What to cook from egg milk mixture. Bread fried in milk-egg mixture (croutons)

Creams are prepared from thick (containing at least 20% fat) cream, eggs, milk, sugar, fruit and berry puree and gelatin, as well as various flavoring and aromatic products.
Creams are prepared as follows: chilled cream is thoroughly whipped, at the same time an egg-milk mixture is prepared, into which flavoring and flavoring substances are introduced (depending on the name of the cream), dissolved gelatin, the mixture is combined with whipped cream, poured into molds and cooled.
Cream intended for making cream is pre-filtered, and then poured into a confectionery kettle or other clean chilled dish, filling it 1/3 of the volume. Place the dishes on ice or in a cold room and whip the cream until a thick fluffy foam forms (whipped cream should hold well on a confectionery broom).
For greater stability, a small amount of powdered sugar is added to whipped cream.
Whipping cream should be just before preparing the cream, as otherwise they lose their splendor and form sediment.
To prepare the egg-milk mixture, the eggs are ground with sugar, combined with boiled milk and, stirring continuously, the mixture is heated to 70-80 °.
Pre-soaked and then squeezed gelatin is placed in the prepared mixture, allowed to dissolve, after which the mixture is filtered, cooled to 25-30 ° and, in accordance with what kind of cream needs to be prepared, additional flavoring and flavoring products are introduced into it: vanillin, liquor, cocoa, coffee, roasted nuts, etc.
The prepared mixture is poured into whipped cream with continuous stirring, the cream is immediately poured into molds, which are then placed on ice or in a refrigerator.
The cream can be prepared without the egg-milk mixture. In this case, powdered sugar and the necessary flavoring and flavoring products are added to whipped cream, thoroughly mixed, the cream is poured into portioned dishes and cooled.
Immediately before serving, the molds with cream are dipped in hot water for a few seconds (about 70 degrees), then removed from the water, covered with a plate, turned upside down and, after shaking slightly, remove the mold.
The cream is served on dessert plates or in vases.
When serving, the cream is poured with fruit syrup or syrup with wine in the amount of 20-30 g per serving.

CREAM VANILLA (CREAM)

Soak gelatin in cold water. Strain the cream, cool and whip. To prepare the egg-milk mixture, beat the eggs into a saucepan or pan, grind thoroughly with sugar, and then combine with boiled milk and, stirring constantly, heat the mixture to 70-80 °. Squeeze out the soaked gelatin, add it to the prepared mixture, let it dissolve completely, then add vanillin or vanilla finely chopped and well ground with sugar, mix thoroughly, strain and cool the mixture to 25-30 °.
Combine the whipped cream with the egg-milk mixture, pour the cream into molds and cool. Drizzle with wine syrup when serving.
Cream 50, sugar 15, milk 20, eggs 15, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.

CREAM STRAWBERRY

Sort the strawberries, rinse with cold water, and then wipe through a hair sieve. Put the resulting puree in porcelain or faience dishes and put in the cold.
Combine whipped cream with pureed strawberries, stir well, then pour in the cooled egg-milk mixture with gelatin with continuous stirring, quickly pour the cream into molds and place in a refrigerator.
Cream from other fresh berries (raspberries or black currants) is prepared in the same way.
When serving, pour over the cream with berry syrup.
To prepare the syrup, wipe the prepared berries, add to the hot sugar syrup and cool.
Strawberries 12, cream 40, sugar 15, milk 20, eggs 9, gelatin 2; for syrup: wine 5, sugar 10, water 15.

CREAM COFFEE

Combine the whipped cream with the egg-milk mixture, which is prepared as follows. Mix egg yolks thoroughly with sugar. Add strong natural coffee, heated to a boil, into milk, strain and then, stirring with a wooden paddle, pour into the yolks pounded with sugar.
In the future, prepare the egg-milk mixture and cream in the same way as in the manufacture of vanilla cream (cream).
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, ground coffee 5.

CREAM CHOCOLATE

Chocolate cream is prepared in the same way as coffee cream, replacing coffee with chocolate or cocoa powder.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, cocoa powder 3 or chocolate 5.

CREAM NUT

Hazelnut cream is prepared in basically the same way as other creams with whipped cream. Peel the walnuts, put them on a baking sheet or a frying pan and lightly dry them in an oven, stirring occasionally. After that, free the nuts from the shell, finely chop, and then carefully grind in a mortar and mix with sugar or powdered sugar.
Combine the prepared nuts with whipped cream and eggs pounded with sugar, pour the nut cream into molds, then cool well.
To improve the quality of the cream, nuts should be caramelized beforehand. Pour the prepared nuts into a cast-iron pan, add sugar slightly moistened with water (about 5 g of sugar per 20 g of nuts) and heat, stirring constantly. Grind the nuts prepared in this way and add to the cream.
Cream 45, sugar 15, milk 20, eggs 9, walnuts (kernel) 5, gelatin 2.

CREAM WITH BISCUITS AND RAISINS

Sort the raisins, rinse with warm water, put in a bowl, pour hot water and boil for 5 minutes, then put on a sieve and dry.
Cut the finished biscuit into small cubes.
Combine the prepared products with vanilla (butter) cream, put finely chopped vanilla, pounded with sugar, stir, pour into molds and cool.
This product can also be prepared in another way: cut the biscuit into thin slices, put them on the bottom of the mold and pour over the cream mixed with raisins.
Before serving, carefully remove the cream from the molds and pour over the syrup with wine.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanilla g / 10 sticks, ready-made biscuit 10, raisins 10; for syrup: sugar 10, wine 5, water 15.

CREAM WITH MERENGUE
In cream (500 g), whipped into a thick foam, add powdered sugar (100 g), cherry liqueur (50 g), vanillin to taste and 4 meringue cakes, crumbled into large pieces; put everything in a mold and freeze for two hours. Transfer the finished cream to a dish, pour the sauce of grated fresh strawberries or raspberries (250 g) with sugar (80 g).

VANILLA CREAM FROM SOUR CREAM

This cream is prepared from sour cream of the highest and 1st grades, with a fat content of at least 30%.
Strain sour cream through cheesecloth into a confectionery pot and refrigerate. At the same time, prepare the egg-milk mixture with gelatin and add vanillin to it. Beat the chilled sour cream with a pastry whisk until a thick mass is formed and, with continuous stirring, pour the egg-milk mixture into it.
The prepared cream is immediately poured into molds and cooled.
Cream vanilla from sour cream, as well as from whipped cream, pour over when serving
fruit and berry syrup or syrup with dessert wine.
Sour cream 25, sugar 15, milk 50, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.

BABKA (CHARLOTTE) WITH WHIPPED CREAM

Pour a small amount of transparent fruit jelly into a special mold and let it harden in a thin layer. Cut the finished biscuit into cubes, the length of which should correspond to the height of the mold.
Carefully lay the biscuit pieces along the sides of the mold, fill the middle with vanilla (butter) cream and cool.
Before serving, immerse the form for a few seconds in warm water, put the grandmother on a vase and decorate with fruits, which are poured over with a small amount of berry puree.
Serve the rest of the puree separately.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2.5, vanilla 1/10 sticks, ready-made biscuit 20, apples 40, apricots 20, cherries or cherries 20; for puree: raspberries 20, sugar 20, water 15.

Step 1: Prepare the egg and milk mixture.

Pour half of the milk indicated in the recipe into a small saucepan, put on a small fire, add lemon zest and cinnamon to your liking. Mix everything thoroughly, heat, but do not bring the milk to a boil. Then remove from heat and leave to cool until completely cooled.
Break the chicken eggs into a bowl, add sugar and rub the contents well. Then dilute the mixture with the remaining cold milk. Remove from the saucepan that has cooled, cinnamon and lemon zest.
Now combine the milk with the egg mixture, mix everything thoroughly.

Step 2: Prepare caramel.

Put a dry frying pan over medium heat, pour 2 tablespoons of sugar into it, heat thoroughly, stirring until the sugar is completely melted. Then remove the pan from the heat and add 2 tablespoons of pure water to the caramel. Mix well.

Step 3: Bake the flan.

Pour liquid caramel into the bottom of the baking dish, cool completely. Pour the egg-milk mixture over the hardened caramel. Now build a water bath for baking. To do this, place the form with the flan in a tray with cold water. Preheat the oven well to temperature was 160 degrees. Place the tray together with the mold in the oven and bake for about 40 minutes. As soon as the egg-milk mixture is baked, covered with a light blush, remove the form from the oven. Refrigerate the flan directly in the mold.

Step 4: Serve the classic flan.

It's best if you put the flan in the fridge, at least overnight, so that the caramel will soak it in and give it a nice creamy color. Use lemon or orange zest as a garnish. Enjoy your meal!

When baking, the water in the tray and the egg-milk mixture itself should not boil, but only gradually warm up and harden in a timely manner.

Such a flan can also be prepared in portion molds in the same way.

You can also use a sprig of fresh and fragrant mint as a decoration for a classic flan.

1. Milk semolina soup

Ingredients: semolina, pasteurized milk, chicken egg, butter, sugar, water, salt.

Cooking method. Mix milk and water, put on fire, bring to a boil, add salt and sugar. Pour the sifted semolina, stirring, in a thin stream into a mixture of milk and water, cook for 10-15 minutes until tender. Pour the egg-milk mixture into the finished soup. Before use, add oil to the soup.

2. Rice soup with potatoes and carrots

Ingredients: rice, potatoes, pasteurized milk, water, butter, sour cream, chicken egg, salt.

Cooking method. Rice pour hot water, cook for 60 minutes, wipe through a sieve. Boil carrots, wipe. Add hot milk, prepared potatoes and carrots, salt to the broth and bring to a boil. Fill the soup with the egg-milk mixture.

Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.

3. Pureed oatmeal milk soup

Ingredients: oatmeal, pasteurized milk, chicken egg, sugar, salt, water, butter.

Cooking method. Boil oatmeal until fully cooked and rub together with liquid. Salt the resulting broth, add sugar and hot milk, bring to a boil, remove from heat. Season the soup with the egg-milk mixture.

Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.

4. Cauliflower soup

Ingredients: cauliflower, pasteurized cow's milk, water for vegetable broth, wheat flour, chicken egg, butter, parsley.

Cooking method. Boil the cabbage until tender in water and rub. Separately, prepare the egg-milk mixture and white sauce. Add the sauce to the vegetable broth with mashed cabbage, salt and bring to a boil. Then remove from heat and season the soup with egg-milk mixture, butter, parsley.

Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.

5. Vegetarian vermicelli soup

Ingredients: vegetable broth, carrots, parsley root, butter, potatoes, vermicelli, sour cream 20% fat, parsley, salt.

Cooking method. Chop carrots and parsley root, sauté in a small amount of vegetable broth, adding oil. Finely chop potatoes. Dip vegetables and potatoes into vegetable broth, salt, cook until tender. Separately, boil the vermicelli, drain the water, combine with vegetable broth, bring to a boil. Before use, season the soup with sour cream.

6. Vegetarian rice soup with vegetables

Ingredients: rice; carrots, potatoes, parsley root and parsley, tomatoes, butter, vegetable broth, low-fat sour cream, salt.

Cooking method. Finely chop the carrots and parsley root and sauté in a small amount of vegetable broth, adding oil. Pour the rice into the hot vegetable broth, bring to a boil and simmer for about 30 minutes. Next, add browned carrots and parsley, tomatoes and finely chopped potatoes to the boiling broth, cook for another 10-15 minutes until tender. Before serving, season with sour cream, sprinkle with parsley.

7. Vegetarian potato soup

Ingredients: vegetable broth, carrots, potatoes, onions, tomatoes, parsley root and parsley, butter, low-fat sour cream, salt.

Cooking method. Finely chop carrots, onions, parsley root and sauté in a small amount of vegetable broth (or water), adding oil. Pour the carrots, onions and parsley prepared in this way with vegetable broth and bring to a boil, then salt, add finely chopped potatoes and tomatoes, cook for 15–20 minutes until tender. Before serving, sprinkle with parsley (you can use dill), season with sour cream.

8. Mucous barley soup with milk and egg

Ingredients: pearl barley, pasteurized milk, butter, egg white, sugar, water.

Cooking method. Pour pearl barley with cold water and cook under a lid over low heat for at least 2.5-3 hours. Then wipe the resulting mass through a sieve along with the liquid, bring to a boil again and strain. Season the soup with a mixture of warmed milk with raw egg white (without yolk!), add sugar. Before serving, add butter to the soup.

9. Boiled beef

Ingredients: beef without fat and tendons (tenderloin), carrots, parsley root, onions, salt.

Cooking method. Cut the meat into large pieces and dip in cold water, cover the pan (stewpan) with a lid, bring to a boil and remove the foam from the surface of the broth. Then cook on low heat for 2-2.5 hours. At the end of cooking, cut the meat into portions and heat it again in the broth.

10. Boiled meat dumplings from beef

Ingredients: beef, pasteurized milk, wheat flour, chicken egg, butter, salt.

Cooking method. Pass the beef through a fine meat grinder 2-3 times, season with salt. Prepare a white sauce, cool and, stirring continuously, add to the prepared minced meat. Then add the egg to the minced meat, mix well. Form a false quenelles from minced meat - round small balls. Moisten the saucepan with water, put the quenelles in it, pour warm water, bring to a boil and steam or simmer until tender (the quenelles should float). Drizzle quenelles with oil before serving.

Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.

11. Meatloaf stuffed with scrambled eggs

Ingredients: beef, wheat bread, pasteurized milk, water, chicken egg, butter, salt.

Cooking method. Pass the beef twice through a meat grinder, mix with bread soaked in water and squeezed out, pass through a meat grinder again, add salt, mix well. Prepare a steam omelet from milk and eggs, cool. Put the prepared minced meat in a thin layer on a cloth moistened with water, put an omelet in the middle, roll the minced meat in the form of a roll, put it on a baking sheet moistened with water, and steam or cook in water. Drizzle with oil before serving.

12. Steam meatballs

Ingredients: beef without fat and tendons (tenderloin), rice, butter, chicken egg.

Cooking method. Pass the meat through the fine mesh of the meat grinder 2-3 times. Cook viscous porridge from rice in water and cool. Combine porridge with meat, pass the resulting mass through a meat grinder twice more, add pre-melted butter to the resulting mixture. Form meatballs, fill them with water, boil for 5-10 minutes. Serve with butter.

13. Steam meat pudding

Ingredients: beef without fat and tendons (tenderloin), semolina, butter, chicken egg.

Cooking method. Boil the meat, then pass through the meat grinder twice. Boil porridge from semolina in water. Combine the meat with porridge, add raw egg yolk and whipped protein to the mixture, then carefully mix everything, put it in a greased frying pan, level the top and bring the pudding to readiness for a couple. Serve with butter.

14. Steam potato croquettes in an omelette

Ingredients: beef tenderloin, potatoes, butter, chicken egg, pasteurized milk.

Cooking method. Boil beef in water without salt, pass through a meat grinder. Boil potatoes and rub through a sieve. Introduce milk and butter into mashed potatoes, mix the mass and make cakes from it, on which put the prepared meat. Form croquettes. Place the croquettes in a greased frying pan, pour over the egg-milk mixture and steam until tender. Serve with butter.

Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.

15. Cod fillet baked in milk sauce

Ingredients: cod fillet, wheat flour, pasteurized cow's milk, butter, salt.

Cooking method. Leave the fillet in water for 10-15 minutes. Then put the prepared pieces of fish on a baking sheet, pour over the sauce, drizzle with oil and bake in the oven.

Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.

16. Boiled sea bass fillet

Ingredients: sea ​​bass fillet, onion, salt, butter.

Cooking method. Onion and carrot cut into strips. Put the fillet on a baking sheet, pour hot water, add carrots and onions, salt, cook until tender over low heat for 10-15 minutes. Serve with butter.

17. Pike perch quenelles

Ingredients: pikeperch carcass, white wheat bread, butter, cream.

Cooking method. Prepare the fish by removing the scales, head and entrails, rinse, remove the bones, cut into pieces. Prepare minced meat from fish, bread and cream and carefully beat it out. Form quenelles, put them on a greased frying pan, cover with cold water, bring to a boil, cook at a low boil for 5 minutes. Serve with butter.

18. Steamed pikeperch fillet soufflé

Ingredients: pike perch, butter, wheat flour, chicken egg, pasteurized milk.

Cooking method. Gut the fish, cut it in half, boil one half, cool it and pass it through a fine meat grinder grate twice along with the rest of the fish. Then prepare a thick white sauce, add it to minced fish, add raw egg yolk and pre-melted butter. Stir the resulting mixture thoroughly, add whipped protein into it, put in a greased container and bring to readiness for a couple. Serve with butter.

Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.

19. Buckwheat viscous milk porridge, pureed

Ingredients: buckwheat, pasteurized milk, butter, salt.

Cooking method. Dilute the milk with boiled water, bring to a boil, salt, pour in the grits, then reduce the heat to a minimum and bring the grits to readiness. Wipe the viscous hot porridge and heat it at 80 ° C. Serve with butter.

20. Mashed potatoes

Ingredients: potatoes, pasteurized milk, butter, salt.

Cooking method. Boil potatoes in salted water until tender, drain. Peel potatoes, pour hot boiled milk into it, mix until smooth. Serve with butter.

21. Curd pudding

Ingredients: semi-fat non-acid cottage cheese, semolina or wheat groats, chicken eggs, pasteurized milk, low-fat sour cream, butter.

Cooking method. Add milk and egg yolk to the grated cottage cheese, then, stirring, add semolina, and mix everything thoroughly. Separately, beat the egg whites into a thick foam, add the resulting foam while stirring to the curd mass. Put the mass on a greased baking sheet, smooth and apply sour cream on the surface. Bake in the oven. Drizzle with sour cream before serving.

22. Carrot-apple soufflé

Ingredients: apples, carrots, pasteurized milk, semolina, chicken egg, butter, sour cream.

Cooking method. Grate carrots, boil in a small amount of water until half cooked, add apples cut into pieces (without peel) and wipe. Dilute the resulting mass with milk, salt, bring to a boil, add semolina to it and, stirring, cook for 10 minutes. Then cool the mass slightly and add the egg yolk to it. Separately, beat the whites to a thick foam, add them to the carrot mass while stirring. Put the soufflé in a greased form and bake in the cabinet or steam.

23. Curd cream

Ingredients: low-fat cottage cheese, butter, chicken egg, sour cream, pasteurized milk, sugar, vanillin to taste.

Cooking method. Wipe the curd. Separate the yolk, pour it into a separate container, add sugar and grind it, add milk to the resulting mass, put on fire and, stirring, heat, but do not bring to a boil. Cool the heated mass, add cottage cheese, butter, vanillin and sour cream to it. The resulting mass is thoroughly mixed again, put on a prepared dish. Sprinkle powdered sugar on the surface of the cream.

24. Cottage cheese soufflé with cookies

Ingredients: fresh non-acidic non-fat cottage cheese, sugar, non-sweet non-sweet cookies, chicken egg, pasteurized milk, butter, low-fat sour cream.

Cooking method. Finely crush the cookies and mix with sugar, add milk, let soak for 15 minutes. Wipe the cottage cheese, separate the egg yolk from the protein, melt the butter, beat the protein. Combine the mass of cookies with the yolk, mashed cottage cheese, melted butter, whipped protein. Transfer the soufflé to a greased form, smooth the top and steam. Drizzle with sour cream before serving.

25. Homemade cottage cheese

Ingredients: pasteurized milk.

Cooking method. Place a metal container with milk in a wide saucepan with water. Water should reach half the height of the container. When the milk boils, reduce the heat to a minimum and simmer the milk in a water bath until it curdles to a curd state. Cool and strain through a sieve.

Cottage cheese can also be prepared using kefir: bring 500 ml of milk to a boil and add 200 ml of kefir to it.

26. Rice milk viscous porridge

Ingredients: rice, pasteurized milk, butter, salt.

Cooking method. Pour the rice into boiling water, then reduce the heat and wait for it to thicken, pour in the boiling milk, salt, mix thoroughly and close the lid. Bring the porridge over low heat to readiness. Serve with butter.

27. Buckwheat milk viscous porridge

Ingredients: buckwheat, pasteurized milk, butter, water, salt.

Cooking method. Combine milk with water, bring to a boil and add buckwheat, salt and cook under the lid over low heat until tender. Wipe the hot porridge and heat it up again to 80 ° C in a water bath. Serve with butter.

28. Steamed semolina soufflé

Ingredients: semolina, pasteurized milk, butter, sugar, chicken egg.

Cooking method. Combine milk with water, bring to a boil, add cereal, reduce heat and boil for another 10 minutes. Separate the protein from the yolk, beat the protein. Remove the porridge from the heat, add the yolk, sugar and butter, mix everything thoroughly, then add the whipped protein. Put the soufflé in a greased form and steam

29. Mixed vegetable puree

Ingredients: cauliflower, carrots, green peas, green beans, pasteurized milk, butter, sugar.

Cooking method. Vegetables, except carrots, boil in water. Stew carrots in a little milk. Combine boiled vegetables and stewed carrots and pass through a meat grinder using a fine grate. Pour hot milk and butter into the resulting mass, mix thoroughly, add sugar. Serve with butter.

30. Rice roll with fruits

Ingredients: rice, pasteurized milk, chicken egg, butter, sugar, dried apricots, apples.

Cooking method. Rinse, dry and grind the rice in a coffee mill. Combine milk with water, add ground rice and cook porridge, add sugar, egg and butter to it, mix thoroughly and cool at room temperature. Then spread the porridge on gauze moistened with water with a layer 1 cm thick. Thinly chop apples and dried apricots and put them in the middle of the rice cake, then roll them up, put them on a baking sheet or frying pan, previously greased with oil, and steam. Serve with butter.

31. Steam omelette

Ingredients: chicken eggs, pasteurized milk, salt, butter.

Cooking method. Combine milk and eggs in a container, salt, mix well. Grease a baking sheet with oil, pour the prepared mixture into it, steam it. Serve with melted butter.

32. Omelet in white sauce

Ingredients: pasteurized milk, butter, chicken eggs, wheat flour.

Cooking method. Introduce eggs into milk, beat slightly, pour the mixture into a frying pan, greased with oil, steam, cool and chop. Add the chopped omelet and butter to the thick white sauce.

Technology of preparation of white (milk) sauce: pour hot milk in a thin stream into the wheat flour dried in a pan, stirring until a homogeneous mass is obtained.

33. Snowballs with fruit sauce

Ingredients: egg white, strawberries, sugar, potato flour, vanilla to taste.

Cooking method. Beat the egg white into a thick foam and, without stopping the process, add sugar and vanilla. Bring the water to a boil in a saucepan, reduce the heat to a minimum, and add beaten egg whites to the boiling water with a tablespoon. After 3 minutes, turn the snowballs over, close the pan with a lid, remove from heat. After 5 minutes, transfer the snowballs to a sieve with a slotted spoon, wait for the water to drain. From strawberries, sugar and flour, prepare strawberry jelly. Put the finished snowballs on a dish and pour over them with jelly.

Kissel preparation technology: dilute potato flour with cold water to a liquid state, add sugar and mashed strawberries. Put on fire and stir vigorously until the liquid boils. Leave to brew under the lid to enhance the strawberry flavor.

34. Carrot juice with cream

Ingredients: carrots, cream, water.

Cooking method. Grate carrots on a fine grater. Pour boiled cold water into it, mix well, squeeze through cheesecloth and combine with cream.

At all times, there was a special, respectful attitude towards bread, it was not for nothing that the proverb went that BREAD IS THE HEAD OF EVERYTHING. And throwing away bread from time immemorial was considered a great sin. But what to do if the bread, yesterday still so fresh and soft, today has already become stale and not appetizing?

The answer is unequivocal: you need to give bread a second life!

There are many recipes in which stale bread is the main ingredient. I want to offer one recipe. Stale bread, prepared in accordance with it, is perfect for breakfast, and just for tea - instead of a bun.

The ingredients needed to prepare this dish, in addition to the loaf of stale bread itself, will undoubtedly be found by every housewife. And the time spent on preparing stale bread in this way will be only some 15, or even 10 minutes!

So, we are preparing bread fried in a milk-egg mixture with sugar.

Cooking method:

	Cut a loaf of stale white bread into slices, like sandwiches. The thickness of each should be about a centimeter.
	Prepare milk and egg mixture. Just whisk together with a whisk or mixer the right amount of milk and eggs.
	Heat a little vegetable oil in a frying pan - as for ordinary frying. Wet each slice of bread on both sides in the milk-egg mixture.
	And then we put the bread in a pan and fry over medium heat also on each side until a golden crust forms.
	It usually takes a couple of minutes for each side.
	After the bread is toasted, put it out of the pan on a plate and sprinkle each piece with 1 teaspoon of granulated sugar. It turns out soft and tender appetizing buns with sugar, just melting in your mouth! Happy tea!