Summary

Ingredients

• 9 rolls, cut into small pieces
• 375 ml milk, hot
• 60 g butter or mararine
• 1 onion (s), diced
• 3 stalks parsley
• 4 egg (s)
• 1 teaspoon vegetable stock, instant
• 1 teaspoon herbal salt

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Instructions

1. Pour the hot milk over the cut rolls. Sweat the onion and parsley in the butter and pour over the bread roll mixture while it is still hot. Mix the eggs with the spices and pour over the mixture as well. Work through the mixture well and then let it rest for about 20 minutes. Prepare the baking foil according to the instructions on the packet, shape the bread roll into a loaf (with wet hands) and place in the foil. Close the foil and prick twice with a needle.
2. Place on the cold rack and put in the cold oven. Bake at 170 ° hot air for about 1 hour.
3. Tastes good with roasts and all dishes with sauce. Any leftovers can be seared well and with salad or apple puree they make a great leftover meal.