Bread Dumplings Grandma’s Style

Warm up the milk.

Cut the pretzel rolls, preferably pretzel rolls, and the multigrain rolls into cubes approx. 15 by 15 mm. Put the cubes in a bowl, pour the warm milk over them and let them soak.

Cut the bacon into small cubes and leave in a pan. In the meantime, cut the shallots into small cubes. Remove the rendered bacon from the pan and sweat the shallots in the rendered fat until translucent.

Add the shallots and bacon to the bread rolls. Finely chop the parsley and add it to the rolls. Add the eggs as well. Mix carefully with a wooden spoon and season to taste with salt, pepper and nutmeg.

Cover the bowl and put it in the fridge for about 4 hours so that everything goes well.

Shape the dough into a roll in cling film, which should be heat-resistant and brushed with oil, and wrap again in aluminum foil. Let simmer in simmering water for about 40 minutes. Cut the roll into slices and serve. Or you can form individual dumplings, wrap them in the foil as described above and let them simmer in simmering water for about 25 minutes.