Bread and Sugar

Pane e Zucchero

Day-old bread browned in butter, dusted with sugar and softened with hot red wine.

4 servings

Easy

Bread and Sugar is a simple and substantial preparation, suitable for enhancing the day-old bread With just a few ingredients and a simple technique, the dish plays on the contrast between the golden, slightly crunchy surface of the bread fried in butter and the softness achieved with the warm red wine. The sugar adds a sweet note that combines with the aroma of the wine and the buttery texture, creating a direct and distinctive combination. Success depends primarily on the browning: the slices must brown evenly without burning, so as to maintain their structure before being basted. The wine should be heated and served hot, but not boiling, to preserve its aroma and soften the bread without completely losing its texture. This recipe is part of traditional Italian cuisine.

Instructions

Voice reading

7 steps · natural Italian voice

Heat the wine

Pour the red wine into a shallow pan and heat it up over medium heat, without bringing it to a lively boil. Wait until it's very hot and begins to release its aroma, keeping it ready to baste the bread at the end of cooking.

Melt the butter

Melt the butter in a skillet over medium heatLet it melt completely without burning it: it should be fluid and clear, with enough heat to brown the slices of bread evenly.

Slice the bread

Cut the day-old bread Cut into even slices. Maintain a uniform thickness, so each slice can brown at the same time and absorb the hot wine without breaking immediately.

Fry the bread

Place the slices in the skillet with melted butter and fry them on both sides. Flip them when the bottom is golden brown and continue until the other side is evenly browned and slightly crispy.

Plate the slices

Transfer the golden bread directly to plates, arranging the slices without excessively overlapping them. Do this while they're still warm, so they can better absorb the sugar and wine in the final step.

Complete with sugar

Sprinkle the slices with sugar, distributing it evenly over the surface. Adjust the amount to within the indicated tablespoon, so the sweetness remains distinct without overpowering the flavor of the bread, butter, and red wine.

Moisten with wine

Moisten the bread with the warm red wine, pouring it directly onto the slices on the plates. Distribute it evenly to soften the surface and leave the center still firm; serve immediately, when the contrast between the golden and soaked sides is most evident.

Chef's Tips

Fry the bread in melted butter until the surface is evenly golden, so it retains a crunchy texture before being softened by the hot wine.