Summary

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

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Instructions

1. Dice the rolls and bake in the oven at around 180 ° C for 5 minutes. Put in a bowl.
2. Finely dice the bacon. Peel and finely chop the onion. Remove the celery and dice finely. Wash and chop parsley.
3. 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.
4. 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.
5. 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.
6. Let cool in the mold for 5 minutes and then turn over. Serve sliced.
7. A mushroom pan goes well with this in autumn.