Preheat oven at 375. Cook the shallots in olive oil until translucent. When they are ready, let them rest until cool off.
Meanwhile, in a large bowl put the slice of bread with the milk. Mix well until all the milk is absorbed by the bread. Add all the chopped parsley at this time, blend them well and let rest for 10 minutes.
Add all the other ingredients to the bread milk mixture and mix well.
Form 4 mini loaves with your hands. Place on a cookie sheet and bake for 30 minutes or until golden brown