Mini Bread Dumplings Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 6 rolls, from the day before
- 1 egg (s)
- 1 liter milk
- salt and pepper
- nutmeg
- Parsley, chopped
- possibly onion (s), finely chopped, sautéed in butter
- Butter, softened for the shape
Print Recipe
Pin Recipe Instructions
- Cut the rolls into thin slices and place in a saucepan. Pour the milk on in layers and let it steep for a few hours.
- Mix and add more milk, if necessary, until you have a soft mass without any noticeable pieces of bread. Mix in the egg and season well with the spices.
- Grease the bundt cake forms with the butter, fill in the mixture approx. 2/3 high, press down well. Fill the drip pan 2/3 full with water, slide it onto the middle rail and preheat the oven to 180 °. Bake the Gugelhupfe in the tins in a water bath for about 20 minutes, then turn out onto a rack. Either serve immediately or let cool and freeze. Can be heated in the microwave without any problems.
- This is a very simple recipe, in which the dumpling mixture can be a little softer, as it cannot flocculate due to the preparation in the molds and thus becomes a bit more fluffy in the end result, but you can also use any other bread dumpling recipe use.
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