Leek & tomato eggy bread bake
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Leek & tomato eggy bread bake

By Katy Greenwood

Use up leftover white bread in this cheesy bake with leeks and tomatoes- it’s great served with ketchup

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 416
  • fat 24g
  • saturates 12g
  • carbs 29g
  • sugars 6g
  • fibre 4g
  • protein 21g
  • salt 1.5g

Ingredients

  • 25g butter, plus extra for greasing
  • 200g crusty white bread, torn into chunks (all the better if it's a few days old)
  • 2 leeks, thinly sliced
  • 2 garlic cloves, finely chopped
  • 100g cherry tomatoes, halved
  • 4 eggs
  • 200ml milk
  • 100g strong cheddar, grated
  • ketchup, to serve (optional)

Method

  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.

  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.

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