Leftovers dish

Made with Brown Bread

15g (1 tbsp) butter (for greasing)

350-400g (about ½ loaf) Albany Superior brown bread

300g leftover roast vegetables

(e.g. onions, butternut, cherry tomatoes, peppers, baby marrow – or whatever you have on hand)

250ml (1 cup) milk

250ml (1 cup) fresh cream

2 large eggs

½ tsp garlic powder

1 tsp fresh thyme (leaves only, finely chopped)

Salt and pepper, to taste

80g grated Cheddar cheese

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Serves: 4

Preheat the oven to 220°C (fan 200°C) or gas mark 7.
Grease a medium sized ovenproof dish with the butter and set aside.
Cut the bread into quarters and roughly tear some into chunks.
Start by ‘lining’ the dish with bread, pressing pieces down onto the bottom and along the sides, so this makes up the base or shell.
Layer the remaining bread chunks and roast veg in the bread shell.
In a bowl, whisk together the milk, cream, eggs, garlic powder, thyme, salt, and pepper.
Pour the mixture evenly over the bread and veggies, making sure the bread soaks up the liquid.
Top with cheddar cheese.
Bake for 30-40 minutes, or until the top is golden and the custard is set.
Serve warm – perfect for using up leftovers!