LEEK & TOMATO EGGY BREAD BAKE

Leek & tomato eggy bread bake image

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

Provided by Katy Greenwood

Time 35m

Number Of Ingredients 9

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 tomato , halved
4 eggs
200ml milk
100g strong cheddar , grated
ketchup , to serve (optional)

Steps:

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.
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.

Nutrition Facts : Calories 416 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium