I love Joseph Joseph’s Nest Storage Set for storing leftovers in. They are space saving in your cupboard when they are not filled with leftovers as they all stack into each other. They come in sizes perfect for taking your lunch into work, storing cupcakes and biscuits or of course any leftovers in the fridge! Plus they’re colour coded so you can quickly match up the tubs to their lids.
The leftovers I had in my fridge were half an onion, a red pepper and about 8 cherry tomatoes. You could also put other veg in this like mushrooms, leeks, courgettes or aubergine. And if you’re a meat eater, any leftover meat like chicken, chorizo or ham would work well. I pre-cooked my onion and pepper in some olive oil and garlic. I’d advise pre-cooking any veg you decide to use.
I sliced 5 slices of bread into diagonals, buttered each one, and arranged them neatly in my dish. I used my Berndes 27x18cm dish. The crust of the loaf is perfect for this recipe and often gets leftover.
I whisked up 4 eggs, 500ml semi skimmed milk and 50ml double cream. If you don’t want to add the cream, just replace it with more milk. I also added 1 tsp mixed herbs and 1 tsp salt. You can add your favourite spices or herbs to flavour this to your taste.
I spooned the cooked veg in between and around the slices of bread, I then added the cherry tomatoes which I sliced in half.
I poured the egg mixture into the dish and left it to soak into the bread for 5 minutes.
Finally I sprinkled over 75g mature cheddar, and popped it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes.
I left it for 10 minutes or so, as it sets better together, a bit like a lasagne. Then I dug in! This bake is great served with salad, fresh spinach or any green veg like broccoli.
It was so yummy! I loved the soft eggy bread and vegetables, but then the crispy cheesey topping was equally as satisfying. This is a fabulous way to use up lots of different types of leftovers and feed hungry family and friends!
I’m entering this bake into Simply Eggcellent, hosted by Belleau Kitchen. This month’s theme is anything goes!
And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary.
Leftovers Savoury Bread Bake
- 1/2 an Onion
- 8 Cherry tomatos
- 1 tbsp Olive oil
- 2 cloves of Garlic
- 1 Red pepper
- 5 slices of Bread
- 4 Eggs
- 500 ml Semi skimmed milk
- 50 ml Double cream
- 1 tsp Mixed herbs
- 1 tsp Salt
- 75 g Mature cheddar
Dice up then fry the onion, garlic and pepper in the olive oil
Slice the into diagonals, butter each piece, and arrange them neatly in a 27x18cm dish
Whisk up the eggs, milk and double cream. Add the mixed herbs and salt
Spoon the cooked veg in between and around the slices of bread, then slice the cherry tomatoes in half and add them too
Pour the egg mixture into the dish and leave it to soak into the bread for 5 minutes
Sprinkle over the mature cheddar, and pop it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes