Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.