The character of this dish relies on the bread used.  A strong flavored sour dough will produce a dish tasting like macaroni and cheese, but a milder flavored bread will produce more of a bread pudding.  Add some salt if using a milder bread.

When I first read this recipe I thought it might work out to be something like a keugle ( noodle pudding).  Others have thought more of a bread pudding. This is one of several colris recipes in Ein Buch von guter spise.

• 3 cups milk

• 6 egg yolks, beaten

• 3 cups cubed sour dough bread

• 3 cups dried noodles (fresh made noodles can be substituted*)

• 1/4 cup melted butter

Cook noodles and drain (*If using fresh homemade noodles, you can put them straight into the colris without pre-cooking but will need to increase the milk 1 cup)

Heat milk in large pan

Add noodles and bread cubes to milk

Beat egg yolks and temper them before adding to avoid curdling

Bring entire mixture to boil, stirring

Mixture will start to act like string cheese

Pour mixture into baking dish and pour melted butter over top.

Bake 1/2 hour at 350 degrees

Ein Buch von guter spise is an early German cookbook from around 1345-1355. It is available in the original German at Thomas Gloning's excellent site or you can access Alia Atlas's English translation at http://cs-people.bu.edu/akatlas/Buch/buch.html

                                                65. Ein cöl ris (A colris)

       A colris baked. And make of eggs thin sheets and cut them small and throw them in sweet milk. And take semmel bread. And cut that diced therein. And mix with egg yolks. And boil it well. And add a fat on top and do not oversalt.

Other  Recipes From this manuscript

• Apple Fritters
• Cheese and Bacon Pastries
• German French Toast
• Kraphen of Apples and Nuts
• Pickled Root Vegetables

Other starches

• Saffron Millet
• Herbed Barley
• Potaje de Fideos