Bread roll wrapped in ham from the Dutch oven

Ingredients for 8 servings:

• 750 g toast bread or stale rolls, diced
• 750 ml milk
• 5 eggs
• 4 packs of ham or bacon, cut into strips
• 125 g diced ham
• 3 medium-sized onions, finely diced
• 1 bunch of chives
• 1 bunch of flat-leaf parsley
• 125 g butter
• 1 pinch of salt
• 2 pinches of pepper
• e.g. breadcrumbs

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 30 minutes

for the Dutch Oven Bundt cake pan

Place the bread cubes in a large bowl. Heat the milk in a saucepan and add the butter and finely diced onions. Heat everything until just lukewarm; do not boil! Finally, add the ham cubes. Remove from the heat and let cool slowly. Don’t worry, the onions and ham cubes will cook later in the dumpling mixture in the Dutch oven. In the meantime, cut the chives into small rolls and finely chop the parsley. Pour the butter, onion, milk, and ham cubes mixture over the bread cubes and sprinkle with the chives and parsley. Add the eggs and knead everything into a smooth mixture. Season with pepper and a little salt. Be careful not to add too much salt, as the ham coating will provide enough salt later. Set the dumpling mixture aside. Line the Dutch oven Bundt pan with the ham strips or bacon, leaving some of the strips hanging over the edge of the pan. Once the dish is completely lined with the strips, gently press the dumpling mixture into the dish and cover with the overhanging ham strips. Normally, no additional oil is needed, as the fat from the ham strips ensures that nothing sticks to the dish. Simply place the lid on the dish and the preparation is complete. Heat 30 charcoal briquettes in a chimney starter. Place 18 briquettes under the Dutch oven and 12 briquettes on the lid. If the Dutch oven doesn’t have feet, use a metal trivet as a spacer to ensure the briquettes get enough air and don’t go out. After 1.5 – 2 hours, test the dumpling mixture with a wooden skewer. When no more dumpling dough sticks to the wooden skewer, the dumpling is ready. Set the lid aside, put on grill gloves, and turn the contents of the dish out onto a heatproof surface. The bread roll cake is an ideal accompaniment to a Dutch oven pot roast. Tip: This recipe also works in a silicone Bundt pan. Bake at 180°C (350°F) for 20 minutes, or until the dough is tested with a wooden skewer. Again, if there’s no dumpling left on the skewer, the dumpling is done.