Leek & tomato eggy bread bake
- Preparation and cooking time
- Serves 4
Use up leftover white bread in this cheesy bake with leeks and tomatoes- it's great served with ketchup
- STEP 1
Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
- STEP 2
Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.