This Savoury Bread Bake is perfect comfort food! I created this recipe as a way to use up leftover bread, as 24 million slices of bread are wasted every year in the UK. This recipe is not only a delicious family meal, but it also avoids food waste. As well as saving your stale bread, you can also put any leftover vegetables in it too. Oh and the best part - lots of cheese on top!
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Ingredient Tips & Equipment Information
- I used white bloomer bread for this recipe, but you can use any type of bread. For extra nutrition you could use seeded or grain bread. You can also use a combination of different breads if you're trying to use up leftovers. You can also use the crusts or the 'ends' of the bread loaf.
- This recipe is really versatile and any vegetable can be used. Make sure they're cooked beforehand.
- You can also add extra protein to the recipe with a meat substitute like Quorn ham style slices for example.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
WHAT YOU WILL NEED
- Onion - a white onion is perfect for this recipe, but if you have a red onion to use up instead then that will work well too
- Red pepper - I used a red bell pepper (also known as capsicums) for this recipe. However, you can use any leftover veggies you have in the fridge. For example carrot, courgette, cabbage, celery, leek, sweetcorn, mushrooms... you decide!
- Garlic - You don't have to add garlic, but I love the flavour of it so much in most savoury recipes so I always add some. Fresh, frozen or a puree will all work great
- Bread - Any bread will work in this recipe, it's all about using up leftovers so you can even mix and match different breads. The crust of the bread at the end also works great in this recipe
- Butter - This is for spreading on the bread, you could use margarine if you prefer
- Eggs - I used large eggs for this recipe, if you only have medium eggs, use one extra egg
- Milk - Any kind of milk will work in this recipe
- Double cream - Known as heavy cream in some countries, this is used to add some richness to the mix. If you don't want to use it, just add the same amount of milk
- Mixed herbs - I used a dried herb mix containing thyme, marjoram, parsley, oregano, sage, basil. You can use any combination of Italian herbs you prefer in this dish, fresh herbs like basil and oregano would be amazing if you have them
- Cherry tomatoes - Again, you don't have to use tomatoes, just use whatever leftover veggies you have in the fridge, but cherry tomatoes are really yummy in this
- Cheese - I like strong flavoured cheese so I always use a mature cheddar to top this dish, but you can use mild cheddar if you prefer. A cheese like mozzarella would be delicious too
- And of course oil, salt and pepper, for cooking the vegetables and for seasoning the dish
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Savoury Bread Bake
Start by frying off your vegetables. If you're adding any root vegetables (carrot, squash, parsnip etc.) it's better to steam, roast or boil them first to soften them. Then butter the bread and arrange it in your dish.
Arrange your cooked vegetables all around and in between the bread. In a mixing bowl, whisk together the eggs, milk, double cream, salt and mixed herbs (you can any other spices of your choice to it as well). Then pour the egg mixture all over the bread.
Add the cherry tomatoes on top, you don't need to cook those first. Then cover the top with cheese. Bake for 20-25 minutes until golden on top and the cheese is melted.
For the full recipe with measurements, head to the recipe card at the end of this post.
WHAT IS THE BEST KIND OF BREAD TO USE?
You can use any bread for this recipe, including the crusts of the bread. I used a white bloomer loaf which was very delicious. For a healthier option you can used brown wholemeal bread, or a seeded bread. You can also mix and match different types of bread, or use homemade bread.
CAN THIS RECIPE BE MADE VEGAN?
I've not found a way yet to make this recipe without the eggs, so it cannot be made vegan yet. You can however make this recipe dairy free by using dairy free milk, dairy free cream, dairy free butter and dairy free cheese. It can also easily be made gluten free by using gluten free bread. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
CAN THIS RECIPE BE MADE IN ADVANCE?
This recipe is best made and enjoyed on the day it is made, however you can store it in the fridge once it is fully cooled. Cover the leftovers with cling film or put them in an airtight container, and store in the fridge for up to 2 days. You can also freeze this recipe, if you do this then defrost it fully before reheating. To re-heat you can use the microwave, or place the leftovers in an oven dish. I prefer to re-heat this recipe in the oven as it retains the crispiness of the topping.
WHAT CAN THIS RECIPE BE SERVED WITH?
- Any green steamed vegetables like broccoli, asparagus, peas or kale
- A fresh salad
- Corn on the cob
More tips for making the Savoury Bread Bake:
- For an extra crunchy topping you can sprinkle on some breadcrumbs as well as the cheese
- The ceramic dish I used to make this recipe was from Tesco and it measures 21cm in width, 31cm in length and 6cm in depth
- If you like things spicy, feel free to add some chilli to this recipe, or any spices and herbs you like can be added
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Chef's knives
- Saucepan
- Cooling rack
- Kitchen scales
- Cheese grater
- Garlic press
- Chopping boards
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More savoury recipes...
Savoury Bread Bake
Ingredients
- 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
Instructions
- 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)
- 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
Notes
- I used white bloomer bread for this recipe, but you can use any type of bread. For extra nutrition you could use seeded or grain bread. You can also use a combination of different breads if you're trying to use up leftovers. You can also use the crusts or the 'ends' of the bread loaf.
- This recipe is really versatile and any vegetable can be used. Make sure they're cooked beforehand.
- You can also add extra protein to the recipe with a meat substitute like Quorn ham style slices for example.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Richard
Definitely going to give this a go. Looks really scrummy.
Thanks