What to do with old buns?
Everybody knows the problem: the buns or the Baguette got old and dry. What to do? There are lots of opportunities. One of them is the main course of my bento* for tomorrow: Semmelschmarrn. If you’re wondering now, how something sweet (a “Mehlspeise”) can be a main course instead of just a dessert, then you’re definitely not from Bavaria or Austria. There it’s usual to eat some salad or soup and then one of the famous Mehlspeisen.
Here’s the recipe for 1 person:
2 old buns rather dry
about 1 cup (225 ml) of milk
1 egg (I used 2 egg yolks to get rid of leftovers)
if you want: raisins (soak them in rum for some time, if you wish) and/or 1/2-3/4 of an apple.
Cut the buns in more or less bite-sized pieces and put them in a bowl. Mix milk and egg and pour it over the bread. Let it soak for some time, until everything is soggy. The liquid should be absorbed by the bread – if the buns are too dry, add some milk. Add the raisins and the chopped apple.
Then heat a skillet, put a little piece of margarine or butter in it and put the “dough” into the skillet. Let it fry for some time (For the heat I used 1,5 or 2; the maximum of my stove is 3) and stir from time to time. It’s finished, when everything is “dry” and golden.
Eat with sugar and cinnamom or with compote or apple sauce.
*I know, my bentos are not very Japanese…
Filed under: Recipes: Mehlspeisen | 1 Comment
Tags: old buns