Light and Fluffy Cloud Bread Recipe!
Fresh out of the oven, cloud bread is fluffy and light. Storing it overnight in a plastic bag adds some elasticity to them so they become more bread-like. The rounds will rise and fall a bit during the bake, but they don't run, and flatten only slightly depending on how long you whipped the whites.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Bread/Rolls
Ingredients
- 3 large eggs, separated into two separate medium bowls
- ¼ tsp. cream of tartar
- 2 oz. cream cheese, very soft
- 1 Tbsp. white sugar
Instructions
- Preheat oven to 350° F.
- In two medium bowls, separate the yolks from the
whites of 3 large eggs. Both the yolks and the whites will be used in this
recipe. - Add cream of tartar to egg whites and use a hand
mixer to beat until stiff peaks form. - In the other bowl with the egg yolks, combine
egg yolks, cream cheese, and white sugar with the hand mixer, until smooth. - Gently fold egg whites into the egg yolk mixture
until well combined. - With an ice cream scoop or a ¼-cup measuring cup,
scoop the mixture into individual servings onto a parchment paper lined baking
sheet. - Bake at 350° F. for approximately 30 minutes, or
until golden brown. - Remove from oven and transfer bread to a
paper-towel-lined plate. Paper towels are used to absorb the liquid from the
steam when bread is still hot.
Find it online: https://epickitchennews.com/light-and-fluffy-cloud-bread-recipe/