In Bavaria, leftover dumplings are eaten for breakfast: halved, dipped in beaten egg and then fried in a similar way to French toast.
- 650 g loaf stale white bread, crusts removed, roughly chopped
- 500 ml (2 cups) milk
- 60 g butter, chopped
- 1 small onion, finely chopped
- ¼ cup flat-leaf parsley, finely chopped
- 1 egg, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Process bread in a food processor to coarse breadcrumbs. Place in a large bowl with milk and soak for 10 minutes.
Melt 40 g butter in a frying pan over medium heat. Add onion and cook for 3 minutes or until starting to change colour. Transfer to a bowl and stir through breadcrumbs and parsley. Stir in egg and season with salt and pepper. Cover and stand for 20 minutes.
Bring a large saucepan of salted water to the boil. Using wetted hands, shape mixture into 12 balls and gently drop into boiling water. Cook for 6 minutes or until balls rise to the surface and are cooked through. Using a slotted spoon, remove from water and transfer to a bowl with remaining 20 g butter. Toss to combine, season and serve immediately.
As seen in Feast magazine, Issue 11, pg76.
Photography by John Laurie.