Baked bread dumplings from the mold

Ingredients for 4 servings:

• 300 g bread rolls, from the previous day
• 125 g bacon, streaky
• 1 onion(s)
• 2 stalk(s) Celery
• 1 bunch parsley, flat
• 40 g butter
• 3 eggs
• 250 ml milk
• salt and pepper
• Butter, for the mold
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dice the rolls and bake in a preheated oven at 180°C (top/bottom heat) for 5 minutes. Place in a bowl. Finely dice the bacon. Peel and finely chop the onion. De-string the celery and finely dice. Wash and chop the parsley. Heat the butter in a pan until foamy. Sauté the bacon, onion, and celery over medium heat for 3 to 4 minutes. Add the parsley and add everything to the bread cubes. Separate the eggs. Mix the egg yolks and milk in a bowl and season with salt, pepper, and nutmeg. Pour over the bread and mix in. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the bread mixture. Place the bread mixture in a buttered dish and bake in a preheated oven at 200°C (top/bottom heat) (180°C fan, gas mark 3) for about 30 minutes. Let cool in the dish for 5 minutes and then turn out. Serve sliced. A mushroom pan goes well with this in autumn.