Baked Bread Dumplings from Mold
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rolls, from the day before
- 125 g bacon, streaky
- 1 onion (s)
- 2 stalks celery
- 1 bunch parsley, smooth
- 40 g butter
- 3 egg (s)
- 250 ml milk
- salt and pepper
- Butter, for the mold
- nutmeg
Print Recipe
Pin Recipe Instructions
- Dice the rolls and bake in the oven at around 180 ° C for 5 minutes. Put in a bowl.
- Finely dice the bacon. Peel and finely chop the onion. Remove the celery and dice finely. Wash and chop parsley.
- Froth the butter in a pan. Sauté the bacon, onions and celery in it over a medium heat for 3 to 4 minutes. Add parsley and add everything to the bread cubes.
- Separate the eggs. Mix the egg yolks and milk in a bowl, season with salt, pepper and nutmeg. Pour over the bread and mix in. Beat egg whites with a pinch of salt until stiff and carefully fold into the bread mixture.
- Put the bread mixture in a buttered dish and bake in a hot oven at 200 ° C (fan 180 ° C, gas level 3) for about 30 minutes.
- Let cool in the mold for 5 minutes and then turn over. Serve sliced.
- A mushroom pan goes well with this in autumn.
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