Cheese & spinach bread bake

Cheese & spinach bread bake

A great way to turn leftover bread into a quick, crowd-pleasing meal.

By , 21 September 2015

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Cheese & spinach bread bake

  • 1 Hour 45 Mins

  • Serves: 4

Nutritional Info
Each 100g serving contains

  • Energy

    1738KJ

    415KCAL

    21%

  • Fat

    19.7g

    high

    28%

  • Saturates

    8.3g

    high

    42%

  • Sugars

    8.7g

    med

    10%

  • Salt

    1.8g

    high

    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1738kJ/415kcal.
Ingredients
  • 10g butter, plus extra for greasing
  • 3 leeks, white and pale green part only, trimmed
  • 1 tbsp sunflower oil
  • 160g bag washed baby leaf spinach
  • 200g unsliced bread or bread rolls, 1-2 days old
  • 150g Asda Smart Price Mature Cheddar, grated
  • 3 large eggs
  • Pinch cayenne pepper
  • 350ml semi-skimmed milk
  • 1 level tsp English mustard
  • 10 cherry tomatoes, halved
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish with butter.

  • Cut leeks in half lengthways, rinse under cold water, slice finely and pat dry.

  • Melt the butter and oil in a pan and add the leeks. Stir to coat, then cover and cook over a low heat for 5 minutes. Remove the lid and cook for 5 minutes, stirring often, until most of the liquid has evaporated. Add the spinach and stir until wilted. Set aside.

  • Cut the bread into 2cm cubes. Put in the base of the dish, reserving some for the top. Sprinkle over half the cheese.

  • Layer the leeks and spinach on top of the bread and scatter over the remaining Cheddar.

  • Lightly beat the eggs with the cayenne, milk and mustard and pour over the cheese. Scatter on the remaining bread. Cover and refrigerate for 30 minutes.

  • Uncover and arrange the cherry tomatoes on top. Cook in the oven for 45 minutes until the top is golden and the inside is just set.