- Serves 6
- 45 minutes
- Difficulty Medium
- 11 Ingredients
Wondering what to do with your leftover bread? This dish turns dull pantry items into delightful desserts. The fresh melon gives a traditional family go-to a much needed modern touch – head to the Footscray Market for outstanding fresh fruit.
Ingredients (serves 6)
- 2.5l milk
- 2 lemon zest, cut into large strips
- 2 cinnamon sticks
- 4 mint sprigs
- 750g caster sugar
- 60ml anis liquer
- 200g two day old bread, crusts removed
- 1 honeydew melon
- splash olive oil
- 5 eggs
- sprinkle ground cinnamon
- Place the milk, lemon zest, cinnamon sticks, mint, sugar and anis in a large heavy-based saucepan and stir over medium heat until the sugar has dissolved. Simmer for 30 minutes, then remove from heat and leave to cool. Strain, the measure out 1 litre milk and refrigerate until chilled.
- Pour remaining milk into a bowl. Break the bread into rough chunks and 4cm in size and soak in the milk for 2 – 3 minutes.
- Cut the melon in half, then scoop out and discard the seeds. Using a melon baller or small spoon, scoop out balls or round shapes, placing them in a bowl. Cover and refrigerate until needed.
- Heat the olive oil in a deep-fryer or large heavy-based saucepan to 190c, or until a cube of bread dropped into the oil browns in 10 seconds.
- Carefully lift the bread out of the milk one piece at a time and dip them in the beaten egg, allowing the excess to drain off. Deep-fry the bread chunks for one minute, or until golden, turning several times. Drain on paper towel and repeat with remaining bread chunks and beaten egg.
- Place the warm bread dumplings and melon balls in chilled bowls. Pour the reserved chilled milk over and serve scattered with a few torn mint leaves and a sprinkling of ground cinnamon.