If they tasted half as good as they looked, you were in for a treat.
I'm making a batch (~4lbs) of bread dumplings (Semmelknödel
) now, with all the stale bread that's accumulated over the last half year. The great advantage in this is that the variety of bread and esp. prevalence of Pretzels makes the dough much more interesting than the usual 'white Kaiser-roll' bread that you can buy for the purpose.
Will be used in dinner tonight, which I expect to be a cream-mushroom-beef-strips stew of sorts (taken out of the round; from the a local butcher-friend-of-the-extended-family) with said dumplings. I use about 2x the amount of eggs most recipes ask for, which makes the Semmelknödel
fluffy to the point of total silliness!