Skip to main content
Main

Bread Sauted

Bread slices dipped in beaten egg, milk, salt, and sugar, then fried and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Sauted

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the batter

  1. Beat the egg in a shallow dish.

  2. Add the salt, sugar, and milk; beat thoroughly.

  3. Dip stale slices of bread in the mixture until soft.

Fry and serve

  1. Drain the bread and fry in a little hot cooking oil, turning to brown both sides.

  2. Sprinkle with powdered sugar and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Binds the milk mixture and helps the bread hold together while frying.
Milk
Soaks into the bread, adding moisture and softening it for frying.
Stale bread
Absorbs the custard-like mixture and fries to a crisp, golden exterior.
Sugar
Adds sweetness and helps the surface brown during frying.

The step that matters

Fry in hot oil and turn to brown both sides. If the oil is not hot enough, the bread absorbs excess oil and turns greasy instead of crisp. Turning ensures even browning and a set exterior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More bread fritters recipes

Spanish 14German 7 See all 52 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes