Bread Dumplings from Springform Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rolls from the day before or pretzel rolls
- 1 onion (s), finely diced
- 1 bunch parsley, fresh, chopped
- 0.25 liter ¼ milk
- 3 egg (s), separated
- salt and pepper
- nutmeg
- Clarified butter for frying
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cut the rolls or pretzels into 1.5 cm x 1.5 cm cubes and let them dry in the oven at 80 ° C. Finely dice the onion and sauté in a little clarified butter.
- Mix 0.25 l milk with 3 egg yolks, salt, pepper, add nutmeg and pour over the rolls. Then add the steamed onions and chopped parsley and mix everything carefully. To let go.
- Preheat the oven to 200 ° C top / bottom heat. In the meantime, beat the egg whites until stiff and fold them carefully into the mixture. Fill a buttered springform pan with the mixture and bake for 30 minutes at 200 ° C in the oven on the middle rack.
- Let it rest for 5 minutes, then carefully run along the edge with a sharp knife to loosen the lump from the mold. Turn out onto a large platter and cut into slices.
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