Italian Bread Chunks

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READY IN: 15mins
Recipe by Jezski

Browsing through Memory Lane again. This unusual quicky recipe is from Thoughts for Food, which was published in 1938 and 1946. Written by a nameless "group of Chicago hostesses" who have 3 other books in the series. The book's almost older than I am! It presents recipes in menu form with the pertinent recipes under each menu. Quite interesting!

Ingredients Nutrition

  • 3 eggs
  • 88.74 ml milk
  • 236.59 ml grated parmesan cheese
  • 118.29 ml instant minced onion
  • 1 loaf Italian bread, cut into 2-inch chunks


  1. Beat eggs with milk; briefly dip bread chunks in mixture. Dust with grated cheese and onion and bake as individual rolls on a heavy cookie sheet in 350 oven until brown. Serve hot.

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