Instructions

• Preheat the oven to 350°F. Grease a loaf pan and set it aside.
• In a medium bowl, whisk 2 eggs until blended.
• Add ¼ cup melted butter, 1 ½ cups milk, and 1 teaspoon salt to the eggs and stir until combined.
• Open the 1 can (15 ounces) red salmon and drain any excess liquid. Flake the salmon into bite-sized pieces with a fork.
• Add 3 slices of soft bread, cubed, and the flaked salmon to the egg mixture. Gently fold or toss until the bread and salmon are evenly coated.
• Scrape the mixture into the prepared loaf pan and smooth the top lightly.
• Bake for 45–60 minutes, until the loaf is puffed, lightly browned, and a knife inserted near the center comes out mostly clean.
• Let the loaf rest in the pan for about 10 minutes before slicing and serving.