Oopsie Bread

I think this "bread" recipe must have been discovered by accident.  That would explain how it got it's fairly descriptive name!  When Rich came across the recipe on the internet, I knew I HAD to try it.  I like bread and, since we no longer eat grains, the idea of having some was too tempting not to try!  I asked him what the ingredients were and I lost all hope that I was going to have bread:  eggs, cream cheese, and baking powder.  There is just no way that is going to make bread!  However, I felt like I should try it.  They did have some pictures of bread to go with the recipe, after all.

First, I gathered everything together that I needed.  It wasn't much!

 Step one was to separate the eggs.  I realized that with that particular list of ingredients, air was probably going to play a big part in this "bread"...and I was right!

(A little disappointed that the third yolk broke...I was doing so well!)

Next, I whipped the egg whites.  The directions stated that I would know they were stiff enough if I could turn the bowl over without having them move.  I HAD to try that!

It worked!  nothing fell out!  No, that's not a camera trick! :)

After having success with the egg whites, I had to thoroughly mix the egg yolks, cream cheese, and baking powder!  I almost forgot the baking powder!  Since I didn't include it in the picture where I gathered all the ingredients...it had to take a solo shot!

Look at that artistic trickle of baking powder falling into the bowl... ;)  

Now we're getting somewhere!

Last is the most confusing part.  I'm going to take the egg whites and fold them into the other mixture, keeping the air in the eggs....and then that mess is going to turn into bread?!  Unbelievable.  

It was surprisingly difficult to keep the air in the eggs AND make it mix together.  I also didn't have any idea what it was supposed to look like or how thoroughly mixed it should be.  So I guessed!  I ladled it out onto the baking tray and smirked my way over to the couch to wait my 25 minutes and pronounce this a ridiculous (and failed!) experiment.

But, lo and behold!  I pulled it out and they were browned on top and solid all the way through.  Airy and light, but dry and I thought that was a good sign.  I put some butter on top (that Kerrygold Irish butter in the first picture...the best I've ever had!) and it's delicious!  Would I call it bread?  I'm not sure.  It's bread-like, very fluffy, with a slight egg flavor (naturally).  The article suggested that it could be used for strawberry shortcake.  Since we were having guests for dinner, I figured I'd better whip some cream and see how it tasted spread on top.  You know what?  Delicious!  

Oopsie bread = success!