Recipe Lost then Found


Back in the early years of my blog, or 3 years ago, I whipped up a recipe I called “Boiled Bread,” which was based on my memory of a recipe. I knew it wasn’t quite the same when I made it, but it ended up good.

It is essentially a seasoned mixture of bread mixed with eggs and cream, then rolled into a log and poached. I’d also added vegetables. Following are a few photos from this old post.

The “boiled bread” was obviously of peasant origin, because it seems like a recipe created with leftover bread of any kind.


I remember it being very good, and the texture was unique. Plus, I liked the round slices cut from the log. Underneath my blog post title of “Boiled Bread” I wrote – “Here’s my version of that recipe, may it obviously rest in peace.”

Well guess what? I found the original recipe!! I had torn it out of a softback book of international recipes. It’s of Czechoslovakian origin and called Bread Dumpling, photographed below from the recipe page.


It obviously looks nothing like what I made. Mine was good, but I wanted to make the recipe as I had originally. So here it is.


Bread Dumpling
Makes 6 servings

1/4 cup butter
6 bread rolls, cut in cubes
1 onion, finely chopped
1 cup all-purpose flour (I used 3/4 cup)
Salt and white pepper
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley (I used 2 tablespoons)
1/3 cup milk (I used 1/2 cup cream)
2 egg yolks
1 tablespoon butter, melted

I purchased rolls at my grocery store, and six rolls weighed 8 ounces. So this recipe is based on 8 ounces of roll-type bread, although any soft bread will do.


Melt 3 tablespoons butter in a large skillet. Add bread cubes; sauté until lightly browned. Pour browned bread cubes into a large bowl.


Melt remaining butter in same skillet. Add onion; sauté until transparent.


Add sautéed onion to browned bread cubes. Stir in flour, salt, white pepper, nutmeg and parsley. Toss everything in the bowl together.

In a small saucepan, warm milk slightly; beat in egg yolks. Pour milk mixture over bread mixture; blend thoroughly.

I didn’t warm the milk, I just whisked together 1/2 cream and the two egg yolks.

Let stand 20 minutes.


In a deep pan, bring 2 1/2 quarts salted water to a boil. Brush 1 tablespoon melted butter over a large clean cloth. I actually used a generous tablespoon of softened butter.

Spoon bread mixture onto cloth. Use your hands and the cloth to form mixture into a roll. I used a yardstick so that I didn’t make the log longer than than depth of my pot.

Tie cloth at one end, pushing a long wooden spoon handle under knot.

Hang dumpling from spoon into water; boil 40 minutes. I only boiled the dumpling for 25 minutes, because that’s what I’d written on the recipe.

Remove the dumpling from the water and place on a towel. Cut off the ties and gently remove the cloth so that it doesn’t stick.


Let cool, then gently slice into 1/2″ slices or thinner.


This bread is so good I really can’t describe it.


I served it along side some venison short loin and steamed green beans.

In the end, the original recipe, although I made a few important changes, is much better than the version I tried to recreate from memory. I like the cubes of bread, instead of a smooth texture, plus I love the white pepper and nutmeg in the “dough.” I will be making this again!


68 thoughts on “Recipe Lost then Found

  1. My first thought when I saw the top picture was that it looked liked Czechoslovakian bread dumplings :-) . We have a very similar recipe here in Southern Germany, only we soak the day old bread rolls in milk, and the end result is not a log but tennis ball sized dumplings.

  2. As Kiki said in her comment, there are several German version of a similar recipe using day old bread to make dumplings. They are called Semmelknödel ( dumplings made from bread)
    Your recipe looks really good and I like the idea of using bread cubes.

  3. Nice! It has similar ingredients to a bread stuffing, but cooked in boiling water rather than in the bird. I’m always amazed how similar ingredients cooked different ways yield completely different dishes. I love the presentation.

  4. So glad you found the original although your version looked mighty tasty. This reminds me of a boiled stuffing. Thanks for a new recipe and I am loving all the modifications everyone is suggesting as well.

  5. This is so interesting! I have never come across anything of the kind before and it’s very intriguing (although I have to say your made up version looked very attractive too, if not more). My mother has a version with tuna, using the same poaching method, but this is quite unique.

  6. Mimi I have never seen anything like this. I love your reviews about the before and after. My husband has some “Czech” in him, and I think I will surprise him with this one. Saving and thank you!!

  7. There is something almost ‘holy’ ahout bread – isn’ there. The Food and Agriculture Organization of the United Naations … their motto is Fiat Panis, or ‘let there be bread’. Bread will never go out of fashion however many people succumb to fears of gluten (which are not founded on science unless people really do suffer, poor things, from Crohn’s disease) or to fears of too many carbs. A little common sense please ! yes? And also, good quality flour … for the rest, what’s not to like?

  8. Count me in the group of those who’ve never seen anything like this recipe, Mimi. It does sound very goo, though. I bet you were one happy Chef when you found that long-lost recipe.

    • Yes, I guess in a way it’s like turkey stuffing. And it would be good the way you suggest. But I also like the simplicity of the fact that the bread is boiled/poached. It’s not mushy or rubbery. I don’t think anyone would realize it was poached, really. It’s just unique!

  9. Hi Mimi – Once again, I’m behind in keeping in touch with my friends like you. I LOVE THIS!! I’ve never heard – or seen – anything like it. Both versions look delicious.
    Don’t you just love it when you find a recipe you thought you’d lost? I found one not too long ago in the recipe files on my computer. It’s one the French Canadian ‘handed-down’ recipes and since I somehow threw them all away several years ago while ‘cleaning out’ – at least I found a few of them, including the one I’m speaking of.
    I hope you’re enjoying the spring weather. I know I certainly have more energy!

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