Instructions

• Preheat the oven to 350°F. Grease a loaf pan and set it aside.
• In a medium bowl, whisk the 2 eggs until blended.
• Whisk in the ¼ cup melted butter, 1 ½ cups milk, and 1 teaspoon salt until combined.
• Break the canned salmon into bite-sized pieces or flake it with a fork.
• Add the 3 cubed slices of soft bread and the flaked salmon to the bowl with the egg mixture. Gently toss or fold until the bread is evenly moistened and the salmon is distributed.
• Scrape the mixture into the prepared loaf pan and smooth the top or press lightly to even it.
• Bake for 45–60 minutes, until the loaf is puffed, lightly browned on top, and the center is set (a knife inserted near the center should come out mostly clean).
• Remove from the oven and let the loaf rest in the pan for about 10 minutes before slicing and serving.