Emmental bread dumplings in a preserving jar

Ingredients for 1 servings:

• 900 g bread(s), dry, mixed
• 150 g nuts, chopped
• 1 liter of milk
• 2 egg yolks
• 4 eggs
• 2 tsp salt
• 1 tsp pepper
• 1 pinch of nutmeg
• 1 large onion(s)
• 2 tbsp oil
• 2 bunches of parsley
• 200 g Emmental cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Makes 8 glasses

Boil and prepare 8 1/4 liter jars. Preheat the oven to 150°C (fan). Chop the bread into small pieces, add the nuts and parsley. Bring the milk to a boil and let it cool slightly. Add the eggs and all the spices to the milk and mix. Pour everything over the bread cubes and mix. Finely chop the onion and gently sauté it in the oil until it becomes translucent but not brown, then add it to the dumpling mixture. Finally, fold in the cheese and let everything rest for about 10 minutes. The dough should be more runny than normal dumpling dough, as moisture is lost during the cooking method. Add a little more milk if necessary. Grease the jars to about 1 cm below the rim. Fill with the dumpling mixture to about 1-2 cm below the rim. Seal with screw caps or glass lids with rubber bands and clamps. Pour enough cold water into a deep baking tray to cover the jars to about 1-2 cm deep. Bake in the oven for 55-60 minutes. (Some moisture may be squeezed out through the rubber ring, but this is okay.) At the end of the cooking time, the dumplings will still look a bit moist; this is necessary for them to be nice and moist. Remove the jars from the oven and remove the clamps the next day. Be sure to do the “touch test” to check that the lids are securely in place. The canned dumplings will keep for at least 6 months.