Traditional German Bread Patties Recipe

Traditional German Bread Patties Recipe – Kartäuser Klöße

The Traditional German Bread Patties Recipe is great for using up old bread or rolls. The Bread Patties are called Kartäuser Klöβe in Germany and served with a Vanilla Sauce or a creamy White-Wine Sauce. You can serve the bread patties as a main dish or after one of Oma’s soups as a dessert.

Ingredients for Traditional German Bread Patties Recipe:

• 8 rolls 2 days old OR white bread OR baguette
• 1 teaspoon of almond extract
• 400 ml (13.52 oz) of milk
• 2 eggs XL
• 3 tablespoons of sugar
• 4 tablespoons of vegetable shortening
• sugar and cinnamon mixed for topping (optional)

Preparation of Bread Patties:

Use a cheese grater to grate the crust of the hard rolls or bread on all sides. Leave the bread crumbs on a side plate. Cut the rolls in eight even parts and place them in a bowl.

      

Using a whisk, mix the milk with the eggs, sugar, and almond extract. Pour the mixture over the rolls and let them soak for about one hour, or until the rolls are completely saturated. Stir from time to time. If the bread mix is still too dry after an hour, add some more milk. The amount of milk depends the weight of the role and also the degree of grating. 

Using your hands form the soaked bread into patties, size and shape of a Hamburger. Then roll the patties into your homemade bread crumbs. Heat up 3 tablespoons of  shortening in a skillet. Fry the patties for about 8–10 minutes, while turning them over at regular intervals with a spatula turner. Have your shortening close by, in case you need to add some more. Take the patties out and place them on a cooling rack that is covered with a paper kitchen towel. Before placing them on the serving plate, you may wish to sprinkle some sugar mixed with cinnamon on top of them. Eight bread rolls usually make about 12 patties. You can easily divide the recipe or multiply it.

      

You can either serve the Bread Patties with a Vanilla Sauce or with a White-Wine Sauce (recipe below).

Ingredients for creamy White-Wine Sauce:

• 2 ½ tablespoons of Dr. Vanilla Pudding OR Jell-O pudding & Pie filling
• 100 g (3.52 oz) of sugar
• 1 egg XL
• 2 egg yolks XL
• 250 ml (8.45 oz) of spring water
• 250 ml (8.45 oz) of white wine
• 1 tablespoon of lemon juice

Preparation of creamy White Wine Sauce:

Separate two of the eggs with an egg separator and place the yolks in a metal or heat-resistant glass bowl. Now add in one whole egg. Next, add in the water, wine, lemon juice, sugar, and vanilla pudding powder and mix with a whisk. Fill a saucepan halfway with water and place the bowl with the mixed ingredients for the wine sauce in it. Bring it to a boil while constantly stirring. When the sauce begins to bubble, remove it from the stove top. Continue stirring until the froth (which builds up during the cooking process) is all gone. Rinse some cellophane wrap under cold water and cover the sauce with it to avoid skin building on top. Place the cream sauce in the refrigerator for cooling.

      

Remove the cellophane wrap from the bowl, stir it again with a whisk and place it in a nice serving bowl. If you want lighter sauce, just add a little more wine or water after it cools. Pour over your bread patties and enjoy!