John Myers
Ingredients for 8 servings:
- 500 g bread rolls, stale, cut into thin slices
- 400 ml milk, hot
- 1 onion(s), finely chopped
- 1 tsp butter
- 4 eggs
- 1 tbsp parsley, chopped
- salt and pepper
- nutmeg
- some butter for frying the bread dumplings
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes
cooked in a loaf pan in a water bath, sliced and baked in a pan
Place the bread roll slices in a large bowl, pour over the hot milk, and let stand for 15 minutes. Sauté the onion in the butter, taking care not to brown. Mix the diced onion with the bread rolls. This is best done with your hands. Add the eggs and parsley and season with salt, pepper, and a pinch of nutmeg. Pour the mixture into a greased loaf pan. Place the pan on a deep baking sheet in an oven preheated to 180°C and add hot water, ensuring the pan is a few centimeters submerged. Bake the dumpling in the oven for 40-50 minutes, then remove and let cool. Once cooled, slice the dumpling and cut out shapes like stars for a Christmas menu. Briefly fry the slices in foamed butter. Or simply cut the slices diagonally and bake the triangles.
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