Fried Bread
Ingredients
Directions
Prepare
Cut the stale bread into small dice.
Heat the lard in a small saucepan until hot.
Fry
Add the bread to the hot lard and fry until golden brown.
Drain and serve
Drain the excess fat and place the bread on kitchen paper for a few minutes.
Transfer the bread to a serving dish and serve.
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
- Its dried structure crisps and browns quickly in hot fat, forming a crunchy exterior.
- Lard
- Hot fat conducts heat quickly, browning the bread and giving it a crisp surface.
The step that matters
Fry in properly hot lard. Hot fat quickly sears the outside of the bread, creating a crisp crust and limiting how much fat it absorbs. If the lard is too cool, the bread turns greasy; if too hot, it scorches before cooking through.
“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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