In the alpine cooking tradition of South Tyrol the three most important variations of these simple bread dumplings are “Kasknedl” (addition of cheese), “Speckknedl” (addition of South Tyrolean Speck) and “Spinatknedl” (addition of spinach).
Like other recipes involving old bread, bread dumplings also were a poor people food, a simple, cheap peasant dish was you used what you had in stock.
These dumplings are especially great to prepare when you’ve got some older rolls or slices of white bread left over that you would like to use up.
The buns are cut into chunks, soaked in warm milk, and mixed into a dough with some additional flour and eggs. Parsley is typically added, cheese and spinach but thyme also work quite nicely.