Crispy bread casserole

Ingredients for 4 servings:

• 500 g mixed mushrooms
• 100 g bacon, streaky
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 3 onions
• 500 g white bread, stale
• 50 g lard
• salt and pepper
• ¼ liter of milk
• 100 g cheese
• 200 g whipped cream
• 1 egg(s)
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Using leftovers with stale bread

Wipe the mushrooms with a damp cloth, clean them, and finely dice them. Dice the bacon finely. Wash the herbs, shake them dry, and finely chop them. Peel and finely chop the onions. Cut the bread into slices about one centimeter thick. Heat the lard in a pan and let the onions become translucent. Add the bacon and mushrooms and fry for five minutes, stirring. Season with salt, pepper, and herbs. Preheat the oven to 175 degrees Celsius. Grease a large casserole dish with lard. Place the white bread in the dish, tiled like a roof tile. Bring the milk to a boil and pour evenly over the slices of bread. Season the mushroom and bacon mixture again and spread it between the slices of bread. Coarsely grate the cheese and sprinkle evenly on top. Whisk the cream, egg, and egg yolk well and pour over the ingredients in the dish. Bake the casserole in the oven at 150 degrees Celsius for about 45 minutes until crispy. A green salad with chives and radishes goes well with it.