Asiago Rosemary Cloud Bread

Asiago Rosemary Cloud Bread

View Tomato Confit  a pairing we suggest for this formulation.

Cloud Bread

Ingredients Percent (%)
Egg Whites, EZ Whip 41.92
Egg Yolks, shell eggs 20.76
Cream Cheese softened 17.96
Asiago Cheese, shredded, part 1 18.96
Rosemary, IQF 0.40
Total 100.00


Ingredients Percent (%)
Asiago Cheese, shredded, part 2 98.96
Rosemary, IQF 1.04
Total 100.00

 Method of Production:

  1. Preheat oven to 325° F with a low fan. Spray square 1x1-inch silicon molds with nonstick spray.
  2. Mix topping ingredients together and set aside.
  3. In a standing mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form (approx. 4 minutes), set aside.
  4. In a different bowl with the paddle attachment, cream the cream cheese until smooth on speed 4. Add the egg yolks and mix until combined, on speed 4 for about 2 minutes.
  5. Fold the egg whites into the egg yolk mixture.
  6. Fold in asiago cheese, part 1 and IQF rosemary.
  7. Spoon 1 tablespoon (5g) of batter into molds.
  8. Sprinkle each cloud bread with topping.
  9. Bake at 325° F for 17 minutes, until golden brown on top; do not over bake or cloud bread will be dry.
  10. Cool for 5 minutes on baking sheet, remove from molds, then cool completely on a wire rack.
  11. Freeze on wire rack until frozen solid, then pack in sealed poly bags. Keep frozen until ready to serve.


  1. Pack frozen cloud bread in on cardboard pieces in a triple-sealed poly bags with a light vacuum.
  2. Store frozen until ready to use.
  3. Allow to thaw at room temperature for 1 hour for serving.

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