I recently learned about a thing called “oopsie bread.” Have you heard of it before? It’s also known as “cloud bread,” which makes way more sense, because the bread is fluffy, buttery, and yummy, and it makes you think of a cloud. It’s more like a croissant than bread, the kind that melts in your mouth.
The name cloud bread made a lot more sense to me before. That is until recently when I gave “oopsie” bread a reason to be called “Oopsie” bread! Allow me to explain…
Many times when I share a recipe on MPM, I don’t have much to say about it, except to say, “Hey guys! I tried some stuff…here’s what I liked…here’s some things you might like to try…”
Today’s story is different. The story with today’s recipe is more of a “Hey guys! You won’t believe what I just did…” kind of story. (It’s okay-it ends well!)
I have made this bread once before, so I thought I could make it off of memory. After all, it only uses a handful of ingredients and a couple of steps! At least, that’s what I told myself.
Well, I was wrong about one thing…the baking powder.
It turns out, that’s a big deal. Instead of baking powder, I used cornstarch. And apparently there’s a big difference, even if you ARE only using 1/2 teaspoon. Allow me to explain…
When you make “oopsie” bread, you put the egg whites in one bowl and the egg yolks in another. Then you add baking powder and a little salt (and I added a little lemon juice) to the egg whites and beat them until they are “stiff.”
“So, what’s the difference between cornstarch and baking powder in egg whites,” you ask?
So glad you asked. This recipe should have felt like a home economics assignment, but it kind of turned into more of a science lesson. Quickly put, baking powder is a leavening agent used to keep your baked goods from being flat and overtly dense, and cornstarch is a thickening agent used when cooking (not baking).
Here is the difference between beating cornstarch and beating baking powder into egg whites…
I beat the egg whites with the cornstarch for four minutes! I could not figure out why they weren’t getting thick and fluffy. (At this point, I still hadn’t realized what I’d done wrong.) So I pretended that it didn’t matter that my egg whites weren’t stiff and tried baking them anyway, hoping for the best. The result looked like this:
And, of course, at this point, I finally realized what I’d done wrong, and I had decided to start over from the top. Unfortunately, in my frazzled state from not getting the egg whites to whip correctly, I forgot to use parchment paper. That meant I had the pleasure of scraping my paper thin “oopsies” off of my pan like this:
To top things off, while I was concentrating on getting my egg whites and cornstarch to get fluffy, I ignored the bacon I had been cooking. I’m sure I don’t have to tell you how that went!
Yup! You guessed it…burnt bacon (also known as “garbage”). Ekkk.
Okay, so the moral of the story is…
- Learn from my mistakes. Hide your cornstarch when you are baking. 🙂
- Wait to start cooking the bacon until the oopsie bread is in the oven. You’ll have plenty of time to get them as crispy as you like.
- When you are making a recipe that only uses 5 ingredients, and you get one of them wrong, and you realize it’s wrong but think you are going to get away with it anyway, it might be a better use of your time to just start over right away, rather than carrying it all the way out to the end and creating a lot of extra work for yourself.
Okay, science lesson over. Let’s move on to home economics.
We had quite the adventure in our house, but I am happy to tell you that in the end, we enjoyed these Whoopsie BLT’s so much! They are really VERY good when you actually read and follow the instructions in this recipe! Even my kids agreed.
How to whip egg whites into perfect peaks (until they are firm)
If whipping eggs until they are firm is a new concept for you (it’s not something I have done on this blog before) this little video does a great job of explaining what happens as you keep whipping egg whites…
A recipe like this sure does make you appreciate the difference that timing and ingredients can make when it comes to baking a recipe, doesn’t it?
Want to bulk things up a bit more?
These BLT’s are light because the “cloud bread” is light and airy. If you want to bulk things up, you could turn your BLT’s into club sandwiches by adding chicken or turkey. Cheese and avocado also go great with BLT’s so you could definitely go that route.
Or how about this idea: spread a little avocado on the oopsie bread in place of the mayonnaise, or you could even mix the avocado with mayonnaise and spread it on that way. I haven’t tried it yet, but I think it would be really good. If you try it, let us know in the comments how it turned out.
Okay, enough of my shenanigans…let’s get to this recipe.
Here is what you need:
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon lemon juice
4 ounces (1/2 cup) light cream cheese
6 slices center cut bacon
2 tablespoons Hellman’s mayonnaise
2 tomatoes, sliced
Iceberg or romaine lettuce leaves
Here is what you do:
Preheat oven to 300° F
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the baking powder, salt, and lemon juice until very stiff, about 4-5 minutes. You should be able to turn the bowl over without the egg whites moving.
In a separate bowl, mix the egg yolks and the cream cheese well.
(Thanks for your help on this one, Keely!) ♥
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Pour 8 (1/3 cup) whoopsies on a baking tray lined with parchment paper.
Bake for about 25-28 minutes, or until they are golden brown on top.
Meanwhile, cook the bacon until crispy and pat dry with a paper towel.
Once whoopsies are fully cooked, allow to cool, approximately 5 minutes.
On 4 slices of whoopsie bread, spread 1/2 tablespoon mayonnaise on each. Then top each with 1-1/2 slices bacon, tomato slices, lettuce, and another piece of whoopsie bread.
Makes 4 sandwiches.
One sandwich is 5 WW FreeStyle Smart Points.
- Serves: 4 BLT sandwiches
- Serving size: 1 BLT sandwich
- Calories: 216
- Fat: 17 g
- Saturated fat: 6 g
- Trans fat: 0 g
- Carbohydrates: 3 g
- Sugar: 2 g
- Sodium: 469 mg
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 167 mg
- 3 eggs
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 4 ounces (1/2 cup) light cream cheese
- 6 slices center cut bacon
- 2 tablespoons Hellman's mayonnaise
- 2 tomatoes
- Iceberg or romaine lettuce leaves
- Preheat oven to 300° F
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whip the egg whites together with the baking powder, salt, and lemon juice until very stiff, about 4-5 minutes. You should be able to turn the bowl over without the egg whites moving.
- In a separate bowl, mix the egg yolks and the cream cheese well.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Pour 8 (1/3 cup) whoopsies on a baking tray lined with parchment paper.
- Bake for about 25-28 minutes, or until they are golden brown on top.
- Meanwhile, cook bacon until crispy and slice tomatoes.
- Once whoopsies are fully cooked, allow to cool, approximately 5 minutes.
- On 4 slices of whoopsie bread, spread ½ tablespoon mayonnaise on each. Then top each with 1-1/2 slices bacon, tomato slices, lettuce, and another piece of whoopsie bread.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.