This sharing breakfast softens leftover bread with an egg mixture while the edges turn golden in the oven. It makes approximately four portions. Weighing the bread is more consistent than counting slices from differently sized loaves. Allow about 15 minutes for preparation, 10 minutes for soaking and 25-35 minutes for baking.

Ingredients

  • 250 g stale plain bread with no signs of spoilage
  • 3 medium eggs
  • 250 ml milk
  • 100 g Turkish white cheese or feta
  • 1 dessertspoon olive oil, for greasing the dish
  • 2 tablespoons chopped parsley, black pepper and a little salt only if the cheese needs it

Method

  1. Preheat a conventional oven to 190 °C. Grease the dish and add the bread in approximately 2 cm cubes.
  2. Whisk the eggs with the milk. Stir in the crumbled cheese, parsley and black pepper.
  3. Pour evenly over the bread, press the pieces down gently and leave for 10 minutes.
  4. Bake on the middle shelf for approximately 25-35 minutes. Cover loosely with foil if the top darkens too early. Regardless of the baking time, check that the centre reaches at least 71 °C.
  5. Remove from the oven, rest for five minutes and divide into four portions to serve.

Which bread and dish?

White bread, whole-wheat bread or a plain baguette will work. Sesame or olive bread changes the flavour considerably, so choose a simpler cheese to match. Use an ovenproof dish approximately 20 × 20 cm. A deep dish cooks slowly in the centre; an overly wide one makes a thin layer that may dry out. This recipe cannot rescue mouldy bread.

Adjusting the texture

How dry the bread is affects how fast it absorbs liquid. If pieces on top remain completely dry after soaking, press them down lightly with a spoon. If excess liquid collects underneath, wait a little longer. Keep the cubes intact rather than mashing them: this gives you both a soft centre and browned edges.

Seasonal variations

Cook spinach or mushrooms separately first, remove excess liquid and let them cool slightly before adding. Large amounts of raw courgette or very juicy tomato can make the mixture watery. Cheese varies in saltiness, so do not add salt automatically. Replacing the milk with the same amount of an unsweetened plant drink changes the flavour; the eggs and cheese mean the dish is still not vegan.

Safe cooking and serving

A golden top alone does not show that the dish is cooked. Measure the centre of the egg mixture with a food thermometer: it must reach at least 71 °C. Rest for five minutes after baking, serve hot and add fresh vegetables alongside. Do not leave leftovers on the table for a long time; follow safe cooling and storage guidance for perishable foods.

Sources