Blue Ribbon Chef Martin Brock's Bread Dumplings

• 1 pound white bread cut into 1by-1-inch pieces, crust removed
• 4 tablespoon butter
• 1 cup red onion, diced
• 4 garlic cloves, grated
• 2 tablespoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup chives, chopped
• 1/2 cup parsley, chopped
• 1 1/2 cup heavy cream
• 1 1/4 cup milk
• 5 eggs

1. Place bread in medium-sized bowl. Melt butter in sauté pan and sauté onions until translucent (about five minutes). Add garlic and sauté for another two to three minutes. Season with salt and pepper. Place milk and cream in the same sauté pan and bring to a boil. Pour over the bread and let sit for 15 to 20 minutes.
2. Add herbs and separate the eggs. Place egg yolk in bowl with bread mix and place egg whites in a large mixing bowl. Whip egg whites to a stiff peak and carefully add to the bread mix in two turns.
3. Divide filling into two logs, which should be 10 inches long and 3 inches in diameter. First, roll in plastic wrap, then roll tightly in aluminum foil. Fold the ends of the plastic wrap towards the inside before rolling it into the aluminum.
4. Poach for 25 to 30 minutes in simmering water. Slice and sear from both sides in butter until golden brown, and serve hot or cool.