How to fry bread. Toasted bread

This article is not about the legendary Ukrainian donuts. More about bruschetta. Bruschetta is an Italian folk dish - toasted bread brushed with olive oil and rubbed with a clove of garlic. In Russian - ordinary garlic croutons. I would like my article to be perceived not as a collection of recipes, but as praise for this simple and healthy snack, which is an excellent alternative to regular bread.

Personally I prefer simple option. I fry pieces of ordinary black bread, cut according to my mood, in an ordinary frying pan with ordinary vegetable oil. During frying I add a little salt on both sides. When the pieces of bread are browned and covered with an appetizing crust, remove them from the heat onto a plate.

I like to rub the croutons with garlic while they are hot, so that my fingers really burn. For normal people, I still recommend letting the bread cool a little. I grate the croutons with regular ones - I was lucky, I got them from my own garden. All proportions of salt and garlic are to your taste. That's all!

I prefer this one procedure. There is an option: first rub the bread with a garlic-salt mixture (in this case, you just need to crush the garlic in a garlic press) and then fry it. But, firstly, it turns out less acute (for some it’s a plus, for others it’s a minus). Secondly, fried garlic acquires a specific smell. It is not very pronounced and not unpleasant, but the natural smell of garlic is still better. Thirdly, I cannot help but remind you that after heat treatment, the beneficial properties of garlic are reduced.

Small lifehacks:

1. It is better to place the bread in a frying pan heated with oil. This way it will absorb less oil.
2. You can make garlic croutons from dried bread or loaf.
3. After cooking, wipe your hands with citrus fruits. They absorb well.

There is a cart and a small cart of different recipes for how people make garlic croutons. For example, some use exclusively Borodino bread, others sprinkle Provençal herbs, others add toppings, others only accept garlic baguette or croutons for Caesar. Therefore, in this article it is impossible not to consider alternative options:

If guests come

There is a super quick garlic appetizer recipe. Cut the rye bread, sprinkle with garlic salt (dried granulated garlic + salt) and fry in a frying pan with butter. There is no difference in taste, and much less hassle. You can sprinkle grated cheese on top of the croutons.

If you have stomach problems

In a frying pan heated with butter (you can use butter), fry the coarsely chopped garlic cloves for 3-4 minutes. Then remove the cloves and “bring to mind” the chopped pieces of black or white bread in the melted garlic-butter mixture. The croutons have a light garlic aroma.

If you need more than just a snack

If you are going to eat garlic croutons as a main dish, you can put fish, tomatoes, ham, and herbs on them. The most suitable and satisfying fillings: canned food grated with a boiled egg, sprats + cucumber + mayonnaise, sour cream + cilantro and a tomato slice.

If you prefer the "light side"

Make a quick garlic baguette. The base is white bread, a roll or, in fact, a baguette. You need to cut them into pieces without cutting all the way through. Filling: finely chopped herbs + garlic (crushed or grated) + softened butter. Brush each piece of bread with this mixture and bake in the oven until golden brown.

Garlic croutons go especially well with any hot dish: borscht, soup, broth. Especially during the cold season. There is no need to remind about such a popular product once again, and everyone is aware of it. But I would be very interested find out your recipes and tricks for making garlic croutons, baguettes or bruschetta.

Croutons, croutons - memories from childhood... I now cook my mother’s delicacies for my tomboy. Classic croutons are ready in 5 minutes. Simple, fast and very tasty!

White bread croutons with egg - Preparation:

What could be simpler than garlic bread? But even here there are many options and cooking secrets. After all, it is necessary not to dry out the bread, not to saturate it with too much oil. You can cook it in the oven, but today we are planning on fried bread with garlic. This bread is very good served with borscht or broth. Beer lovers will be happy to treat themselves to this snack. If you cut the bread into cubes, these croutons are perfect for salads.

So, let's start cooking. For fried bread with garlic, obviously, these products are quite enough. But if we also want to prepare a delicious sauce, let’s take sour cream and dill. It is better to take black or gray bread, although I think it would be nice with white. I already had the black bread sliced, and I sliced ​​the gray bread thicker.

Today we will prepare two versions of garlic croutons. The first one is the simplest. Slice the bread and fry in vegetable oil on both sides. In order for the bread to quickly crust and not absorb a lot of oil, it must be hot. Fry for about a minute on each side.

Place the bread on a board or plate and rub both sides with half a clove of garlic.

This fried garlic bread is great for making sandwiches with sprats, fresh vegetables or cheese.

Now let's prepare the second version of fried bread with garlic. Take 5-6 cloves of garlic, passed through a press, add half a teaspoon of vegetable oil and a pinch of salt.

Mix the garlic paste and spread it on the slices of bread. Place the bread in a stack and press down slightly with your hand. Let the bread soak for 10 minutes. After five minutes, swap the top and bottom slices so that they are all evenly soaked in the garlic paste.

After 10 minutes, scrape off the garlic paste with a knife, otherwise it will burn in the oil during frying. Cut the slices of bread crosswise, about 1.5-2 cm.

Heat the vegetable oil and lay out the slices of bread. After a minute, turn over and fry on the other side.

While the breadsticks are fried on both sides, let's quickly prepare a delicious sauce. Mix sour cream with finely chopped dill and two cloves of garlic, add a pinch of salt.

That's it, two versions of fried bread with garlic are ready. The scents are wonderful! I invite everyone to the table: some with beer, some with broth, and some just like that, with sauce - everyone will be satisfied!

With sauce - simply delicious! The croutons remained soft on the inside and had a wonderful, aromatic crust on the outside.

Help yourself!

If you use your imagination, you can make a delicious crispy snack even from stale bread. It goes perfectly with “foamy” or complements a light meat broth. Garlic croutons are especially popular among gourmets, eight recipes for which are published below.

These savory homemade croutons are a very affordable dish. It is prepared from the simplest ingredients that are always on hand. You need to take: half a loaf of any black bread, a large amount of unflavoured oil for frying, salt, 4 garlic cloves.

1. Bread can be cut into slices of any shape. It is very convenient to eat miniature triangular and rectangular pieces. The main thing is that the bread pieces are thin enough.
2. The slices are fried on both sides in a large amount of refined oil. As a result, they should turn out golden brown with a golden crust.
3. While the bread is still warm, it is rubbed with garlic and sprinkled with salt. If desired, you can use any aromatic herbs at this stage.

The croutons are served hot.

With melted cheese and egg

To prepare such a crispy treat, it is better to choose yesterday’s loaf. White bread goes better with these additions. Will also be used: a pair of garlic cloves, 210 g of any hard cheese (you can take spicy), 5 large eggs, 2 tbsp. mayonnaise, salt.

1. To begin with, white bread is cut into thin small slices and fried in any heated fat on both sides. After this, while still warm, rub it with a clove of garlic.
2. For the filling, eggs are hard-boiled and grated on a grater with the largest meshes.
3. The remaining garlic clove is passed through a press into the egg mass, and mayonnaise and salt are added to taste.
4. The finished croutons are covered with a spicy filling.

Before serving, the treat is decorated with thin slices of fresh cucumber.

From white bread in the oven

White croutons, dried in the oven, are ideal for various salads. They will replace store-bought crackers filled with a flavor enhancer, and, in addition, will help to use stale bread for its intended purpose. The recipe includes: granulated garlic, salt, yesterday's loaf, 5 tbsp. olive oil, Provençal herbs.

1. The bread is cut into small cubes with a sharp knife, and then poured into a large saucepan or salad bowl.
2. Prepared spices, salt, garlic and olive oil are sent on top. Spices are added to taste. You can take any.
3. Next, the mass is thoroughly mixed, distributed on a baking sheet and sent to a hot oven until the bread pieces are golden.

There is no need to additionally lubricate the container with oil.

Original croutons with sardine and garlic

Canned fish will add originality to the croutons. Sardine (120 g) is best suited for this. Also take: a stale loaf, a raw egg, a large spoon of mayonnaise, oil for frying, 3 cloves of garlic.

1. Each slice of white bread is cut into two parts and fried in any fat until a crust appears. It turns out especially tasty with butter.
2. For the filling, the fish gets rid of even the smallest bones and most of the liquid, after which it is thoroughly kneaded with a fork.
3. The egg is hard-boiled, grated on a fine grater, mixed with sardines, mayonnaise and chopped garlic in any way.
4. All that remains is to cover the fried bread with the filling.

Garlic croutons are served both as an appetizer and as a breakfast.

How to cook in the microwave?

If it is not possible to fry bread for crispy croutons in a frying pan, you can use the microwave. Products that will be used: 4 slices of black bread, a pinch of salt, 1 tbsp. unflavoured oil, a clove of garlic.

1. Slightly stale bread is cut into narrow strips.
2. The garlic is peeled, passed through a press and mixed with oil.
3. The bread pieces are dipped in the resulting spicy mixture and sprinkled with salt.
4. The future croutons are laid out on a flat plate suitable for the microwave.
5. The device turns on for 2-2.5 minutes at full power.

The appetizer is decorated with finely chopped green onions.

From Borodino bread with garlic

The most aromatic, savory version of the snack is made from yesterday’s Borodino bread. The main thing is not to skimp on garlic and herbs. In addition to these components, the following will be used: 250 g of bread and 4 large spoons of unflavoured butter.

1. Bread without crusts is cut into rectangles no more than 6-7 mm thick.
2. Each slice is soaked in oil on all sides. It is convenient to lubricate them with a silicone brush.
3. The pieces are fried in a dry frying pan until crispy.
4. The appetizer spread is prepared from chopped garlic and any herbs. Bread crumbles well in it. You can also add a little vegetable oil to the spread.

These black bread croutons with garlic are served both hot and cold.

With added mayonnaise

Croutons prepared according to the recipe published below will become a very tasty base for sandwiches with sausage, frankfurters or sprats. In addition to 8 slices of white day-old bread, 2 selected eggs, a couple of cloves of garlic, a piece of butter, 40 g of hard cheese, 2 large spoons of mayonnaise, and salt to taste will be used.

1. Beat the eggs with a whisk or fork with half the mayonnaise. Each bread slice is dipped into the resulting thick mixture. For convenience, it is better to pour it into a wide saucer.
2. The croutons are fried on both sides in hot butter.
3. The garlic is chopped in any convenient way and mixed with the remaining sauce.
4. The finished appetizer is greased with garlic mixture and generously sprinkled with finely grated cheese.

You can also spread croutons with any garlic sauce.

Garlic croutons for beer in a frying pan

If guests appear on the doorstep of the house with “foam”, and the hostess does not have any snacks to go with the intoxicating drink, then you can quickly organize it from stale bread. In addition to 6 slices of black bread, take: 3 cloves of garlic, 45 ml of non-aromatic refined oil, a couple of pinches of dried oregano and the same amount of coarse salt.

1. Rye bread is cut into thin small slices. First you need to get rid of the crusts. They can later be used to make breadcrumbs.
2. The resulting pieces are fried in a hot frying pan until golden brown on both sides.
3. Next, the bread is laid out on paper napkins, which will absorb excess oil.
4. While still warm, beer croutons are rubbed with garlic cloves on all sides.
5. All that remains is to sprinkle the appetizer with coarse salt and oregano. They should sit with the spices for 5-7 minutes so that the bread has time to become saturated with the spicy aroma.
6. Then you can put the treat on a small tray and serve it to the table.

To improve the taste of the snack, you should sprinkle the browned bread pieces with shredded cheese. Any solid dairy product will do (including spicy ones).

Even the poor English knights of the distant Middle Ages knew how to make toast with eggs and milk. The recipe for baked bread has spread all over the world and acquired many interesting variations, while remaining one of the fastest and most beloved breakfasts by many. It's amazing that a taste familiar from childhood, supplemented with some simple ingredient, such as sugar, can replace even a delicious dessert.

Very easy to prepare

5 little culinary secrets

Use our tips!

1. It is best to use stale bread. Because fresh bread after cooking may seem soggy or undercooked inside.
2. It is important to warm up the oil properly. And this needs to be done before frying, so that the mixture of egg and milk in which we dip the bread does not spread over the frying pan.
3. Remember to keep an eye on the oil in the pan. If there is too much of it, the croutons will turn out greasy, and if there is not enough oil, they can burn.
4. Butter will make the croutons more delicate in taste. However, to prepare it you will need more than vegetable, and this will significantly increase the calorie content of the dish.
5. You can use the oven. For example, when using additional ingredients, which at the time of preparation must be placed on top of a piece of crouton. Then the “cap” will not fall apart, and the bread will be well fried.

The classic recipe, inherited from brave knights, is completely unpretentious. Having practically not a penny to their name, these people were often content with what God sent or what they could ask for in the nearest taverns. They used: old bread, a pinch of salt, slightly sour milk, a stale piece of cheese, tomato trimmings, a slice of smoked meat, if the innkeeper came across too generous. A piece of bread was dipped in milk, well salted, in good times smeared with butter, then fried on both sides on a hot stone, and the finished crouton was decorated on top with everything that remained at the bottom of the bag.

Classic crouton recipe

The recipe for croutons with milk and eggs has survived to this day almost unchanged. But, the main thing is that now we can not be content with leftovers, but prepare a full meal (or snack), using the most affordable products.

• eight slices of regular white bread or loaf;
• three tablespoons of vegetable oil (for frying);
• two medium-sized eggs;
• one glass of milk, optimally 3.5% fat;
• salt, sugar to taste.

You can make croutons with egg and milk either salty or sweet, depending on your taste preferences. The cooking recipe will differ only in the amount of sugar.

1. Place a frying pan with oil on the stove so that it has time to heat up.
2. Cut the bread into thin slices if you like a crispier crust, or into thick slices if you prefer a softer inside. Already sliced ​​loaf or toast bread is perfect.
3. In a container with high edges and a wide bottom (so that at least one piece of bread fits freely), beat the eggs until smooth. For whipping, you can use either a mixer or a whisk; even an ordinary fork will do.
4. While stirring the eggs, pour the milk into the container and beat everything again until smooth.
5. If you want to get a salty dish, then you need to salt the resulting mixture and add a pinch of sugar to enhance the taste. And if you prefer sweet fried bread in egg and milk, then the amount of sugar should exceed the amount of salt.
6. Place a piece of bread into the resulting mixture so that it is completely hidden under it. If the bread is stale or you cut it into thick layers, then keep it in the mixture for 20 seconds to soften and better soak. Thin slices should be held for no more than 5 seconds. When the mixture becomes small, dip the bread on both sides.
7. Carefully place a piece of bread dipped in a mixture of milk and eggs onto a hot frying pan. While it's cooking, you can prepare the next piece in a similar manner.
8. Fry the bread on each side until golden brown, about 2-3 minutes.
9. The first pieces can be placed on a plate lined with a paper towel to drain the oil.

If you have any mixture left when you put the last piece of bread in the pan, you can pour it in next. Fry also - 2-3 minutes on each side.

There are no irreplaceable ingredients

Long loaf croutons with egg and milk are a tremendous success not only because of the simplicity of the recipe and the almost instantaneous speed of preparation, but also because of the unique ability to replace any ingredient without losing the main taste! So, if there are not enough eggs and milk in your refrigerator, and bread and butter on the shelves, then use the following tips.

• Eggs can be replaced with... Bananas! If you are planning to make a sweet dish, then this fruit is ideal for creating a thick mass in which you need to dip the bread. And if you are planning a serious unsweetened breakfast, then dilute the milk with flour (smaller handful) or grated cheese (larger handful).
• Milk has a significant impact on the taste of croutons. In this regard, it is useful to know how to cook toast with eggs without milk. For example, kefir is suitable for a more tart taste or cream for a soft, refined aroma, and sour cream will give the “batter” a special fluffiness. In addition, the absence of this product in the dish can be compensated for by an extra egg.
• Both vegetable and butter oils are suitable for frying. Even if you have margarine, regular fat, or there is juice left in the frying pan from yesterday's delicious steak, you are a kitchen wizard! And with a certain level of dexterity (and if you have good utensils), you can fry bread with eggs and milk without butter.
• As strange as it may seem, even bread can be replaced! For example, by first preparing simple crumpets from flour and water, which you will later dip into the mixture. But, of course, it is better to look on the shelves for a dried (but not moldy!) brick of bread, loaf, pita bread, bun or bagel.

Remember that only the lack of all the ingredients can stop you from preparing a regular loaf in egg and milk. But your imagination will suggest a recipe for a new unique dish!

Experiments with taste

As we have already found out, the process of preparing a fried loaf with egg and milk does not require any special skills, and the recipe does not contain any complex components. However, if you intend to surprise your guests (or your stomach), then add a few unusual ingredients to the classic instructions.

• Hard cheese will make the dish richer and add a little more crunch to the crust. Don't forget to grate it or chop it finely first. In addition, you can sprinkle cheese on an already fried loaf, first rubbing it with garlic or onion.
• Flour will satisfy your hunger with less bread. The main thing is to ensure that the mixture of eggs, milk and flour does not turn out to be too thick.
• A crouton sandwich can be unusual and very satisfying. To do this, after the croutons, you can fry the sausage in the same oil.
• For those with a sweet tooth, we recommend a recipe for sweet croutons with milk and egg. Ready-made croutons can be dipped in jam, preserves or condensed milk (it doesn’t matter whether it’s boiled or not), sprinkled with caramel or any other syrup that you have on hand, or smeared with honey or chocolate spread on the bread.
• Spices will allow you to play with taste. Ground cinnamon and vanillin will give the croutons an elusive aroma of a dessert dish, and powdered sugar will emphasize the sweetness of the upcoming tea party.
• An elegant decoration for your table. These are croutons spread with cream cheese (or whipped cream) and topped with fresh strawberries (or other fruits of your choice).
• Croutons can be a great snack for beer or soup! To do this, you just need a little more salt, a little less milk and eggs, and, most importantly, don’t forget to cut the bread into cubes before cooking.

Even the most sophisticated gourmet can discover salty or sweet croutons from a loaf with egg and milk. Don’t be afraid to come up with something unusual; your stomach will definitely thank you for interesting combinations of foods and new taste sensations.

The simplicity of this recipe and the variety of possible cooking options allow croutons to remain a dish loved by both adults and the smallest knights. By the way, thanks to a simple culinary process, even a child can learn how to make croutons with egg and milk, and subsequently pamper you with these delicacies.

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