Patranque Bread and Bacon Pancake from France
Discover the rustic charm of French country cooking with this Patranque Bread and Bacon Pancake recipe, a delectable way to repurpose stale bread into a hearty delight. Originating from the Auvergne region, this traditional dish combines bread soaked in milk, rich Gruyère or Cantal cheese, and crispy bacon to create a thick, golden pancake with a savory burst of flavor. Cooked to perfection in a buttery skillet, its irresistibly crisp exterior contrasts beautifully with the soft, cheesy interior. Ideal for a comforting brunch or a quick dinner, this patranque recipe offers simplicity with sophistication and is perfect served warm, topped with fresh parsley and paired with a crisp green salad. Maximize flavor and minimize food waste—this French classic turns everyday ingredients into a true showstopper!
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Recipe Information
Ingredients
- 200 grams Stale bread (country-style or crusty loaf)
- 300 milliliters Milk
- 3 large Eggs
- 150 grams Gruyère or Cantal cheese (grated)
- 150 grams Bacon (thick slices, diced)
- 20 grams Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
1. Cut the stale bread into small cubes (about 1.5 cm each) and place them in a large mixing bowl.
2. Warm the milk slightly (you can microwave or heat it on the stove until lukewarm) and pour it over the bread cubes. Let the bread soak for about 10 minutes, stirring occasionally to ensure it's evenly moistened.
3. In a separate bowl, beat the eggs and season with salt and black pepper. Pour the beaten eggs over the soaked bread and gently mix to combine.
4. Fold the grated Gruyère or Cantal cheese into the bread mixture until evenly distributed.
5. In a large skillet or frying pan, melt the butter over medium heat. Add the diced bacon and cook for about 5-7 minutes until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan.
6. Increase the heat to medium-high and add the bread mixture to the pan, spreading it out evenly to form a thick, pancake-like layer. Press down gently with a spatula to compact the mixture.
7. Cook for about 10 minutes on one side until the bottom is golden brown and crispy. Use a large plate or lid to help flip the pancake over, then slide it back into the pan to cook the other side for another 8-10 minutes.
8. Once the patranque is cooked through and crispy on both sides, gently slide it onto a serving plate. Sprinkle the cooked bacon on top and garnish with fresh parsley if desired.
9. Serve warm as a standalone dish or alongside a fresh green salad. Enjoy!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 7870 mg | 342% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 19.9 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2038 mg | 157% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
