Bread Gratin with Carrots and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,261 cal. | (155 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 158 g | (136 %) | ||
| Carbohydrates | 343 g | (229 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.6 g | (119 %) |
| Vitamin A | 10.1 mg | (1,263 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 229.6 μg | (383 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 36.9 mg | (308 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 620 μg | (207 %) | ||
| Pantothenic acid | 8.4 mg | (140 %) | ||
| Biotin | 127.3 μg | (283 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 4,082 mg | (102 %) | ||
| Calcium | 1,006 mg | (101 %) | ||
| Magnesium | 285 mg | (95 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 76.6 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 1,540 mg | |||
| Complete sugar | 75 g |
Ingredients
- Ingredients
- 10 white White rolls (or 1 white bread)
- 4 eggs
- 250 milliliters milk
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch ground Nutmeg
- butter (for the pan)
- 60 grams Pancetta (sliced)
- 1 tsp clarified butter
- 5 carrots
- 2 onions
- 1 garlic clove
- 2 eggs
- salt
- peppers
- 1 tsp butter
- 4 Tbsps chopped parsley (for garnishing)
- coarsely ground peppers
Preparation steps
Preheat the oven to 200 ° C top and bottom heat Preheat.
Cut bread slices in half. Butter baking dish. Whisk eggs with milk and cream. Season with salt, pepper and nutmeg. Arrange bread in a baking dish nad pour egg and milk mixture on it. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until bread is lightly browned. Heat clarified butter in a pan and cook bacon until crispy. Drain on paper towels. Peel carrots and cut lengthwise into sticks. Peel onions and garlic and chop finely. Heat butter in a pan and saute onions and garlic until soft, add carrots and saute briefly. Add a little water and simmer, covered, for about 4 minutes. Add beaten eggs, season with salt and pepper and simmer, stirring, for 3 more minutes. Add bacon and carrot mixture to the gratin and bake for 10 more minutes. Season with coarsely ground pepper and sprinkle with parsley. Serve.
