For the bread dumpling soufflés, preheat the oven to 170 degrees. Dice 2 stale bread rolls. Dice the shallot and sauté in some butter, add the chopped parsley. Separate 2 organic eggs.
Whisk milk, yolks, salt and freshly grated nutmeg and pour over the bread cubes and let them soak for a while. Beat the egg whites until stiff. Grease a soufflé dish.
Fold the snow into the bread mixture. Spread the mixture on the molds, butter flakes on top, and bake in the preheated oven for about 20 minutes.
Preparation Tip:
The bread dumpling soufflés go well with goulash and game dishes!
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