For the bread dumplings:
3 teaspoon butter
6 rolls (Rotella Heavy Hearth Rolls)
1/2 - 3/4 cup milk
6 tablespoon flour
1/2 bunch fresh parsley, or 1 Tbs dried
For the Au Gratin sauce:
1 tablespoon butter
1 3/4 cup heavy cream
8 ounce Swiss cheese, shredded
Salt, pepper, paprika
3-4 slices of bacon
In a large bowl break the rolls into small pieces. Rinse the parsley and shake dry, pick the leaves off the stems and chop.
Mix the eggs with milk and add with parsley to the bread. Mix together and let rest for about 10-15 minutes.
Chop the onion
Melt the butter in a pan and sauté the onion until soft, cool slightly.
Add the onions to the bread mixture.
Work in the flour , add salt and pepper to taste.
Bring a big pot of salt water to a boil, form 6-8 dumplings and add carefully to the water. Reduce heat and simmer about 15-20 minutes.
Take out of the water and prepare the Au Gratin sauce while the dumplings are cooling off.
Preheat the oven to 375 degrees.
Grease an ovenproof pan with 1 Tbs butter. Cut the dumplings in half and lay cut side down in the pan.
In a bowl mix together the cream, the cheese, salt, pepper and paprika.
Pour evenly over the dumplings. Cut the bacon strips into 1 1/2 inch pieces and place on top of the dumplings.
Bake for 10 minutes and than broil for about 5 minutes.