Bread & Bacon Bombs to go

Instruction

Dice the sandwich baguette brioche and place in a bowl. Cut the bacon into small pieces. Peel and finely chop the onion. Finely chop the parsley leaves.

Melt the butter in a frying pan. Fry the bacon in it for 5 minutes, then add the onion and sauté until translucent. Remove the pan from the heat and add the parsley. Stir in and allow to collapse, then add the mixture to the bread cubes and stir in.

Whisk the milk with the eggs. Season with salt, pepper and nutmeg, then pour over the bread mixture and leave covered for 20 minutes.

Preheat the oven to 140 °C (top/bottom heat). Grease four clean, ovenproof glasses well with butter. Knead the dumpling dough with your hands. It should form a malleable mass. Add a little more milk if necessary.

Divide the dough between the jars, pressing down lightly and filling the jars no more than three-quarters full. Close with the lids and place in the grease pan of the oven. Pour in enough hot water to cover the jars to a depth of 2 cm, then place on the bottom shelf for about 1 hour.

Remove, leave to cool and enjoy as a delicious snack straight from the jar at your next picnic.

Tip: The jars will keep for several weeks if stored in a cool, dark place and can therefore be prepared well in advance.

Preparation time: approx. 20 minutes (plus time for soaking and baking).