Panada
Ingredients
Directions
Cut the bread into 2‑inch squares.
Toast the bread until nicely browned.
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
- Soaks up the hot broth and becomes soft, giving the soup its body and texture.
The step that matters
Toast the bread until nicely browned. Toasting drives the Maillard browning reaction, which builds nutty, roasted flavor. Under-toasted bread stays pale and bland, and the broth will taste flat.
“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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