Remove the crust of the bread, then tear it into small pieces and soak them in milk.

Place the flour in a bowl, add the eggs, salt, and the soaked bread with milk. Combine by beating firmly with a wooden spoon until the batter is smooth and semi-firm.

Incorporate the melted butter and cover the batter with a towel or plastic wrap. Let it rest for 30 minutes.

Bring a large pot of salted water to the boil. Using a tablespoon, form small dumplings of batter and poach them for 3–4 minutes in simmering water. Avoid overcrowding the pot.

Remove the dumplings with a skimmer and drain them well in a colander.

Arrange the kniddelen in a heated gratin dish and keep warm.

Preheat the oven to 150°C. Remove the crusts from the bread and cut the slices into small cubes.

Melt the clarified butter in a frying pan, add the bread cubes, mix well, and spread them out on a baking tray lined with baking paper.

Bake for 15–20 minutes until golden brown, then remove and let cool on absorbent paper.

Slice the pork into thin sticks (lardons) and sauté them in a hot frying pan until crisp.

Remove the pork, wipe the pan with paper towels to degrease, then add the cream and heat gently. Adjust seasoning.

Return the lardons to the pan and mix them with the sauce.

Coat the kniddelen with the sauce and bacon.

Sprinkle with croutons and minced chives.

Serve piping hot.