Remove the crusts from the bread (or toast), cut into small cubes (should yield 250 g bread cubes).
Melt butter, mix with eggs, milk, salt and a pinch of nutmeg, pour over the bread cubes, mix well, let stand.
In the meantime, wet a napkin or kitchen towel, brush with butter (or a little oil).
On the napkin, form the dumpling mixture into a roll (about 7 cm in diameter) and roll it up.
Tie well with spaghetti at the ends and cook in boiling salted water for 30-40 minutes.
Lift out of the water, untie the spagat, roll the dumpling out of the napkin.
Cut dumplings into 1-1.5 cm thick slices and serve as a side dish with various sauces.
Preparation Tip:
Add some freshly chopped parsley to the dumpling dough. This provides a fresh touch.