Panada
Ingredients
Directions
Prepare the bread
Cut the bread into 2-inch squares.
Toast the bread until nicely browned.
Assemble and serve
Place the toasted bread in a bowl.
Sprinkle salt over the bread.
Pour boiling water over the bread.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Stale bread
- Provides the body of the soup; its dry, open crumb soaks up the hot water.
- Boiling water
- Softens the bread and turns it into a soft, spoonable soup.
The step that matters
Toast the bread until nicely browned. Browning through toasting adds roasted, nutty flavour via the Maillard reaction. Pale bread tastes flat and bland once the water is added.
“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.
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