Summary

Ingredients

• 5 rolls, stale
• 100 ml milk, lukewarm
• 3 shallot (s), diced
• 50 g bacon, diced
• 1 bunch parsley, smooth, chopped
• 50 g clarified butter
• 2 egg (s), including the yolk
• salt
• pepper
• nutmeg
• 3 egg (s), including the egg white
• Butter and breadcrumbs for the pan

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Instructions

1. Dice the rolls and soak them in the milk. Heat the clarified butter in a pan. Add the bacon and shallots and cook until translucent. Stir the egg yolks into the rolls. Season the mixture with salt, pepper and nutmeg. Add the bacon and shallot mixture and the parsley and stir in well. Beat the egg white with a pinch of salt until stiff and fold in.
2. Butter a bundt cake tin with a volume of 1.5 l, sprinkle with breadcrumbs and place in a saucepan of the same height. Pour water into the pot. Fill the bread dumpling mixture into the mold. Place the pot in the preheated oven on the 2nd shelf from the bottom. Cook the casserole in a water bath for 40 minutes at 150 degrees.
3. Remove from the water bath, turn out onto a plate, cut into thick slices. A hearty goulash tastes good with it. If there are some slices left over, they can be fried in butter the next day.