Bavarian Bread Dumplings

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  • 3½ lbs    French Bread
  •         5    Eggs
  •               Milk
  •  ¾ cup    Flour
  •   1 tbs    Salt
  •   1 tsp    Pepper
  •   1 tsp    Garlic
  •   2 tbs    dried Parsley


Slice the bread and allow to dry overnight.
Soak the dried bread in milk so it is moist but not soggy.
Mix all the ingredients together, the dough should stick together when you roll it into a 2 inch ball. Otherwise add a little more flour if it is too moist or a touch of milk if it is too dry.

To prepare:  Bring a pot of lightly salted water to boil (large enough that the dumplings can float freely). Simmer for about 15 minutes.  

They freeze well if wrapped airtight.

Serve with Gravy.

Left overs: Dice some onions and bacon and fry.
Slice left over dumplings into bite size pieces and fold into the onion/bacon mix.
Keep frying till everything is warmed through, stirring constantly.
Excellent as a side dish for Entrees without gravy.


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