Old Viennese Minced Meat Dumpling Bundt

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a classic Bundt pan with a little butter and dust with breadcrumbs.

Finely chop the onion, wash the parsley, and chop it finely. Melt a little butter in a pan and sauté the onion until translucent, briefly tossing in the parsley. Warm the milk slightly.

Place the bread dumpling cubes in a large bowl. Pour the warm milk over them, whisk the eggs, and gently fold them into the bread cubes along with the sautéed onions, parsley, a pinch of nutmeg, salt, and pepper. Let rest for about 10 minutes.