Semmelknödel (German Bread Dumplings)

11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes

note: Note: It's more convenient to use bags of unseasoned bread stuffing - it's already cubed, simply let it dry out a little longer. (I do not advise using croutons though as they're too hard.)

1 cup hot milk

1 tablespoon butter

¾ cup very finely diced yellow onion

4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)

2 large eggs , lightly beaten with a fork

3 tablespoons finely chopped fresh parsley

1 teaspoon salt (you can use less if using bacon)

¼ teaspoon freshly ground black pepper

⅛ teaspoon freshly ground nutmeg

breadcrumbs, as needed

Directions at daringgourmet.com

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