Cut half of the bread into small cubes (approx. 1 cm side length), coarsely break the other half. Melt the butter in a large frying pan and fry the bread cubes in it vigorously until they are crispy. Soak the broken bread pieces in the milk (warm milk makes it go faster). Squeeze the soaked mixture well and mix it with the eggs and the parsley (I can’t say exactly how much, I use so much that the mixture is nicely interspersed with parsley).
Season with salt, pepper and nutmeg. Now add the fried bread cubes and mix everything well. Add breadcrumbs and knead everything. The dough should no longer be ‘wet’ and should only stick to your hands moderately (don’t be alarmed, the dough will be relatively firm, but it’s supposed to be that way). Taste and season if necessary. Form eight dumplings from the mixture. Heat water with salt in a large pot, the dumplings should have enough space in the pot. Put the dumplings into the boiling water and let them boil very briefly. Then immediately reduce the temperature and let the dumplings steep for about 20 minutes (they should not boil anymore).
The dumplings are ready when they rise to the surface of the water. Lift them out of the water and serve immediately.
The dumplings go well with meat dishes with dark or light sauce and with goulash. Leftover dumplings can be frozen in cooked state and warmed up in hot water after thawing.
Tip: If you like, add an onion and/or some bacon – both cut into small cubes. These cubes are then fried in the butter together with the bread cubes.
