This recipe reminds me so much of one I used to make many years ago from a Women’s Weekly magazine. It is open to so many options, so add little bits and pieces that you like.
You can use other breads if you prefer, any type of cheese you have in the fridge, and grilled veggies instead of meat for a vegetarian option.
My preferred bread is a Ciabatta Sourdough as it is light and spongy, but a traditional sourdough is great too but may result in a heavier dish depending on the bread used. The picture is of a Ciabatta Sourdough.
Best of all this dish can be prepared well in advance which is perfect when you have little time. If serving for dinner all you need is a lovely fresh garden salad, and it is great for a breakfast gathering too when you have many mouths to feed.
I have adjusted the recipe slightly to give me a larger volume, and included some extra seasonings that I like.
Ingredients
450g sourdough, weight is with crusts removed, and sliced into 1cm slices
250g ham, bacon or salami (or a combination if using leftovers), cut into chunks
200g cheddar, cut into chunks
450g full cream milk
6 x 59g eggs
1 tsp smoked paprika
6 sprigs Italian parsley
1tsp sea salt flakes (or ½ tsp fine sea salt)
freshly ground black pepper to taste
30g baby spinach leaves
20g basil leaves
100g feta, crumbled
150g cream
50g mozzarella cheese, grated (for topping)
Instructions
Grease a large baking dish (I used an oblong 24cm wide x 35 cm long)
Place meat into TM bowl and chop 3 seconds / speed 5
Put aside and do not clean bowl
Place cheese into TM bowl and chop 4 seconds / speed 6
Put aside and do not clean bowl
Place milk, eggs, smoked paprika, parsley, salt and pepper into TM bowl mix 6 seconds / speed 6
Layer half the bread into baking dish, followed by half the meat, half the cheese, and all the spinach and basil leaves, and half the feta
Top with half of the leftover bread, the rest of the meat, cheese and feta, and then finish with the balance of the bread
Pour over the egg custard, cover tightly with Gladwrap, and then press down to ensure the liquid soaks into the bread
Place in fridge overnight
Take out of fridge at least 30 minutes to an hour before baking
Preheat oven to 180 degrees fan forced
Before placing into oven, pour over cream and sprinkle with the mozzarella cheese
Bake for 45 to 50 minutes until the dish is a deep golden brown
Check half way through cooking and rotate if necessary to ensure even baking
Remove from oven and allow to rest for 20 minutes prior to serving