Cloud Bread

Name: Cloud Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 large Large eggs; 0.25 tsp Cream of tartar; 0.125 tsp Fine salt; 2 oz Cream cheese, softened; 1 tbsp Honey (optional for a touch of sweetness); 0.5 tsp Vanilla extract (optional); 0.5 tsp Everything bagel seasoning or sesame seeds (optional topping)

Light, pillowy cloud bread makes a showy, low-carb alternative to sandwich bread or toast. It’s made from whipped egg whites and a creamy yolk mixture for a tender, airy bite that’s perfect for breakfast or brunch.

0.0(0 reviews)

Prep: 15m · Cook: 25m · Total40 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Cream of tartar

Cream of tartar (potassium hydrogen tartrate) is a white powdery byproduct of winemaking used in baking as a stabilizer for whipped egg whites and to prevent sugar crystallization. It has a faintly acidic taste but little aroma, and is common in recipes for meringues and snickerdoodles. Find it in the baking aisle of most supermarkets or at specialty stores; to substitute, use about 1/2 teaspoon lemon juice or white vinegar for each 1 teaspoon of cream of tartar called for.

Ingredient Spotlight

Everything bagel seasoning or sesame seeds (optional topping)

Everything bagel seasoning is a New York–style spice blend typically made from sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, giving a toasty, savory, garlicky-oniony flavor; sesame seeds alone are more common. You can buy premixed blends in grocery stores or make your own by mixing those ingredients; as a simple substitute, sprinkle plain sesame seeds or a mix of sesame + a pinch of garlic/onion powder and salt.

Jake's note

"This cloud bread is delightfully simple and quick to make—ideal for a weekend brunch or an easy weekday protein-rich breakfast. Home cooks will love how dramatically light and versatile the rounds are: sweeten them or top them savory."

Cloud Bread

Cloud bread is the kind of recipe that makes a breakfast table feel like theatre: three ingredients whipped into impossibly light rounds that look delicate but hold a surprisingly tender, sandwich-ready structure. This version leans on cream cheese for richness and just enough tang to counter the egginess, while a touch of honey and vanilla (optional) creates a soft, brioche-like whisper rather than a straight savory bite. The hallmark is the contrast — glossy, stiff egg whites folded into a creamy yolk base so each bite yields a marshmallow-soft interior with a slightly crisp, pale-golden exterior.

What makes this iteration work is attention to technique and balance. Cream of tartar stabilizes the whites so they keep volume through folding and baking, while softened cream cheese (beaten until lump-free) ensures the yolk mixture folds in smoothly without collapsing the foam. The result is a versatile vessel: use them for open-faced breakfasts, light sandwiches, or a playful base for smoked fish or avocado. They’re showy enough for brunch guests, practical for low-carb swaps, and flexible enough for both sweet and savory finishes.

Plan your timing

Enter your target meal time:

6:15 pm–6:23 pm→Preheat and separate eggs

6:23 pm–6:31 pm→Whip the egg whites

6:31 pm–6:39 pm→Make the yolk-cream cheese base

6:39 pm–6:47 pm→Fold and shape

6:47 pm–6:55 pm→Bake and cool

Ingredients

Yield

Instructions

Preheat and separate eggs

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Carefully separate the eggs into two bowls, placing the whites in a large clean bowl and the yolks in a smaller bowl; set both aside.

For this step

3 largeLarge eggs

Whip the egg whites

Add the cream of tartar and half the salt to the bowl with egg whites and beat with an electric mixer until stiff, glossy peaks form. The whites should hold their shape firmly when the beaters are lifted.

For this step

0.25 tspCream of tartar
0.13 tspFine salt

Make the yolk-cream cheese base

To the yolks, add the softened cream cheese, honey (if using), vanilla (if using) and the remaining pinch of salt, then whisk or beat until smooth and lump-free. The mixture should be fairly loose so it will fold easily into the whites.

For this step

2 ozCream cheese, softened
1 tbspHoney (optional for a touch of sweetness)
0.5 tspVanilla extract (optional)

Fold and shape

Gently fold about one-third of the beaten whites into the yolk mixture to lighten it, then fold in the remaining whites with a spatula using careful strokes to preserve air. Spoon or pipe 6 evenly sized rounds (about 2–3 tablespoons each) onto the prepared sheet and sprinkle with seasoning if desired.

For this step

0.5 tspEverything bagel seasoning or sesame seeds (optional topping)

Bake and cool

Bake for 22–26 minutes until the tops are lightly golden and the rounds feel set to the touch. Let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely before splitting or stacking; they’re best eaten the same day or stored in an airtight container in the fridge for 2–3 days.

Tips from the kitchen

Room-temperature eggs

Bring eggs to room temperature before whipping — whites whip to fuller volume when not cold, making the rounds taller and airier.

Beat whites properly

Stop whipping as soon as you see stiff, glossy peaks that hold shape; overbeating makes whites dry and hard to fold back into the yolk base.

Soften cream cheese

Warm cream cheese to room temperature and beat it until completely smooth so it folds into the whites without lumps that deflate the foam.

Gentle folding technique

Fold with wide, sweeping strokes and rotate the bowl — preserve as much air as possible by folding only until streaks disappear.

Even sizing and spacing

Spoon or pipe equal-sized rounds about 1 1/2–2 inches apart so air circulates and edges bake evenly; use a cookie scoop for consistency.

Variations & substitutions

Savory herb and cheese

Fold 2 tablespoons finely grated parmesan and 1 tablespoon chopped chives into the yolk mixture and omit honey for a savory cloud bread perfect for sandwiches.

Sweet cinnamon maple

Add 1 teaspoon ground cinnamon and replace honey with 1 tablespoon maple syrup, then dust with a little powdered sugar after cooling for a breakfast treat.

Dairy-free swap

Use 2 ounces of well-blended, room-temperature vegan cream cheese (almond- or coconut-based) or smooth silken tofu sweetened slightly for a non-dairy version that still binds the yolks.

Seed crust topping

Brush rounds very lightly with beaten egg yolk and press sesame, poppy, or everything bagel seasoning into the top before baking for extra texture and flavor.

Storage & make-ahead

Store cooled cloud breads in an airtight container in the refrigerator for up to 2–3 days; they lose some loft but keep their flavor. For longer storage, freeze individually between layers of parchment in a zip-top bag for up to 2 months, then thaw overnight in the fridge. Reheat briefly in a toaster oven (3–5 minutes at 325°F) or under a broiler for a minute to crisp the edges — avoid microwaving, which makes them soggy.

What to serve with it

Serve them split and toasted as a base for smoked salmon, crème fraîche, and dill, or top with mashed avocado, lemon zest, and flaky salt for a citrusy brunch. They also shine as low-profile burger buns for a light lunch; pair with a crisp green salad and a bright sparkling wine or a strong coffee for breakfast.

Frequently asked questions

Why didn’t my clouds rise or were flat?

Flat results usually mean the whites weren’t whipped to stiff peaks, the yolk mixture was too heavy or cold, or folding was too vigorous. Make sure whites are glossy and hold peaks, cream cheese is room-temperature and smooth, and fold gently to preserve air.

My egg whites won’t whip — what happened?

Even a trace of yolk or a greasy bowl will prevent whites from foaming; use a completely clean, dry metal or glass bowl and ensure no fat contaminates the whites. A pinch of cream of tartar helps stabilize and improve volume.

Can I make larger 'buns' or one big loaf?

You can scale up the rounds, but larger mounds may bake unevenly — longer at lower heat helps. A single large loaf will need a wider pan and careful timing, and you may lose some lift, so stick to smaller rounds for the iconic cloud texture.

Why are my clouds sticky after cooling?

If they cool in a humid environment or were slightly underbaked, they can feel sticky; ensure they feel set and lightly golden on top before removing, and cool on a rack to let steam escape.

Can I double the recipe?

Yes, you can double it, but whip whites in a bowl large enough to allow vigorous beating and fold in batches if necessary to maintain volume. Bake on multiple sheets rather than crowding a single tray for even results.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Preheat and separate eggs

Large eggs3 large

Step 2: Whip the egg whites

Cream of tartar0.25 tsp
Fine salt0.13 tsp

Step 3: Make the yolk-cream cheese base

Cream cheese, softened2 oz
Honey (optional for a touch of sweetness)1 tbsp
Vanilla extract (optional)0.5 tsp

Step 4: Fold and shape

Everything bagel seasoning or sesame seeds (optional topping)0.5 tsp

Nutrition Facts

Per serving: 1 slice (58g)

Calories90

Total Fat5.1g

Saturated Fat2.9g

Trans Fat0.2g

Polyunsaturated Fat1.3g

Monounsaturated Fat0.3g

Total Carbohydrates6.4g

Dietary Fiber0g

Total Sugars5.1g

Protein5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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