Buttermilk Bread Dumpling Soufflé
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g white bread (fresh white bread in a box)
- 200 g shallot (s)
- 50 g butter
- 5 egg (s)
- salt and pepper
- 0.5 liter ½ buttermilk
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut off the top rind from the white bread and cut the bread into 1 cm cubes. Sauté the shallots in butter, remove from the heat and pour in the buttermilk. Then immediately pour everything onto the bread cubes and stir in 5 egg yolks. Mix everything very well and season with salt, pepper and nutmeg. Let the mass swell for at least 2 hours. Then beat 2 egg whites until stiff and fold in.
- Pour the mixture into a buttered loaf pan and cook in a preheated oven in a hot water bath at 180 degrees for about 40 minutes. Turn out and cut into slices.
- The mass is also very suitable for baking in portion molds, which of course are then baked for a shorter time (approx. 20 minutes). Or, as a napkin dumpling, put the mixture in a damp cloth that has been oiled on the inside, shape into a roll and cook in boiling salted water for about 55 minutes.
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