Fried Bread

Pane Fritto

Rustic country bread softened in milk, dipped in egg and fried in butter, with a sweetened finish.

6 servings

Easy

Fried bread is a sweet and simple preparation, suitable for enhancing the rustic country bread through rapid cooking in skilletThe outside develops a delicate golden brown and a buttery flavour, while the soft bread crumb, softened by the milk, it retains a tender consistency. The mixture A base of eggs, sugar, wine, and lemon completes the dish with a sweet note and a citrusy aroma, maintaining a fluid structure that adheres to the slices. Success depends primarily on the balance between the bread's hydration and the heat of the butter: the bread must absorb the milk without crumbling, while the frying process must brown the surface without burning the fat. Fried bread is perfect for breakfast or lunch. afternoon snack Hearty. The recipe is considered a traditional Italian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the sweetened milk

Pour the cold milk into a bowl and add the sugar. Stir until the sugar dissolves as much as possible, resulting in a sweet, smooth liquid. Don't heat the milk; it needs to stay cold to soften the bread without making it too soft.

Soak the bread

Immerse the rustic country bread in the sweetened milk, letting it soak just enough to soften. Drain it carefully when the soft bread crumb It is moist but maintains its structure: the slices must not fall apart or lose their shape during subsequent processing.

Slice the bread

Cut the soaked bread into even slices. Proceed delicately, supporting the soft bread crumb To avoid breakage, the slices must remain intact and firm enough to be dipped in the egg and transferred to the butter without breaking.

Prepare the flavored egg

Beat the egg in a bowl with the sugar, wine, and lemon. Work it the mixture until it becomes homogeneous, without any parts of egg white visible. The result should be smooth and uniform, with a perceptible lemon scent and no obvious separations.

Dip the slices in the egg

Dip the slices of bread one at a time into the mixture with the egg, coating both sides. Lift them up and let the excess drip directly into the bowl: the surface should be coated with the mixture, not dripping, so that they cook evenly in the butter.

Fry in butter

Melt the butter in a skillet and wait until it's very hot, without letting it burn. Arrange the slices and fry them on both sides until golden brown. Carefully flip them over and finish when the crust is evenly colored.

Sugar and serve

Transfer the freshly baked slices to a plate and sprinkle with sugar. Serve hot, while the outside is still golden and crumbly, while the inside retains a soft, moist texture.

Chef's Tips

The editors recommend frying the slices in very hot butter, so that the outside turns golden brown without absorbing too much fat.