These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse brioche in a food processor until fine crumbs form (you should have 1 cup breadcrumbs).

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  • Melt butter in a medium skillet over medium heat. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in sugar. Transfer to a bowl, and let cool slightly. Stir to break up any lumps. Let cool completely. Breadcrumbs can be stored in an airtight container for up to 2 days.

Cook's Notes

Breadcrumbs can be stored in an airtight container for up to 2 days.

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