Tear the bread rolls into rough 1 cm cubes and place in a large bowl.

Pour the warm milk over the bread, toss gently to coat, and let it soak for 10 to 15 minutes until the bread is soft and fully saturated.

Add the beaten eggs, sugar, melted butter, vanilla extract, and a pinch of salt to the soaked bread.

Mix with your hands until a rough dough forms. Add flour one tablespoon at a time until the dough holds a ball shape without sticking badly to your palms - it should feel soft but not wet.

Let the dough rest for 5 minutes.

Bring a large pot of lightly salted water to a gentle simmer over medium heat.

With damp hands, shape the dough into 8 round dumplings, each roughly the size of a golf ball. Press firmly so they hold their shape.

Drop one test dumpling into the simmering water. If it holds together and floats after a few minutes, proceed with the rest. If it falls apart, mix another tablespoon of flour into the remaining dough.

Add the dumplings in batches, not crowding the pot. Simmer gently for 15 to 18 minutes, turning them once halfway, until they float and feel firm when pressed.

Remove with a slotted spoon and drain briefly on a clean kitchen towel.

Warm the milk with the vanilla bean (or extract) in a small saucepan over medium-low heat until just steaming. Do not boil. Remove the vanilla bean if using.

In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.

Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly.

Return the mixture to the saucepan over low heat and stir continuously with a wooden spoon for 4 to 6 minutes until the sauce thickens enough to coat the back of the spoon.

Remove from heat immediately and pour through a fine strainer into a jug. The sauce will thicken slightly more as it cools.