Savoury Bread Bake

Use up your leftover bread and vegetables in this comforting bake with a cheesy top

Course Main Course

Cuisine British

Keyword Bread

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 662kcal

Author katsvegkitchen

½ tbsp Vegetable oil
1 Medium white onion chopped up
1 Red bell pepper chopped up
2 cloves Garlic
8 slices Bread you may need more or less depending on the thickness of your bread and the size of your dish
75 g Butter or margarine
6 Eggs large
650 ml Milk any milk will work
70 ml Double cream
1 tsp Mixed herbs
1 tsp Salt
12 Cherry tomatoes sliced in half
75 g Mature cheddar grated

Pre heat your oven to 180C Fan/400F/Gas Mark 6
Put a frying pan on a low-medium heat and add the vegetable oil and let it warm up for a few minutes
Add the onion, pepper and garlic into the pan and cook the vegetables until soft. (If you are using any root vegetables instead, you will need to boil, steam or roast them until soft instead)
Remove the vegetables from the heat and set aside
Butter the slices of bread and cut them in half, then arrange them in your baking dish
In a large mixing bowl, add the eggs, milk, double cream, mixed herbs and salt. Whisk them together
Add the cooked vegetables all around and in between the slices of bread
Then pour the egg mixture all over and between the slices of bread
Add the cherry tomatoes all over and between the slices of bread (the tomatoes don't need cooking first)
Then cover the bread and vegetables with the grated cheese
Bake for 20-25 minutes until golden, bubbling and all the cheese is melted
Serve immediately with some fresh green veg or salad. Store leftovers in the fridge and eat within 2 days