Bread roll casserole with carrots and bacon

Ingredients for 4 servings:

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

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Using up leftover rolls from the previous day

Cut the rolls crosswise into thin slices. Peel and coarsely grate the carrots. Peel and finely chop the onions and garlic. Cut the bacon into small cubes, removing any cartilage. Heat the oil in a large pan and fry the bacon cubes. Add the carrots, onions, and garlic and sauté for 10 minutes. Meanwhile, wash the parsley, shake dry, roughly chop the leaves, and mix with the vegetables. Layer the roll slices in a buttered baking dish like roof tiles, arrange the vegetables between them, and season everything with salt, pepper, and nutmeg. Whisk together the milk, mascarpone, and eggs, pour this over the roll and vegetable mixture, and bake the casserole in a preheated oven at 200°C for about 40 minutes. A crisp salad goes well with the dish. Variation: Instead of the carrots, you can also use other seasonal vegetables; the only limits are your imagination. You can also spread 80 g of grated hard cheese such as Gruyère or Gouda on the surface before baking, which will give the casserole an even more spicy flavor.