Hungarian
Bundás kenyér
Bundás kenyér is the Hungarian way of turning day-old white bread into a crisp-edged, soft-centered fried breakfast or supper. It is usually eaten hot, lightly salted, often with garlic rubbed over the surface and a spoonful of tejföl on the side.
Watch it madeLidl Magyarország · 4:20
Ingredients
- Day-old white bread or kifli-style loaf4 thick slices
- Eggs3 large
- Whole milk3 tbsp
- Fine salt1/2 tsp
- Freshly ground black pepper1 pinch
- Sunflower oil or lard1/2 cup, for frying
- Garlic clove1, halved
- Tejföl or sour cream4 tbsp, to serve
Method
- Crack the eggs into a shallow bowl, add the milk, salt, and pepper, and beat well with a fork until fully blended.
- Heat the sunflower oil or lard in a wide frying pan over medium heat until it shimmers but does not smoke.
- Dip each slice of day-old bread into the egg mixture, turning to coat both sides and letting it soak for a few seconds so the center softens without falling apart.
- Lift the bread, let the excess egg drip back into the bowl, and lay the slices carefully into the hot fat in a single layer.
- Fry for 2 to 3 minutes per side, until deep golden, puffed slightly, and crisp at the edges.
- Transfer the fried bread to a plate lined with paper towel and sprinkle lightly with a little extra salt while hot.
- Rub the hot surfaces gently with the cut side of the garlic clove, if desired.
- Serve immediately with tejföl or sour cream on the side.
Common questions
Can I substitute the bread or loaf if I don’t have day-old white bread or kifli-style bread?
Yes. Any sturdy, fairly neutral bread works: sandwich bread, boule slices, brioche, or crusty rolls. Slightly stale bread is best because it soaks up egg without collapsing. Avoid very soft fresh bread unless you toast it first.
How long should I soak the bread in the egg mixture?
Just a few seconds per side is usually enough. You want the outside coated and the center slightly softened, not saturated. If the bread is very dry, give it a brief extra dip, but don’t let it fall apart.
What are the most common mistakes when frying bundás kenyér?
The biggest mistakes are using oil that’s too cool, over-soaking the bread, and crowding the pan. Cool fat makes it greasy; too much soaking makes it soggy; overcrowding lowers the temperature and prevents good browning.
Can I store leftovers, and how do I reheat them?
It’s best eaten immediately, but leftovers can be refrigerated for up to 1 day. Reheat in a skillet, oven, or air fryer until crisp again. The microwave will make it soft and oily, so avoid that if possible.
What’s the best way to serve bundás kenyér?
Serve it hot, right after frying, with a spoonful of tejföl or sour cream on the side. A garlic rub adds more flavor. It also pairs well with pickles, fresh tomatoes, or a simple green salad.