Summary

Ingredients

• 150 ml whipped cream, (cream)
• 500 g ciabatta with olives
• 1 bunch parsley
• 400 g bacon
• 150 g shallot (s)
• 2 cloves garlic)
• 50 g butter
• 75 ml white wine, tart
• 5 egg (s), class M
• Butter and breadcrumbs for the pan
• salt and pepper
• nutmeg
• rosemary
• thyme

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Instructions

1. Briefly bring the whipped cream with rosemary and thyme to the boil, remove from the heat.
2. Cut the ciabatta into approx. 2 cm cubes, place in a bowl, pour the cream over it and let it soak for 10 minutes.
3. Pluck the parsley, chop it finely and add to the bread.
4. Finely chop the bacon and shallots, chop the garlic. Heat 20g butter, fry the bacon until translucent, add to the bread.
5. Sauté the onion and garlic in the remaining butter, deglaze with white wine, also add to the bread. Separate the eggs, add the egg yolks to the bread, season everything with salt, pepper and nutmeg and mix well.
6. Beat the egg white with a pinch of salt until stiff and fold into the mixture.
7. Brush a bundt pan - 2 L content - with butter and sprinkle with breadcrumbs. Pour the bacon dumpling mixture into the mold and seal tightly with aluminum foil. Half-fill a juice pan with lukewarm water, place Gugelhupf in the pan and bake at 160 degrees O / U heat (hot air not recommended) for 50 to 55 minutes.