ReceptnaptárEggy bread with cinnamon sugar (bundáskenyér)
In Hungary, bundáskenyér is usually made savoury, with garlic, but the sweet version with cinnamon sugar is also an old favourite, a relative of French pain perdu, or lost bread. Stale bread comes back to life in eggy milk, and fried golden brown it is crisp outside and soft inside. It is ready in twenty minutes, and children love it especially.
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Ingredients
Method
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- In a shallow dish, beat the eggs thoroughly with the milk and the pinch of salt with a fork until frothy and evenly mixed.
- Dip the bread slices one at a time into the egg mixture, turning them on both sides, and let them soak up the liquid for 20-30 seconds without falling apart.
- Heat the oil in a frying pan over medium heat until a drop of the egg mixture sizzles.
- Put the soaked bread into the hot oil and fry for 2-3 minutes until the underside has a nice golden, crisp crust.
- Turn and fry the other side for 2-3 minutes too, until both sides are evenly golden.
- Lift the fried slices onto kitchen paper so the excess fat drains off.
- Mix the sugar with the cinnamon on a small plate.
- Roll the still-warm eggy bread in the cinnamon sugar on both sides until evenly coated.
- Serve at once, while warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stale bread is best, because it takes up the eggy milk well and does not fall apart, while fresh bread soon goes soggy.
- Soak the bread for only 20-30 seconds, so that the inside is moist but not wet.
- Fry it over a medium heat, and sprinkle on the cinnamon sugar while still warm, so that it melts slightly and sticks.
Frequently asked questions
Can it be made savoury too?
Yes, add salt and garlic to the egg instead of sugar, then serve it with cheese or sour cream.
Can it be baked in the oven?
Yes, on baking paper at 200 °C, or 180 °C in a fan oven, in 15 minutes, turning once along the way. This way it needs less oil.
Similar recipes
- Eggy bread (bundáskenyér) · Hungarian
- Pain perdu with cinnamon (French toast) · French
- Torrijas (Fried Bread Slices Soaked in Cinnamon Milk) · Spanish & Portuguese
- Fish cutlets (rybnye kotlety) · Russian
- Popara - Serbian bread breakfast · South Slavic
- French toast with maple syrup · American
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- Semolina pudding with honey and cinnamon (tejbegríz)
- Pancakes with sweet curd cheese (túrós palacsinta)
- Bread and dripping with red onion (zsíros kenyér)
- Ham and cheese omelette
- Cocoa swirl buns (kakaós csiga)
- Porridge with fruit and honey
- Sweet milk soup with rice
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