Economical bread roll

I shred hard rolls and slices of toast and store them in an open bowl in a cool place (pantry). So completely dried, they are long lasting.

When about 500 g are together, it starts:
Heat one liter of milk, let it rise over the mass of bread (10 minutes). Add 5-6 eggs, season with salt and pepper.

Then I fill the whole thing in a big freezer bag and tie it up. Heat a large pot of water and simmer the dumpling bag for about 1.5 hours.

Cut the bag and the finished dumpling tastes great with any roast or mushrooms in cream sauce. Pleasant side-effect: fewer pieces of bread are thrown away.