Fried stuffed bread

Ingredients

• 8 slicescrustless sliced bread
• 200 gcooked sweetcorn
• 1 tbsp (15 ml)margarine
• 1 tbsp (15 ml)plain flour
• 125 mlmilk
• 3 tbsp (45 ml)granulated sugar
• ½ tsp (2.5 ml)nutmeg
• 1 packet (85 g)seasoned coating mix
• 2eggs
• as neededcooking oil

Instructions

1. 1

   Cook the base

   Sauté the margarine and flour together. Add the milk a little at a time, stirring until combined.

2. 2

   Finish the filling

   Stir in the sugar and nutmeg, then add the sweetcorn. Cook, stirring, until thickened; remove from the heat and set aside. Wrap the filling in the slices of bread.

3. 3

   Prepare the coating

   Beat the eggs, and set out the seasoned coating mix.

4. 4

   Coat the parcels

   Coat each filled slice of bread in beaten egg, then in the seasoned coating mix.

5. 5

   Fry until golden

   Fry straight away until golden, then lift out and serve.

What is fried stuffed bread?

This is a filled-bread snack made by enclosing a cooked filling in crustless sliced bread, coating it and frying it until golden. The recipe comes from Dapur Umami and uses sweetcorn in a creamy, lightly spiced filling.

The contrast is what makes this version work: soft bread and sweet corn inside, with a crisp seasoned shell outside. It is served warm as a snack, or can be packed for lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 14g protein, 81g carbs, 19g fat.

The bread, flour, sugar and coating mix provide most of the carbohydrates, while margarine, eggs and frying oil contribute much of the fat. The milk, eggs and bread provide some protein, with the sweetcorn adding fibre. Pair a portion with salad or fresh vegetables for a more balanced plate.

Building the corn filling

Flour and margarine: cooking them together first gives the milk a base to thicken around. Add the milk gradually and keep stirring so the mixture combines evenly.

Sweetcorn and spice: sugar and nutmeg season the filling, while the corn brings sweetness and texture. Cook until the mixture thickens, then set it aside before filling the bread.

Wrapping the bread

Crustless slices: the recipe uses bread without crusts so it can wrap around the filling more easily. Keep the filling inside as you enclose it in each slice.

Cool filling: letting the thickened corn mixture sit aside before wrapping helps keep the bread easier to handle. Avoid overfilling, which can make the parcels difficult to coat.

Getting an even coating

Egg first: coat each parcel with beaten egg so the seasoned mix can adhere to the bread. Then cover it with the coating mix.

Work one at a time: coat a parcel and fry it straight away, as the method directs. This keeps the coating step straightforward and avoids leaving coated parcels waiting.

Frying to a golden finish

Colour cue: fry until the outside is golden, then lift the parcels out. The recipe gives no oil temperature or frying time, so use the stated colour as the doneness cue.

Gentle handling: turn or lift the parcels carefully so the coating stays intact. Serve them warm, when the outside is crisp and the bread inside remains soft.

Serving ideas

Tea or coffee: the original recipe suggests serving these as a snack alongside either drink. Their sweet corn and sugar filling makes them a good fit for a warm afternoon break.

A balanced plate: add fresh vegetables or a simple salad alongside a parcel. This gives the meal a fresh contrast to the fried coating.

Recipe notes & tips

• Stir continuously as you add the milk to help the flour and margarine mixture combine smoothly.
• Cook the corn filling until it has thickened before wrapping it in the bread.
• Keep the crustless slices intact while enclosing the filling.
• Beat the eggs before you begin coating the parcels.
• Fry each parcel soon after coating, as directed in the method.
• Serve warm for the best contrast between the crisp coating and soft bread.

Variations

• Savoury filling: replace the sweet direction with a savoury filling of your choice, as the original description suggests.
• Sweet filling: try another sweet filling in place of the corn mixture for a different version.
• Spice adjustment: use less nutmeg for a subtler spice note.
• Extra corn texture: keep the sweetcorn whole rather than mashing it into the thickened filling.
• Tea-time snack: make smaller parcels by using less filling in each slice.

Common mistakes to avoid

• Adding milk all at once: pour it in gradually while stirring so it combines with the flour mixture.
• Filling before thickening: cook the corn mixture until thickened before taking it off the heat.
• Overfilling the bread: use a manageable amount of filling so you can wrap the slice around it.
• Skipping the egg: coat the parcel in beaten egg before applying the seasoned mix.
• Waiting after coating: fry the parcels straight away, as specified in the method.
• Frying past golden: lift the parcels out once their coating is golden.

How to store

Cool any leftovers and refrigerate them in a covered container for up to 2 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions