Bread Dumpling Soufflés

Ingredients

• 125 g day‑old rolls
• 1 onion
• 0.5 bunch Parsley
• 3 sprigs marjoram
• 20 g butter
• 2 Eggs
• 100 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Dice the rolls and spread them on a baking sheet. Bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for 5 minutes. Remove and transfer to a bowl.

2. 2.

   Peel and finely chop the onion. Wash, dry, strip leaves from parsley and marjoram, then chop.

3. 3.

   Melt the butter in a pan. Sauté the onions over medium heat for 3–4 minutes until translucent.

4. 4.

   Add the parsley, marjoram and bread cubes to the pan. Remove from heat, mix well, and transfer to a bowl.

5. 5.

   Separate the eggs. Whisk yolks with milk, salt, pepper and freshly grated nutmeg in a bowl. Pour this mixture over the bread cubes and stir thoroughly.

6. 6.

   Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the bread‑egg mixture.

7. 7.

   Grease two ovenproof ramekins with butter. Fill them with the bread mixture and bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 30 minutes.

8. 8.

   Remove the ramekins, let them cool for 2 minutes, then transfer the soufflés onto plates.