Start this recipe a day ahead …
This recipe reminds me so much of one I used to make many years ago from a Women’s Weekly magazine. So seeing this a little while ago on Celia’s blog “Fig Jam and Lime Cordial” immediately caught my attention.
This recipe 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 the dish may be a little heavier (depending on the bread you use) … the picture of the dish uses a Ciabatta Sourdough.
As an added bonus, this dish is prepared well in advance (a day ahead) which is perfect when you have little time. Just serve a big green salad alongside it and dinner is sorted, or this is equally as good for a breakfast gathering.
I have adjusted the recipe to give me a larger volume, and included some extra seasonings that I like.
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.
- 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)
- 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
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