K, y’all. Cloud bread.
It’s a thing. A delicious thing. A light as air, astonishingly easy, amazingly tasty thing.
When I first read my friend Paula’s recipe, I gave it a little head cock and quizzical brow. It seemed a pretty unlikely story: a few eggs, some cream cheese, sugar, and cream of tartar do not a bread-substitute make, am I right? (I’m not right.)
The truth is I disliked my first bite of cloud bread. It was eggy and spongy, and I just couldn’t imagine eating it with much of anything. Luckily, I’m a glutton for punishment and I was going to give it another shot.
The first trick to cloud bread, I’ve learned, is you’ve gotta have patience. (I, friends, am not patient. At all.) This is not the thing to make when you want to eat in 30 minutes.
I decided to taste-test my cloud bread mere moments after it had been removed from the oven. My immediate thought was What kind of fucking sandwich can I possibly make with that? Egg?? Disappointed, I left the spongy creations on the cooling rack and questioned my own sanity. I stored them in an airtight container and pushed ’em aside.
The next evening, however, I took one out and bit into it. It was less eggy but still spongy, so I decided I’d try toasting it. This is the big-ticket win.
The second trick to cloud bread, paradoxically, is not to wait around. This is not the food you throw in the toaster and walk away unless ashes are a staple in your diet. Watch that shit closely.
Lightly toasted cloud bread is a little less spongy and works perfectly for avocado toast with an egg or a PB and banana sandwich.
Want to try it for yourself? I don’t blame you! My F-approved recipe is below. Enjoy!