Bread Patties with Zabaglione (Kartäuser Klöβe mit Weinschaumsauce)

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Ingredients for bread patties:

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

Preparation for bread patties:

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

[Click pictures to enlarge.]

Using a whisk, mix the milk with the eggs, sugar, and almond extract. Pour it over the rolls and let it soak for about an hour, or until the rolls are completely saturated. Stir from time to time. If it’s still too dry after an hour, add some more milk. The amount of milk depends on how much the rolls are grated, plus take into consideration the weight of the rolls.

Form patties with your hands in the size and shape of a hamburger. Roll the patties in your homemade bread crumbs. Heat up 3 tablespoons of shortening in a skillet. Fry the patties for about 8–10 minutes, while turning them from time to time 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 covered with a paper kitchen towel. Before placing them on the final plate, you may wish to sprinkle some sugar mixed with cinnamon on top of it. Eight bread rolls usually make about 12 patties. You could easily divide the recipe or multiply it.

[Click pictures to enlarge.]

You can either serve the bread patties with a vanilla sauce or with a zabaglione white-wine sauce. (Recipe below.)

Ingredients for zabaglione (white-wine cream sauce):

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

Preparation zabaglione:

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!