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🍽️ Crunchy Bread Dumpling Soufflés

333 kcal · 30 min · 4 servings

Crunchy Bread Dumpling Soufflés Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the rolls into small cubes.
  2. 2. Spread the cubes out on a baking sheet.
  3. 3. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
  4. 4. Bake the bread cubes in the oven for 5 minutes.
  5. 5. Remove the tray and transfer the toasted cubes into a large bowl.
  6. 6. Peel the onion.
  7. 7. Finely chop the onion.
  8. 8. Wash the parsley and marjoram.
  9. 9. Shake the herbs dry.
  10. 10. Pluck the leaves off the stems.
  11. 11. Finely chop the herbs.
  12. 12. Melt the butter in a frying pan.
  13. 13. Let the butter foam slightly.
  14. 14. Add the chopped onion to the pan.
  15. 15. Sauté the onion over medium heat for 3 to 4 minutes.
  16. 16. Cook until the onions are soft and translucent.
  17. 17. Remove the pan from the heat.
  18. 18. Add the chopped parsley and marjoram to the pan.
  19. 19. Add the toasted bread cubes to the pan.
  20. 20. Mix all ingredients in the pan thoroughly.
  21. 21. Pour the mixture into the large bowl with the remaining bread cubes.
  22. 22. Separate the eggs.
  23. 23. Place the egg yolks in a separate small bowl.
  24. 24. Add the milk to the egg yolks.
  25. 25. Season the egg yolk and milk mixture with salt.
  26. 26. Season the mixture with pepper.
  27. 27. Grate some fresh nutmeg over the mixture.
  28. 28. Whisk the egg yolk and milk mixture with a whisk.
  29. 29. Pour the egg yolk mixture over the bread cubes.
  30. 30. Stir everything thoroughly until the bread has absorbed the liquid.
  31. 31. Add a pinch of salt to a tall bowl.
  32. 32. Beat the egg whites until stiff.
  33. 33. Gently fold the beaten egg whites into the bread mixture.
  34. 34. Grease two ovenproof ramekins with a little butter.
  35. 35. Fill the ramekins with the bread and egg mixture.
  36. 36. Bake the soufflés in the preheated oven at 200 degrees (180 degrees fan, gas mark 3).
  37. 37. Bake the soufflés for about 30 minutes.
  38. 38. Remove the ramekins from the oven.
  39. 39. Let the soufflés cool for 2 minutes.
  40. 40. Turn out the soufflés onto plates.

Nutrition per serving