Tüschel

Ingredients for 2 servings:

• ½ liter of milk
• 2 large rolls from the previous day
• 4 m.-sized eggs
• 1 tsp, heaped flour
• ½ tsp salt, approx.
• 50 g bacon, fat, unsmoked

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

old Thuringian family recipe

Cut the rolls into small cubes (approx. 1 cm) and place in a bowl. Whisk the milk with the eggs and flour. Season with salt; please note that the bacon may still be salty. Now pour the egg wash over the roll cubes and let them soak for approx. 10-15 minutes. In the meantime, dice the bacon finely and fry it in a pan. Let it cool slightly and then spread it in a deep casserole dish. Then add the roll, milk, and egg mixture. The mixture should be semi-liquid to creamy; it will firm up and rise during baking. Now the casserole goes into the oven preheated to 175°C for approx. 1 hour. The Tüschel is ready when it has a nice brown crust and is no longer runny on the inside (use a skewer to check). Then remove the casserole dish from the oven and serve immediately. The best way to scoop out the portions is with a large spoon. My grandmother liked to serve Tüschel at Easter, either with spinach or fresh green salad as a side dish.