Save to Pinterest My kitchen counter looked like a science experiment gone right. I was skeptical about bread made from mostly eggs and cheese, but that first batch came out of the oven looking like golden pillows of clouds. Now this is my go-to when I want something breadlike without the heaviness of regular toast.
Last weekend I made these for brunch when my gluten-free friend visited. She took one bite and actually got emotional, telling me she had not had anything breadlike in months. We stood around the oven watching them puff up like little golden clouds, trading stories about foods we missed.
Ingredients
- 3 large eggs, separated: Room temperature eggs separate more easily and whip up better for that signature cloud texture
- ¼ teaspoon cream of tartar: This stabilizes the egg whites so they hold their volume during folding and baking
- ¼ cup grated Parmesan cheese: Adds umami depth and helps the rounds hold their shape
- 2 tablespoons cream cheese, softened: Creates richness in the yolk base and balances the airy whites
- 1 garlic clove, minced: Fresh garlic gives a punch that powder cannot match
- 1 tablespoon fresh chives: Their mild onion flavor complements without overwhelming
- 1 tablespoon fresh parsley: Brings brightness and color to the golden rounds
- ¼ teaspoon dried oregano: Earthy notes that ground the light texture
- ¼ teaspoon salt: Essential to bring out all the savory flavors
- ⅛ teaspoon freshly ground black pepper: Just enough warmth to make things interesting
Instructions
- Prep your oven and pan:
- Preheat to 300°F and line a baking sheet with parchment paper. I learned the hard way that greasing the pan alone makes these stick.
- Whip the whites:
- Beat egg whites with cream of tartar until stiff peaks form. This is where the magic happens, so do not rush.
- Mix the yolk base:
- Whisk yolks, cream cheese, Parmesan, garlic, herbs, and seasonings until completely smooth. Take your time to eliminate any lumps.
- Fold with care:
- Gently fold whites into yolk mixture in three additions. I use a spatula and treat it like I am handling something fragile.
- Shape and bake:
- Spoon onto the sheet as six even rounds, about half an inch thick. Bake 25 minutes until golden and set.
- .Serve warm:
- Let them cool briefly but enjoy while still warm for the best texture. They deflate a bit as they cool but taste just as good.
Save to Pinterest My youngest now asks for cloud bread instead of regular toast on weekend mornings. Watching her spread jam on something that started as separated eggs never fails to make me smile.
Getting The Fluffiest Results
The key is whipping those egg whites until they truly stand at attention. I used to underwhip and wonder why my clouds fell flat. Now I go longer than I think I need to, and the difference is night and day.
Flavor Variations To Try
Sometimes I swap in Pecorino for extra sharpness or add a pinch of smoked paprika for a smoky twist. My favorite variation includes chopped sundried tomatoes in the yolk mixture.
Serving Suggestions
These shine alongside a steaming bowl of tomato soup or topped with whipped feta and honey. They are sturdy enough to hold toppings but light enough not to weigh down a meal.
- Try them with avocado and everything bagel seasoning for breakfast
- Use as sandwich bread for an ultra-light lunch
- Cut into smaller rounds and serve with herb butter as party appetizers
Save to Pinterest There is something deeply satisfying about watching simple eggs transform into breadlike clouds. Hope these bring a little levity to your kitchen too.
Recipe FAQs
- → What makes cloud bread so light and fluffy?
The secret is whipping egg whites with cream of tartar until stiff peaks form, then gently folding them into the yolk mixture. This creates air pockets that give cloud bread its signature airy texture.
- → Can I make cloud bread ahead of time?
Yes, you can prepare cloud bread up to 2 days in advance. Store in an airtight container at room temperature. For best results, warm briefly in the oven before serving to restore the fluffy texture.
- → What can I serve with savory cloud bread toast?
These toasts pair wonderfully with marinara sauce, pesto, whipped feta, hummus, or cream cheese spreads. They also complement soups beautifully and work great as a base for appetizers.
- → Can I substitute the Parmesan cheese?
Absolutely! Pecorino Romano offers a sharper, saltier flavor, while Asiago provides a nuttier taste. You can also use Gruyère for a more mellow, creamy profile.
- → Why is cream of tartar important in this preparation?
Cream of tartar stabilizes the egg whites, helping them hold their structure and maintain stiff peaks. This ensures the cloud bread stays fluffy and doesn't collapse during baking.
- → Is cloud bread suitable for a keto diet?
Yes, this savory cloud bread is excellent for keto diets. With only 1g of carbohydrates per serving and high protein content from eggs and cheese, it fits perfectly into low-carb meal plans.