried on both sides on a hot stone, and the finished crouton was decorated on top with everything that remained at the bottom of the bag.
Classic crouton recipe
The recipe for croutons with milk and eggs has survived to this day almost unchanged. But, the main thing is that now we can not be content with leftovers, but prepare a full meal (or snack), using the most affordable products.
- eight slices of regular white bread or loaf;
- three tablespoons of vegetable oil (for frying);
- two medium-sized eggs;
- one glass of milk, optimally 3.5% fat;
- salt, sugar to taste.
You can make croutons with egg and milk either salty or sweet, depending on your taste preferences. The cooking recipe will differ only in the amount of sugar.
- Place a frying pan with oil on the stove so that it has time to heat up.
- Cut the bread into thin slices if you like a crispier crust, or into thick slices if you prefer a softer inside. Already sliced loaf or toast bread is perfect.
- In a container with high edges and a wide bottom (so that at least one piece of bread fits freely), beat the eggs until smooth. For whipping, you can use either a mixer or a whisk; even an ordinary fork will do.
- While stirring the eggs, pour the milk into the container and beat everything again until smooth.
- If you want to get a salty dish, then you need to salt the resulting mixture and add a pinch of sugar to enhance the taste. And if you prefer sweet fried bread in egg and milk, then the amount of sugar should exceed the amount of salt.
- Place a piece of bread into the resulting mixture so that it is completely hidden under it. If the bread is stale or you cut it into thick layers, then keep it in the mixture for 20 seconds to soften and better soak. Thin slices should be held for no more than 5 seconds. When the mixture becomes small, dip the bread on both sides.
- Carefully place a piece of bread dipped in a mixture of milk and eggs onto a hot frying pan. While it's cooking, you can prepare the next piece in a similar manner.
- Fry the bread on each side until golden brown, about 2-3 minutes.
- The first pieces can be placed on a plate lined with a paper towel to drain the oil.
If you have any mixture left when you put the last piece of bread in the pan, you can pour it in next. Fry also - 2-3 minutes on each side.
There are no irreplaceable ingredients
Long loaf croutons with egg and milk are a tremendous success not only because of the simplicity of the recipe and the almost instantaneous speed of preparation, but also because of the unique ability to replace any ingredient without losing the main taste! So, if there are not enough eggs and milk in your refrigerator, and bread and butter on the shelves, then use the following tips.
- Eggs can be replaced with... Bananas! If you are planning to make a sweet dish, then this fruit is ideal for creating a thick mass in which you need to dip the bread. And if you are planning a serious unsweetened breakfast, then dilute the milk with flour (smaller handful) or grated cheese (larger handful).
- Milk has a significant impact on the taste of croutons. In this regard, it is useful to know how to cook toast with eggs without milk. For example, kefir is suitable for a more tart taste or cream for a soft, refined aroma, and sour cream will give the “batter” a special fluffiness. In addition, the absence of this product in the dish can be compensated for by an extra egg.
- Both vegetable and butter oils are suitable for frying. Even if you have margarine, regular fat, or there is juice left in the frying pan from yesterday's delicious steak, you are a kitchen wizard! And with a certain level of dexterity (and if you have good utensils), you can fry bread with eggs and milk without butter.
- As strange as it may seem, even bread can be replaced! For example, by first preparing simple crumpets from flour and water, which you will later dip into the mixture. But, of course, it is better to look on the shelves for a dried (but not moldy!) brick of bread, loaf, pita bread, bun or bagel.
Remember that only the lack of all the ingredients can stop you from preparing a regular loaf in egg and milk. But your imagination will suggest a recipe for a new unique dish!
Experiments with taste
As we have already found out, the process of preparing a fried loaf with egg and milk does not require any special skills, and the recipe does not contain any complex components. However, if you intend to surprise your guests (or your stomach), then add a few unusual ingredients to the classic instructions.
- Hard cheese will make the dish richer and add a little more crunch to the crust. Don't forget to grate or finely chop it first. In addition, you can sprinkle cheese on an already fried loaf, first rubbing it with garlic or onion.
- Flour will satisfy your hunger with less bread. The main thing is to ensure that the mixture of eggs, milk and flour does not turn out to be too thick.
- A crouton sandwich can be unusual and very satisfying. To do this, after the croutons, you can fry the sausage in the same oil.
- For those with a sweet tooth, we recommend a recipe for sweet croutons with milk and egg. Ready-made croutons can be dipped in jam, preserves or condensed milk (it doesn’t matter whether it’s boiled or not), sprinkled with caramel or any other syrup that you have on hand, or smeared with honey or chocolate spread on the bread.
- Spices will allow you to play with taste. Ground cinnamon and vanillin will give the croutons an elusive aroma of a dessert dish, and powdered sugar will emphasize the sweetness of the upcoming tea party.
- An elegant decoration for your table. These are croutons spread with cream cheese (or whipped cream) and topped with fresh strawberries (or other fruits of your choice).
- Croutons can be a great snack for beer or soup! To do this, you just need a little more salt, a little less milk and eggs, and, most importantly, don’t forget to cut the bread into cubes before cooking.
Even the most sophisticated gourmet can discover salty or sweet croutons from a loaf with egg and milk. Don’t be afraid to come up with something unusual; your stomach will definitely thank you for interesting combinations of foods and new taste sensations.
The simplicity of this recipe and the variety of possible cooking options allow croutons to remain a dish loved by both adults and the smallest knights. By the way, thanks to a simple culinary process, even a child can learn how to make croutons with egg and milk, and subsequently pamper you with these delicacies.
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