|Cheesey, Oniony, Bready Bake|
Yesterday I was lucky enough to have a feast of Cheese Fondue – with bread, garlic bread, cherry tomatoes, jalapenos, grapes, pineapple and more… (with red wine of course)!
Today I had a lot of leftover stale bread. I could have used this for croutons on a soup or salad, but there was a hell of a lot, so that meant gallons of soup or tonnes of salad. Therefore this Jess’s Messes invention was born. It’s a really quick and easy thing to make, and genuinely uses leftovers/essentials that the majority of people have anyway! Not like my Jess’s Poncey Leftovers! Give it a go!
Cheesey, Oniony, Bready Bake
What do I need?
1/2 a Stale Baguette broken into pieces
1 Red Onion (sliced)
1 White Onion (sliced)
Pinch of Thyme
200g Cheddar Cheese (grated)
50g Parmesan Cheese (grated)
Salt and Pepper
What do I do?
1. Place the butter in a frying pan and melt, then add both onions, with a pinch of salt and the thyme. Fry slowly until soft, then turn up heat to get some colour and crispyness on the onions.
2. Crack the eggs and add the milk, a pinch of salt and a good amount of pepper to a bowl and whisk.
3. Place each bit of bread in the egg mix and cover the bottom of your baking dish, add a layer of onions and small layer of cheese.
4. Continue to layer up your dish in this order – bread, onion, cheese.
5. When complete, pour the remaining egg mix over your bake and squash down with a spatula.
6. Optional – add more cracked black pepper on the top.
|time to bake|
7. Bake at Gas Mark 5 (190 degees C) for 20-25 minutes.
So unbelievably quick and easy and cheap, and ensures there is no wastage of stale bread.