Bread dumplings from the mold

Ingredients for 4 servings:

• 150 g dumpling bread (diced and dried rolls)
• 80 g bacon
• 1 onion(s)
• 40 g butter
• 2 stalk(s) Celery
• 2 carrots
• 1 bunch of flat-leaf parsley
• 3 eggs
• 200 ml milk
• salt and pepper
• nutmeg
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Heat the milk, pour it over the bread cubes, stir in, and let it stand, covered. Cut the celery, carrots, onion, and bacon into small cubes, sauté them in the pan with the butter, and pour it over the bread cubes. Finely chop the parsley and also sprinkle it over the bread cubes. Beat the eggs, season with salt, pepper, and nutmeg, pour it over the bread cubes, and mix everything together. Pour the bread mixture into a greased loaf pan, cover with aluminum foil, and bake at 180°C (convection oven) for approx. 25-30 minutes. Let it cool for 5 minutes, then turn out and serve in slices on a platter or plate.