Recipes
Cheese & spinach bread bake
A great way to turn leftover bread into a quick, crowd-pleasing meal.
A great way to turn leftover bread into a quick, crowd-pleasing meal.
Cook: 1 Hour 45 Mins
Serves: 4
Price: £1.14 per serving
Nutritional Information
Each 100g serving contains
Energy
1738kj
415kcal
1738kj
415kcal
21%
Fat
19.7g
19.7g
Med
28%
28%
Saturates
8.3g
8.3g
Med
42%
42%
Sugars
8.7g
8.7g
Med
10%
10%
Salt
1.8g
1.8g
High
30%
30%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1738kj/415kcal
Typical energy values per 100g:
1738kj/415kcal
Ingredients
10g butter, plus extra for greasing
3 leeks, white and pale green part only, trimmed
1 tbsp sunflower oil
160g bag washed baby leaf spinach
200g unsliced bread or bread rolls, 1-2 days old
150g Asda Smart Price Mature Cheddar, grated
3 large eggs
Pinch cayenne pepper
350ml semi-skimmed milk
1 level tsp English mustard
10 cherry tomatoes, halved
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish with butter.
2
Cut leeks in half lengthways, rinse under cold water, slice finely and pat dry.
3
Melt the butter and oil in a pan and add the leeks. Stir to coat, then cover and cook over a low heat for 5 minutes. Remove the lid and cook for 5 minutes, stirring often, until most of the liquid has evaporated. Add the spinach and stir until wilted. Set aside.
4
Cut the bread into 2cm cubes. Put in the base of the dish, reserving some for the top. Sprinkle over half the cheese.
5
Layer the leeks and spinach on top of the bread and scatter over the remaining Cheddar.
6
Lightly beat the eggs with the cayenne, milk and mustard and pour over the cheese. Scatter on the remaining bread. Cover and refrigerate for 30 minutes.
7
Uncover and arrange the cherry tomatoes on top. Cook in the oven for 45 minutes until the top is golden and the inside is just set.