Gugelhupf Bread Dumpling (Semmelknödel)

Steps

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1. 1
   Heat the bacon on low heat, slowly rendering its fat without crisping. Once the bacon releases its fat, add the finely diced onion and let it become translucent over medium heat. Season with black pepper.
   ≈1:07
2. 2
   Turn off the heat and add the milk to the hot pan, allowing the pan to cool while the milk warms. Add nutmeg to taste.
   ≈2:52
3. 3
   Crack the eggs directly into the warm milk mixture and whisk until completely smooth, preventing the eggs from curdling.
   ≈3:32
4. 4
   Cut the day-old rolls into uniform medium dice, avoiding very small pieces. If there are leftover pieces, grind them into breadcrumbs.
   ≈4:08
5. 5
   Pour the milk-egg-bacon mixture over the bread cubes. Wash and dry the fresh parsley, roughly chop it, and fold it into the mixture.
   ≈5:57
6. 6
   Gently fold the ingredients together without squeezing or crushing the bread cubes. Let rest for 15 minutes to allow the bread to absorb the liquid fully.
   ≈6:43
7. 7
   Gently transfer the mixture into a greased Gugelhupf pan or loaf pan, lightly pressing to shape but not compacting excessively.
   ≈7:10
8. 8
   Bake in a preheated 180°C (350°F) oven with convection for 40–45 minutes until golden brown and cooked through.
   ≈8:00
9. 9
   Remove from the oven and let cool briefly. Gently invert the pan to unmold the dumpling. Slice and serve with generous gravy or sauce.
   ≈8:39