Egg bread is a childhood memory for me. Whenever my mother’s homemade bread went stale, she would always make egg bread. As a cheese-loving child, I loved to eat that egg bread with cheese. My mother was always very thrifty with ingredients, and she would always make everything with a lot of oil. Even now, she still thinks my cooking is too lean.
Whenever I think of egg bread, I think of small hands that have been greased and lost in a teacup. I still love egg bread, but I can’t make it as often because it’s too fatty.
A few days ago, I wondered if egg bread could be made in the oven, so I put the bread in the oven. I didn’t have high expectations, but I just wanted the slightly stale bread to be edible if it reached a good consistency. But to be honest, they were as delicious as egg bread fried in tereyağ (clarified butter), without the amazing scent of tereyağ, of course. The crispiness of the outside, the softness of the inside, and the taste it left in my mouth were the same. That’s why people naturally think why they should eat unnecessary fat.
Of course, tereyağ has its place and is made occasionally. But this oven formula is great for not giving up on egg bread just because it’s fatty. I also sprinkled some grated cheese on top to make them crispy and enhance the flavor, which worked well.
- Preparation Time:
- Cooking time:
- 1 sliced loaf of bread (about 15 slices),
- 2 eggs,
- 1 cup milk,
- 1 cup grated parmesan cheese.
Beat the eggs with a pinch of salt, Add the milk and beat, Dip the bread slices in the egg mixture, both sides, and place them in a baking dish lined with parchment paper, Sprinkle the grated cheese on top, Bake in a preheated oven at 200 degrees until the tops start to brown.