If you have a loaf of bread that is just past its best, avoid throwing it away by using it in this savory, cheesy bread pudding. Ideally, the loaf should have a slightly open-textured crumb so it absorbs the cheese and egg mixture and doesn’ t become too dense when baked. Don’ t ditch the crusts; they can be turned into breadcrumbs and frozen until you need them. Feel free to replace the cheddar with whatever cheese you have in the refrigerator, or try a mixture of different ones.
Serves: 4 Preparation time: 15 minutes, plus 10 minutes standing Cooking time: 1 hour
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 tablespoons olive oil
13 ounces slightly stale, open-textured bread, crusts removed, sliced and cut into squares
2 garlic cloves, crushed
6 scallions, sliced
1 large handful of basil leaves
2 cups sharp cheddar or cheese of choice, coarsely grated
6 eggs, lightly beaten
1¼ cups milk
sea salt and freshly ground black pepper
1. Preheat the oven to 350°F. Brush the peppers with the oil. Heat a large grill pan over high heat and grill the peppers 6 to 8 minutes, turning occasionally, until tender and starting to blacken in places. You may need to grill the peppers in batches.
2. Meanwhile, put half the bread in a large, shallow ovenproof dish. Top the bread with an even layer of cooked pepper, garlic, scallions, basil and half the cheddar.
3. Whisk together the eggs and milk and season with salt and pepper. Pour half the mixture into the dish, making sure the bread is evenly covered. Top with the remaining bread and pour the rest of the egg and milk mixture over it, pressing the bread down so it is thoroughly soaked. Scatter the remaining cheese over the top and let stand 10 minutes. Bake 35 to 40 minutes until the cheese has melted and is golden on top.
To extend the life of store-bought pots of fresh herbs during the warmer months, plant in larger pots or in the garden, then water regularly and wait for the new growth.