Cut the bread into small cubes and place in a bowl.
Heat the milk until lukewarm and pour over the bread. Leave to soak for 15 minutes.
Peel and finely dice the shallots. Fry in the butter until softened. Stir in the parsley and add it all to the soaked bread. Season with salt and pepper.
Separate the eggs, whisk the egg yolks and mix into the bread mixture. Whisk the egg whites until stiff and fold into the dumpling mixture. Season with salt and pepper. If the dough is too soft, add 1-2 tbsp breadcrumbs.
Shape the dough into a log and place in the middle of a sheet of foil.
Fold the foil over the dumpling log and wrap well.
Roll up the dumpling roll in foil.
Twist the ends of the foil tightly.
Bring a large pan (large enough to hold the dough log) of water to the boil and carefully add the foil parcel.
Simmer for 20 minutes in just simmering water.
Remove the roll from the water, drain and cut off the ends.
Remove the foil and cut the log into slices. Serve with morel sauce.