A delicious way to eat leftover bread---Egg and milk fried baguette
Overview
The general shelf life of bread without any imitation additives is about three days. In fact, anyone who often bakes bread at home knows that the taste of bread on the second and third days is far inferior to that of freshly baked bread. Especially bread such as baguette has become very tough on the third day and is difficult to pick up and eat. It must undergo some processing to reflect its delicious taste. In addition to lightly toasting the bread, pan-fried bread with eggs and milk is also a simple and delicious way to eat it. This method of baking enough bread is loved by all ages. Today I will share with you this most basic method.
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Ingredients
Steps
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Cut the baguette in the middle, and then cut it crosswise into small sections of appropriate length.
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Mix the milk and eggs and sift them. There is no sugar here because the final step is to sprinkle powdered sugar and drizzle honey, so it is omitted here. Friends who like a sweet taste can add appropriate amount of sugar in this step.
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Soak the cut baguette cut side down in the egg milk.
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After ten minutes, flip over and soak the other side. The best way to make it delicious is to soak it for at least 6 hours, so you can prepare it one night in advance, refrigerate it in the refrigerator, and fry it quickly the next morning.
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Put 10G butter in the pan and melt over medium heat.
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Fry the soaked baguette cut side down slightly.
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When lightly browned, flip over and fry the other side
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After everything is fried, put it in a plate, sprinkle with powdered sugar, and drizzle with honey and it's done!
