Yeah, I know, another Cheese and Carb feast in my trusty white dish.
Well, I’ll explain. As you know I hate food waste, and we get through a lot of bread, but sometimes we have 1-3 slices left of a loaf which aren’t going to cover us both for breakfast and lunch until our next shop, so we do need to buy a new loaf but then we would have too much bread!
Also it is usually the crusts that are left and I LOVE crusts but the boy hates them, and he is the bread fiend in the house.
So those 1-3 slices get thrown in the bottom freezer drawer.
I opened it recently and saw that we had a ridiculous amount of bread in there, so decided to make savoury bread and butter pudding.
10 Slices of bread, you may need more or less depending on the size of dish you are using (I used granary bread, any will be fine, but granary has a certain panazz to it)
100g cheddar cheese, grated
4 eggs, beaten
Butter the slices of bread, cut into triangles and layer up and overlap in your dish.
Meanwhile mix the beaten eggs, half the grated cheese, chives, paprika and tomato puree in a jug all together. You may find the tomato puree clumps up a little bit, this will just mean you may have random tomato-ey bits in your food.
Pour the egg/cheese mix over the bread, then scatter the rest of the grated cheese, the mozzarella slices and some more paprika.
Cook in the oven for about 25 minutes on a medium-high heat, keep checking.
Do not eat it all. You will have the time of your life doing so, but just remember that’s 10 slices of bread and butter you would be eating.
You can add anything to this really, spinach, ham, onion, other veggies, the choice is yours.