Bread fries "barrier"

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 20 minutes

Serving size: 4


For the bread fries:

  • 300 g IBIS leftover bread, at least 3 days old (e.g. Sandwich Baguettes XXL, Sandwich Baguettes Brioche, Ciabatta or Stone Oven Baguette).
  • 200 ml milk
  • 125 ml sunflower oil
  • 1 tablespoon paprika powder, sweet
  • 1 tsp salt
  • 1/2 tsp pepper

For the ketchup

  • 100 g tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tsp honey
  • 2 tsp brown sugar
  • 1 tsp curry powder
  • 1/2 tsp salt

For the mayonnaise:

  • 1 room-warm egg (size M)
  • 1/2 tsp salt
  • 1 tsp. mustard
  • 1 tbsp. lemon juice
  • 150 ml sunflower oil


For the fries, preheat the oven to 200 °C top/bottom heat. Line a baking tray with baking paper.

Cut the leftover bread into pommes-shaped sticks. Pour the milk into a bowl. Whisk the oil with the spices in a second bowl.

Dip the bread sticks first in milk and then lightly pat them dry with paper towels and toss them in the oil mixture. Then spread on the baking sheet.

Bake on the bottom rack for 30 minutes, then flip and bake for another 15 minutes. Keep an eye on the fries as you do this: They should not get too dark, flip earlier if necessary.

In the meantime, prepare the sauces. For the ketchup, combine 75 ml of water with all the ketchup ingredients in a saucepan and bring to a boil once. Transfer to a bowl and let cool.

For the mayonnaise, place the egg in a tall blender jar. Add all the other ingredients. Then, using a stick blender, go to the bottom of the jar, turn on and slowly pull up. Repeat process until desired consistency is reached. Refrigerate, covered, until ready to serve.

Serve the bread fries with both sauces and enjoy.

IBIS products used

IBIS Stone Oven Baguette

Stone Oven Baguette Classic

IBIS Ciabatta


IBIS Sandwich Baguette XXL

Sandwich Baguettes XXL