Potato Dumplings

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15 slices (3-day old) white sandwich bread, crusts trimmed

1 cup whole milk

7 large red skinned potatoes, peeled and grated (about 2 cups)

2 medium yellow onions, grated

1 bunch fresh parsley, chopped (about 6 tablespoons)

1 tablespoon salt

1/4 teaspoon freshly ground white pepper

1 pinch freshly grated nutmeg

1 pinch dried marjoram

3 large eggs, beaten well

All-purpose flour, for coating