I hate wasting food and since we don’t eat a lot of bread, although I really enjoy it when we do, I often end up with bread that is less than fresh. This recipe is just a guide, adjust it to use whatever you have in your fridge. I like to add capsicum, frozen pea, corn and lots of herbs if I have them floating around.
300g bacon, diced
6 free range eggs
1¼ cups milk (or stock if you like)
1/2 tsp salt
5 cups lightly packed stale bread torn into rough pieces.
1 cup grated cheddar cheese
1/4 cup of herbs (optional)
1/2 cup grated Parmesan
Heat a large nonstick pan over high heat. Add the bacon and cook until lightly browned. Remove from the frypan and drain on a paper towel. Whisk the eggs, milk (or stock) salt and pepper in a bowl. Place the bread in a large bowl. Pour in the egg mixture, cheese (not Parmesan) and cooked bacon. Stir with a wooden spoon so the egg covers all the bread. Set aside in the fridge for at least 30 minutes or overnight to allow the egg to totally soak into the bread.
Preheat oven to 180C/350F.
Grease a 25cm square ovenproof dish with butter. Pour the bread mixture into the tin, pat down to compress and scatter with ½ Parmesan cup cheese. Cover loosely with foil and bake for 25 minutes, then remove the foil and continue baking until bubbly and golden on top, about 10 minutes
Allow tp rest for 5 minutes before cutting into slices to serve.
Serve with a big green salad.