Title: Semmelkratzet (semmelschmarren)
 Categories: German
      Yield: 4 Servings
 
      4    Stale rolls ('Batzenstiegen'
           -or 'Zopfbrotschnitten'*),
           Thinly sliced
      3    Eggs
    1/4 l  Milk (1 cup plus 1 Tbsp)
    100 g  Raisins (3 1/2 oz)
     60 g  Butter (1/4 cup)
           Cinnamon and sugar for
           -dusting
 
  Mix the eggs with the lukewarm milk until smooth and pour over the
  rolls and raisins.  Let the liquid soak in. Then saute the mixture in
  plenty of butter and dust with sugar and cinnamon. Serve with stewed
  apples.
  
  Serves 4.
  
  [*Note:  The Viennese version of Zopfbrot has a sweetish, lightly
  yellow dough, and tastes similar to what is here sold under the name
  of 'egg knot roll'. K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted