Bread sponge cake

Category: Culinary recipes
Bread sponge cake

Ingredients

Butter bread
(I have big pieces,
bread height 13 cm,
cut into pieces 2.5 cm thick)
4 pieces
Eggs 5-6 pcs.
Thick cream 20% 200 ml
Salt pinch
Sugar 3-4 tbsp. l.
Vanilla pinch
Butter or ghee - for frying
Lump mozzarella cheese
Bread sponge cake
2 tbsp. l.
rubbed

Cooking method

  • Cut the bread into thick pieces, cut off the baked crust.

  • Pour cream into a bowl, break eggs, put salt, sugar, vanilla, beat the mass until foam with a whisk.

  • Pour the resulting mass into pieces of bread placed in a bowl, so that the creamy mass hits the bread from all sides. leave the bread for 30 minutes, turn the bread a couple of times to soak in the cream.

  • Preheat a frying pan until hot, melt the butter.

  • Gently (so as not to break) put the pieces of bread in a pan, lift the bread on all sides so that the mass penetrates under the pieces, fry the bread until golden brown.
  • Turn the bread over to the other side.

  • Add mozzarella cheese, grated on a very fine grater, to the remaining creamy mass, mix, and pour this mass onto the bread. raise the bread on all sides so that the mass penetrates under the bread.

  • Cover the pan with a lid, reduce heat, so that the creamy cheese mass is baked until airy.

  • Bread sponge cake

  • Put the finished biscuit on a plate.

  • Bread sponge cake

  • Bread sponge cake

  • Can be garnished with fresh fruit or jam.

  • Bread sponge cake

Note

I make such a biscuit from bread when the bread starts to dry out, or when I urgently need to make a tasty treat for tea, or for breakfast - such a biscuit always goes with a bang!
And a particularly tasty biscuit is obtained from airy, openwork bread inside, for example, from Gastronomic Italian bread.

Cook with pleasure and enjoy your meal!

Husky
Admin, Thank you!! How glad I am to have dropped by here.
We all love fried croutons very much. But it's so boring compared to what I saw here Bread biscuits look so delicious, just mmmmmmmm
I have a question. Do they get so plump from soaking and roasting, or do they have to be chopped so thick?
Admin

husky, Thank you

Usually I take any bread and cut it thinner, it turns out a delicious bread, very soft. Croutons are fried more heavily and drier.

Here is very porous and airy bread (gastronomic, Italian), the structure of the cake, so I specially cut it 3-4 cm thick and soaked it well with the mixture.

So it turned out like a tall "biscuit"

Delicious - but dangerously tasty for the hips and waist
Moskvichk @
Is the mozzarella salty? How is it normal with jam afterwards?
Caprice
We called this a charlotte made of stale bread, made without mozzarella, laid in layers in a baking sheet, alternating with apple or other filling, and baked in the oven ...
Admin
Quote: Moskvichk @

Is the mozzarella salty? How is it normal with jam afterwards?

Mozzarella - unleavened cheese, with very little salt, works like a soft cheese for a bunch, has practically no taste when added to other dishes
Admin
Quote: Caprice

We called this a charlotte made of stale bread,

Bread is such a product that you can invent many interesting dishes from it, this is already your imagination, the presence of related products
Albina
Tatyana, I would never have thought that a biscuit from bread can be made Bookmark.
Admin

Albina, bread is also flour-dough, and if you saturate it with confectionery additives ... and bake

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