Cloud Bread
Short, Catchy Intro
So you want bread that looks like a cumulus cloud and feels like a tiny pillow for your sandwich? Nice choice. Cloud bread is the kind of recipe that makes you feel like a baking wizard without needing an actual wand. It takes eggs, a little sugar, and a smidge of cornstarch and transforms them into something ethereal and oddly satisfying.
If you like easy, show-off friendly bakes, you might also enjoy my take on air fryer garlic bread for when you feel fancy but also lazy. Ready to get fluffy?
Why This Recipe is Awesome
This recipe sits in that sweet spot between ridiculous and brilliant. Why is it awesome
- It looks impressive and tastes light and cloudlike. Guests will ask how you did it. You will shrug and say it is a little magic.
- It uses only three main ingredients. Three. Your pantry probably judges you less now.
- It is idiot proof if you follow the steps. Even if you sing badly while baking, the bread forgives you.
- It is fast. No rising time, no yeast drama. You get a loaf in under an hour that feels artisanal.
Also, want something that plays well with sweet or savory toppings? Cloud bread handles both. PBJ, avocado, smoked salmon it all works. If you want a chewy cookie hybrid vibe, check out this fun riff on banana treats after you finish here banana bread cookies.
Ingredients You’ll Need
- 3 large eggs. Separate whites and yolks like a pro or like a brave amateur.
- 2 to 3 Tbsp of sugar 28 to 42g. Use less if you plan to go savory.
- 1 Tbsp of cornstarch 10g. It gives structure without being needy.
That is literally it. No flour fuss, no yeast temper tantrums. Use room temperature eggs for easier whipping. If you skip that you will survive but the whites whip faster when warmed slightly.
Step-by-Step Instructions
- Preheat oven to 300F 150C. Position the rack in the middle of the oven.
- Separate the egg whites from the egg yolks and place them in a mixing bowl. Keep the yolks for another recipe or snack on them like a responsible adult.
- Beat the egg whites using medium speed until frothy. You want bubbles but not a foam party.
- Continue beating and add the sugar a little at a time until completely incorporated. Go slow and enjoy the rhythmic motion.
- Sift the cornstarch into the bowl and beat until mixed in. This helps prevent lumps and gives a silkier finish.
- Continue mixing for 2 to 3 minutes on high until you get stiff peaks and it resembles shaving cream. Look for glossy, billowy peaks that stand straight up.
- Add the egg white mixture meringue to a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat and then shape it with a spatula into a loaf. Make it smooth or rustic your call.
- Bake on the middle rack for 35 to 45 minutes until golden brown orange and a wooden skewer comes out clean when poked through the center. The color tells you it is done more than the jiggle.
- Allow it to cool completely then cut it with a serrated knife or just tear it apart and eat. Cooling helps the texture set so try to be patient.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. The oven needs to be ready when you are.
- Letting any yolk get into your whites. Even a little fat kills the whip. Use the shells or a separator gadget if you must.
- Adding sugar too quickly. Slow and steady wins the stiff peak race.
- Underbaking because the top looks done. The center needs time. Use a skewer to check.
- Cutting it while warm and expecting neat slices. It will tear unless cooled. Embrace the rustic tear if you do not want to wait.
- Using cold eggs. They take longer to reach stiff peaks which wastes time and patience.
Alternatives & Substitutions
- Sugar swap ideas If you need less sweetness try 2 Tbsp or switch to a powdered sugar variant but start small. I prefer granulated for texture and predictable whipping.
- Cornstarch alternatives Want to be experimental Use arrowroot or tapioca starch as a 1 to 1 swap. Results vary slightly but both will give structure.
- Egg white powder in a pinch Yes you can reconstitute it but fresh whites whip more reliably. Use powder only if you absolutely must.
- Savory version Want to skip sweetness? Reduce sugar to 1 to 2 tsp and add a pinch of salt and some herbs for savory stacks. They toast nicely too.
If you love bold garlic vibes try pairing your cloud bread with recipes like this classic best garlic bread for serving inspiration. IMO the cloud texture makes a killer base for melty cheese or herby spreads.
FAQ
Q Is cloud bread healthy ish
A Kinda. It is low carb and gluten free but it packs sugar and eggs so treat it like a light treat not a health miracle.
Q Can I make it without sugar
A You can drop the sugar to taste but the meringue will be less stable. Try a tiny amount if you want savory results.
Q Can I use a hand whisk instead of a mixer
A Possible but tiring. An electric mixer gets you stiff peaks faster. If you like arm day go manual.
Q How long does it keep in the fridge
A Up to three days in an airtight container. It gets a little chewy so toast it for best results.
Q Can I freeze cloud bread
A Yep. Freeze flat in layers separated by parchment then toast from frozen. It loses some fluff but still tasty.
Q Why did my meringue deflate in the oven
A Likely under whipped or a trace of fat in the whites. Also rushing the sugar addition can collapse the structure.
Q Can I flavor it
A Sure add vanilla or a pinch of cinnamon for sweet versions or chopped herbs for savory. Keep additions small so you do not upset the peaks.
Final Thoughts
This recipe feels like a tiny kitchen flex that is both easy and fun. You get to whip eggs into clouds and then eat the results like a hero. Be bold with toppings and keep the mood playful. Practice once and you will feel smug forever. Now go impress someone or just treat yourself to a midnight cloud sandwich.
Conclusion
If you want a step by step guide that mirrors the viral trend and dives into the details check out this thorough write up on Cloud Bread Recipe How to make that viral TikTok bread.
Print
Cloud Bread
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A light and fluffy bread that looks impressive and is made with just three ingredients.
Ingredients
- 3 large eggs, separated
- 2 to 3 Tbsp of sugar (28 to 42g)
- 1 Tbsp of cornstarch (10g)
Instructions
- Preheat oven to 300°F (150°C) and position the rack in the middle.
- Separate egg whites from yolks and place whites in a mixing bowl.
- Beat egg whites on medium speed until frothy.
- Add sugar gradually and continue to beat until fully incorporated.
- Sift in cornstarch and mix until combined.
- Beat on high for 2-3 minutes until stiff peaks form.
- Transfer the meringue to a lined sheet pan and shape into a loaf.
- Bake for 35-45 minutes until golden brown and a skewer comes out clean.
- Allow to cool completely before slicing or tearing apart.
Notes
Use room temperature eggs for easier whipping. Letting any yolk mix with the whites can hinder the whipping process.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: cloud bread, gluten free, light bread, easy baking, three ingredient recipe
