Cut off the top rind from the white bread and cut the bread into 1 cm cubes. Sauté the shallots in butter, remove from the heat and pour in the buttermilk. Then immediately pour everything onto the bread cubes and stir in 5 egg yolks. Mix everything very well and season with salt, pepper and nutmeg. Let the mass swell for at least 2 hours. Then beat 2 egg whites until stiff and fold in.
Pour the mixture into a buttered loaf pan and cook in a preheated oven in a hot water bath at 180 degrees for about 40 minutes. Turn out and cut into slices.
The mass is also very suitable for baking in portion molds, which of course are then baked for a shorter time (approx. 20 minutes). Or, as a napkin dumpling, put the mixture in a damp cloth that has been oiled on the inside, shape into a roll and cook in boiling salted water for about 55 minutes.
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