Summary

Ingredients

• 4 rolls, from the day before
• 700 g carrot (s)
• 2 onions)
• 2 cloves garlic)
• 250 g bacon (breakfast bacon)
• 1 tablespoon oil
• 2 bunches parsley
• salt
• pepper
• nutmeg
• 350 ml milk
• 125 g mascarpone
• 4 egg (s)
• Butter, for the mold

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Instructions

1. Cut the rolls crosswise into thin slices. Peel and roughly grate the carrots. Peel and finely chop the onions and garlic.
2. Cut the bacon into small cubes, removing the gristle.
3. Heat the oil in a large pan and fry the diced bacon in it. Add the carrots, onions and garlic and cook for 10 minutes.
4. In the meantime, wash the parsley, shake dry, coarsely chop the leaves and mix with the vegetables.
5. Layer the bread rolls like roof tiles in a buttered casserole dish, spread the vegetables between them and season everything with salt, pepper and nutmeg.
6. Whisk the milk, mascarpone and eggs, pour them over the roll and vegetable mixture and bake the casserole at 200 degrees in the preheated oven for about 40 minutes.
7. A crunchy salad goes well with it.
8. Variation: Instead of the carrots, other seasonal vegetables are also suitable, there are no limits to the imagination. You can also spread 80 g of grated hard cheese such as Gruyère or Gouda cheese on the surface before baking, so the casserole becomes even more spicy.