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6 Serves
116 Mins
Preheat your oven to 175°C and soak the bread in milk in a small bowl.
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FrenchVitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
82 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
382 mg / 4,700 mgSodium
558 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat and sauté the chopped onion and garlic until softened.
Add the ground beef to the skillet and cook until browned, then stir in the curry powder, salt, pepper, and apricot jam.
Mix in the soaked bread and transfer the meat mixture into a baking dish.
Whisk the eggs with the remaining milk and pour the mixture over the meat in the baking dish, topping with almonds.
Bake in the preheated oven until the custard is set and golden brown on top.
3
g7
g11
g
Filipino
Italian