The tradition of toasting bread is as old as this wonderful product itself.
At the stake, over the coals, in the pan - as soon as they do not try to do it.
And today we will dip it in milk before frying.
Why - you will find out a little lower, the products will take a minimum, and they are listed in recipes, so for now, figure out better how many kids your kitchen will contain, and make a list of lovers of golden-toasted croutons.
Bread in a pan in milk - general principles of preparation
1. It is best to use slightly browned white bread or baked goods. Fresh crumb quickly absorbs milk, and after cooking may be insufficiently fried. Bakery products are cut into small slices with a thickness of 0.6 cm to one centimeter or take already cut into pieces.
2. Milk is used to wet the bread before roasting and significantly affects the taste of the finished dish. Usually milk is mixed with raw eggs and salt. To prepare a sweet dessert, sugar is added to it. To diversify the taste, the milk mixture is mixed with fruits, cheese or herbs. Often, when steamed in ordinary milk, they fry the stewed sugar with fruit and put in the bread soaked in sugar and bring to readiness, languishing under the lid.
3. To fry bread in a pan in milk, it is best to take a thick-walled “grandmother's” pan or a modern one with non-stick coating. It is important to warm the dish and oil well so that the milk mixture does not spread, but immediately fixes on pieces.
4. Butter can be taken as butter or vegetable, but it is best to use a mixture of fats. Be sure to monitor the amount of oil in the pan. With a lack of fat, bread can burn, and with a large amount of it, it turns out to be excessively fat. The fire must be moderate, otherwise the butter and crumbs in it will be charred, and the fried bread will have an unpleasant rancid taste.
Bread in milk in a pan - "Sweet toasts"
Ingredients:
• half a loaf;
• half a glass of pasteurized milk;
• 50 gr. granulated sugar;
• a quarter cup of drinking water.
Cooking method:
1. Cut the loaf into slices of a centimeter thickness.
2. Dissolve granulated sugar in hot water until it is completely dissolved and pour milk into the syrup, stir.
3. Pour high-quality lean oil into the pan with thick walls so that it completely covers the bottom and warm it well.
4. Dip a slice of the loaf on one side in milk, then quickly turn it over to wet the other side and immediately put it in the pan. Everything needs to be done very quickly so that the bread crumb does not have time to get wet.
5. When the bottom side of the piece soaked in milk turns golden, turn the slice over and fry the other side.
Bread in milk in a pan with an egg
Ingredients:
• loaf;
• two eggs;
• pasteurized 3.2% milk 100 ml;
• two tablespoons of sugar, sand;
• refined oil, best sunflower;
• creamy "Peasant" oil for frying.
Cooking method:
1. Cut the loaf into thin slices.
2. In a small bowl, lightly blot the eggs, add granulated sugar, pour in the milk and, thoroughly mixing, bring the mixture to homogeneity.
3. Put a little butter in a pan, add a little refined vegetable oil to it, and warm the mixture of fats well over a small fire.
4. Dip slices of bread in a sweet milk mixture and fry on both sides until a slight blush.
Bread in milk in a pan - "Dessert croutons with honey"
Ingredients:
• four eggs;
• 120 ml of cow's milk;
• stale loaf - 8 pieces;
• two teaspoons of crushed cinnamon;
• a small orange;
• liquid honey;
• natural butter for frying;
• fresh berries of raspberries, currants, pieces of fruit can be.
Cooking method:
1. Scale the orange with boiling water and scrape the zest with it with a fine grater.
2. In a cup, blot the eggs until smooth.
3. Mix warm, not hot, milk with cinnamon and orange zest. When the mixture has cooled, carefully, constantly stirring, insert eggs into it.
4. Slightly dip a slice of the loaf on both sides in the milk mixture and let it soak a little by placing the slice on a plate or cutting board. At one time, you can prepare 2-3 pieces, it all depends on the size of the pan.
5. While the bread is soaked, melt and heat the butter in a pan. Then put bread soaked in cinnamon milk in hot fat and fry on each side until golden.
6. When serving, pour the croutons with honey and serve with fresh berries or chopped fruits under a cup of tea or coffee.
Bread in milk in a pan - "Apple croutons with sour cream"
Ingredients:
• white wheat bread or loaf - 200 g .;
• 70 gr. butter;
• half a glass of 20% sour cream;
• two small apples;
• a spoonful of sugar;
• 100 ml of 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. On a medium heat, in a pan, melt a spoonful of butter and dip the apple slices into it. Add a spoonful of granulated sugar, sprinkle with cinnamon. Stir well, simmer under the lid until the pieces are completely softened, cool.
3. Put a little butter and vegetable oil in a clean pan, warm. In a hot mixture of fats, put slices of bread moistened with milk.
4. When the bottom side is well browned, turn over, brush with sour cream and put some stewed apples on it. Put a little sour cream on top and cover the pan with a lid.
5. Reduce the flame to a minimum and darken the croutons for five minutes. Then extinguish the fire and hold under the lid for three minutes.
Bread in milk in a pan - "Cheese toasts"
Ingredients:
• 16 slices of white, slightly dried bread;
• 100 gr. mild hard cheese;
• two eggs;
• two tablespoons of sour cream;
• 120 ml pasteurized milk.
Cooking method:
1. Grate the cheese with the finest grater. Press garlic or grate it, like cheese, in a fine grater.
2. Pour the eggs into a separate bowl, add a little salt and beat, but not so much that the yolks mix evenly with the proteins.
3. Pour the eggs into the crushed cheese, add the sour cream, garlic and mix thoroughly.
4. Slices of bread quickly dipped in 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 focus on the size of the pan and not prepare more bread than you can fry at a time.
5. Roll the pieces moistened with milk in a cheese mixture and fry in vegetable oil until a slight blush.
6. If the mixture is too thick and you can’t roll bread with it, apply a thin layer of cheese on one side and fry it first. Then grease the second side of the slice with cheese, turn and fry.
Bread in milk in a pan - "French banana toasts"
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, 60 g.
Cooking method:
1. Grate a banana on a fine grater, pour the egg into the resulting mashed potatoes, add vanilla sugar, sweeten with ordinary and mix thoroughly.
2. Pour milk into a wide, deep plate.
3. On a moderate fire, melt butter in a pan.
4. Each bread slice quickly dip on both sides in milk, then in a banana mixture and immediately put in a pan.
5. Fry one side for two minutes, then flip over and fry the other.
6. Do not use intense fire, otherwise the butter will burn and the toasts will become unpleasant and rancid in taste.
7. Sprinkle the finished toasts with powdered sugar and serve with honey or sour cream.
Bread in milk in a pan - "Spicy croutons with herbs and suluguni"
Ingredients:
• 200 gr. stale loaf;
• half a glass of milk;
• eggs - 3 pcs.;
• white flour - 60 gr.;
• 150 gr. uncooked suluguni;
• fresh parsley - several branches;
• spices to taste.
Cooking method:
1. Suluguni grate on a medium grater, chop the parsley with a knife. Slice the loaf into slices no more than 0.6 cm thick.
2. Introduce flour, eggs into milk and beat well.
3. Add spices to your taste, a little salt, chopped parsley, cheese and mix thoroughly.
4. Dip the loaf sliced into slices in batter on both sides and fry in vegetable oil until golden brown.
Bread in milk in a pan - cooking tricks and useful tips
• Using only milk to wet bread, you need to quickly dip bread slices into it so that the crumb does not have time to absorb too much. Soaked bread will stick to the pan and burn.
• You can take any frying oil, and if there is no oil, creamy margarine is also suitable.
• Vegetable oil always leaves less than butter, but when frying in cream, the crispy crust is more tender.
• Milk, if desired or necessary, can be replaced with other dairy products. For example, sour cream will give croutons preparing bread from a pan to a greater splendor, kefir - a more astringent taste, and cream will impregnate the pieces with a more refined aroma.
• The first slices always turn out a little more oily. To remove excess fat, lay the first fried slices on a disposable towel.
• If you want bread fried in milk, but not blackened, dry a little sliced fresh in the oven and use after cooling.
• It will be unfair to bypass another recipe. Perhaps he will like it more than the ones described above, since it was with him that most likely the tradition began to fry bread in milk in a pan. Need a coarse "gray" loaf of flour of the second grade. Cut into pieces, a centimeter thick, cover with a sheet of paper and leave overnight. Grind and grind a couple of garlic cloves in a mortar, add salt, add two pinches of black and one red pepper, mix and apply a little bit on bread slices on one side. The second side will be dipped in milk. Soften a tablespoon of thick cream or homemade butter, rub there 70 grams of dried cheese. In a frying pan, drain the fat from the fat, put the greaves back, drain the lard. You will have to fry everything very quickly, so prepare sharp slices in advance. Pour 1-2 large tablespoons of lard into a preheated pan, dip a suitable number of garlic slices in the milk with the unoiled side and put it down in the pan. As soon as they are browned - turn over and put in half a teaspoon of the cheese-oil mixture, smooth. Let the other side lighten.
