Recipe: Bread into Cake (Eagle Brand Sweetened Condensed Milk vintage recipe)

The image below is from an Eagle Sweetened Condensed Milk recipe booklet published in the 1920s. (See full document here: New magic in the kitchen: 208 delicious dishes made with sweetened condensed milk, ca. 1920s)



The same recipe appears in newspapers and booklets year after year, appearing with slightly different measurements and oven temperatures.

BREAD INTO CAKE
Source: Eagle Brand Sweetened Condensed Milk vintage recipe pamphlet

1. Slice day-old white bread 3/4-inch thick. Remove crusts. Cut strips 3/4-inch wide.

2. Dip strips, in Eagle Brand Sweetened Condensed Milk, covering well. Drain on waxed paper or cake rack.

3. Roll in shredded coconut or finely chopped nut meats.

4. Put on lightly greased baking sheet. Bake on top shelf in moderate oven (350 degrees F.) until lightly browned (about 15 minutes).

5. Serve hot or cold.

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From a 1953 pamphlet:
"A quick, easy, tasty coffee-time snack is made by trimming crust from bread slices and cutting each slice into three equal strips. Spread bread on all sides with Eagle Brand Sweetened Condensed Milk and sprinkle lightly with grated fresh orange peel or shredded, moist coconut. Bake on greased cooky sheet in 350 degrees F. (moderate) oven until slightly dried, 15 to 20 minutes. Serve warm or cool."

Also see:
Change Bread to Cake!?! - The Recipe Box Blog