🔸 1. Make the Bread Dumplings:
Place bread cubes in a large bowl. Pour warm milk over them and let soak for 10–15 minutes.
Meanwhile, sauté the chopped onion in butter until soft. Add to the soaked bread with eggs, parsley, salt, pepper, and nutmeg.
Mix gently until combined. If the mixture is too wet, add a little flour.
Let rest for 10 minutes, then form into 6–8 dumplings with wet hands.
Bring salted water to a simmer (not boiling). Carefully drop in the dumplings and simmer for 15–20 minutes until cooked through. They should float when done.
🔸 2. Make the Mushroom Cream Sauce:
In a large skillet, cook the bacon until crispy. Remove and set aside, leaving fat in the pan.
Add butter if needed, then sauté onions until soft. Add garlic and mushrooms, and cook until mushrooms release their moisture and start to brown.
Pour in broth or wine (if using) and reduce slightly.
Stir in the cream and bring to a gentle simmer. Add cooked bacon back in.
Season with salt, pepper, and thyme. Simmer a few minutes until thickened.
🍽️ To Serve:
Plate the bread dumplings and spoon generous amounts of the mushroom bacon cream sauce over them. Garnish with parsley or extra bacon bits if desired.
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