Buttermilk bread dumpling soufflé

Ingredients for 6 servings:

• 500 g white bread (fresh white bread)
• 200 g shallot(s)
• 50 g butter
• 5 eggs
• salt and pepper
• ½ liter buttermilk
• nutmeg
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Nice side dish to duck, goose and game dishes

Cut the top crust off the white bread and cut the bread into 1 cm cubes. Sauté the shallots in butter, remove from the heat, and add the buttermilk. Immediately pour everything onto the bread cubes and stir in 5 egg yolks. Mix everything thoroughly and season with salt, pepper, and nutmeg. Let the mixture rise for at least 2 hours. Then beat 2 egg whites until stiff peaks form and fold in. Pour the mixture into a buttered loaf pan. Bake in a preheated oven at 180°C (top/bottom heat) in a hot water bath for about 40 minutes. Turn out and slice. The mixture is also ideal for baking in single-serve molds, which will then naturally bake for a shorter time (about 20 minutes), or as napkin dumplings. To do this, place the mixture in a damp, oiled cloth, shape it into a roll, and cook in boiling salted water for about 55 minutes.