Dutch
Wentelteefjes
A Dutch way to give stale white bread a second life: soaked in egg, milk, cinnamon, and sugar, then fried in butter until golden. Serve warm with a little extra cinnamon sugar, just as it is often eaten at home.
Watch it madeZeg maar Fem · 1:01
Ingredients
- Stale white bread slices4 thick slices
- Whole milk150 ml
- Eggs2
- Granulated sugar2 tbsp
- Ground cinnamon1 tsp
- Fine salt1 pinch
- Unsalted butter30 g
- Extra cinnamon sugar, for serving1 tbsp
Method
- In a shallow dish, whisk the eggs, milk, sugar, cinnamon, and salt until smooth.
- Lay the stale bread slices in the mixture and let them soak for about 1 minute per side, long enough to absorb the custard without falling apart.
- Melt half of the butter in a large frying pan over medium heat until it foams but does not brown too much.
- Lift the bread from the dish, let the excess drip off, and fry 2 slices for 2 to 3 minutes per side until deep golden and lightly crisp at the edges.
- Repeat with the remaining butter and bread slices.
- Serve the wentelteefjes warm, sprinkled with extra cinnamon sugar.
Common questions
Can I use fresh bread instead of stale bread for wentelteefjes?
Yes, but stale bread works better because it soaks up the custard without turning soggy. If using fresh bread, reduce soaking to 20–30 seconds per side and handle it very gently so the slices don’t tear.
What can I substitute for whole milk or eggs?
For milk, use any dairy milk or unsweetened plant milk, though whole milk gives the richest result. For eggs, there isn’t a perfect swap here; the custard depends on them, so egg-free versions won’t fry up the same.
How long should I soak the bread so it doesn’t fall apart?
About 1 minute per side is usually enough for stale bread. The goal is fully absorbed custard without saturation. If the bread is very dry or thick, give it a few extra seconds, but don’t leave it soaking too long.
What are the most common mistakes when frying wentelteefjes?
The biggest mistakes are soaking too long, using heat that’s too high, and overcrowding the pan. Fry over medium heat so the centers set before the outside burns, and let excess custard drip off before the bread hits the pan.
How should I store and serve leftover wentelteefjes?
They’re best served immediately, warm and crisp with cinnamon sugar. Leftovers can be refrigerated for up to 2 days, then reheated in a skillet or oven to restore some crispness. Avoid microwaving if you want to keep the edges crisp.