Hootsla Egg Bread Recipe

A classic Pennsylvania Dutch recipe for Hootsla Egg Bread! This frugal and flavorful dish is a quick and easy way to transform leftover bread into a delicious breakfast or brunch. Crispy, buttery bread cubes are coated in a creamy egg batter and pan-fried to golden perfection. A true taste of regional American cooking, as featured in the Chicago Culinary Arts Institute's 1947 cookbook.

Prep Time 5 mins

Cook Time 13 mins

Calories 250.9 kcal

Protein 14g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Hootsla Egg Bread

4 cups cubed day-old bread (any kind)
3 large eggs
1/2 cup milk
Butter
Salt And Pepper

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How to Make Hootsla Egg Bread

Melt the butter or bacon fat in a large skillet over medium heat.
Add the cubed bread and cook, stirring occasionally, until lightly golden brown (about 3-5 minutes). Remove the bread from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Pour the egg mixture over the browned bread cubes, ensuring all pieces are coated.
Return the bread and egg mixture to the skillet. Cook, stirring occasionally, until the egg is set and the bread is golden brown and crispy (about 8-10 minutes).
Serve immediately. Enjoy this warm, comforting Pennsylvania Dutch breakfast treat!