Bread gratin

Ingredients for 3 servings:

• 3 stale rolls or other stale bread in a comparable quantity
• 1 sucuk, frozen, diced
• 1 medium-sized onion(s), finely diced
• 1 garlic clove(s), finely diced
• 1 pinch of nutmeg
• n. B. Salt, use carefully
• n. B. Pfeffer
• 2 m.-sized eggs
• 1 cup sour cream
• 125 ml milk, warm, up to double the amount is possible, depending on the dryness and size of the rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

also ideal for using leftover bread

Cut the rolls into slices. Dice the sucuk, finely chop the garlic and onions. Prepare a baking dish, layer the roll slices in it and mix with 3/4 of the onion-sucuk mixture. Pour over 2/3 of the milk. In a bowl or container, whisk the sour cream, remaining milk, and eggs until smooth. Season with salt, pepper, and a pinch of nutmeg, then pour over the mixture. Spread the rest of the onion-sucuk mixture on top as evenly as possible. Place in the oven and bake at 190°C (convection oven) for 40 minutes, until firm. Cover with aluminum foil if necessary, removing it 5-10 minutes before the end of the baking time. Serve while still hot. Tip: If you like, you can fry the sucuk in a pan until slightly crispy, then place it on the bread slices. Cook the onion and garlic in the sucuk fat until translucent, then place it on the bread slices.