Bread dumplings à la Didi

Ingredients for 5 servings:

• 480 g rolls and white bread, stale
• 100 g butter
• 500 ml milk
• 1 large onion(s)
• 4 m.-sized eggs
• 100 g wheat flour
• 2 tbsp parsley, freeze-dried
• Salt
• some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Recycling leftovers

Cut the bread and rolls into small cubes. Heat a pan with half the butter and toast 1/3 of the bread cubes until golden brown, then add them to the remaining bread cubes. Heat the milk and pour over the bread. Peel and dice the onion, then sauté in the remaining butter, but do not allow it to brown, then add it to the bread cubes. Knead the mixture with the flour and parsley and season with salt and nutmeg. Let it rest for 35 minutes. Roll the bread mixture into dumplings with wet hands; this will make about 10 dumplings, depending on size. Let the dumplings simmer in plenty of well-salted boiling water for about 20 minutes until cooked through. Plate up and serve.