Bread dumplings from the mold

Ingredients for 6 servings:

• 300 g bread rolls, stale
• 125 g bacon, diced
• 1 onion(s)
• 1 bunch of parsley
• 50 g butter
• 3 eggs, separated
• 275 ml milk, cold
• salt and pepper
• nutmeg powder

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

is baked in the oven and then cut into slices

Finely dice the rolls (I had a collection of pre-baked rolls and Dutch white bread at my holiday home to use up leftovers). Heat the butter and fry the bacon and diced onion in it. Add the mixture to the bread in a large bowl. Chop the parsley and add it to the bowl. Whisk the egg yolk and milk, season to taste with salt, pepper, and nutmeg, and slowly drizzle over the bread mixture. Let the mixture sit for 20 minutes. Mix everything well or knead it with your hands. Beat the egg whites until stiff peaks form and fold in. Once prepared, everything can then be refrigerated until ready to bake. The mixture can also be transferred to the baking dish. A silicone mold, a coated loaf pan, or a greased oblong casserole dish are suitable. Preheat the oven to 200°C (top/bottom heat) and bake the bread dumplings for 35 minutes. Let the dumpling cool in the pan for 5 minutes, then carefully turn it out onto a plate, slice it, and serve with a sauce. For 6 servings, one serving contains 350 kcal.