Cheesy baked whole wheat bread and tomatoes
This is bread pudding made savoury—whole wheat slices soaked in egg and cheese, then baked until golden. The shelf's hearty grain bread holds together beautifully in the custard, turning into something warm and substantial for a tired weeknight.
About 610 calories a serving, 28 g protein, 49 g carbohydrate, 33 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.
To buy
- 1 can (14.5 oz) canned diced tomatoes
- 1 cup [115g] grated sharp cheddar cheese
From your shelf
- 6 slices 100% whole grain bread
Staples
- 1 tablespoon butter
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic
- Heat the oven to 375°F [190°C]. Butter a shallow baking dish and arrange 6 slices of whole wheat bread cubed inside. Mince 1 clove garlic and scatter it over the bread along with 1 can diced tomatoes and their liquid.
- Whisk 2 large eggs with 1 cup grated cheddar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until the cheese is combined and the eggs are broken up. Pour this mixture evenly over the bread, pressing gently so the bread absorbs the custard, then let it sit for 2 minutes.
- Bake for 25 to 30 minutes until the top is golden and the custard is set but the centre still jiggles slightly when you shake the dish; a knife inserted in the middle should come out with a little moist custard clinging to it.
- Remove from the oven and let it rest for 2 minutes before serving warm.
Note Swap canned tomatoes for fresh chopped ones if you have them; add a pinch of dried oregano or thyme if you like. Leftovers keep, covered, for two days and reheat gently in a low oven. Serve with a bitter green salad or raw vegetables on the side to balance the richness.
On the label
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: FLAX SEED, WHOLE RYE FLOUR, SALT, ROLLED OATS, SOYBEAN OIL, BARLEY FLAKES, TRITICALE FLOUR, CULTURED WHEAT FLOUR, SUNFLOWER SEED, VINEGAR, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID, WHEAT STARCH, WHOLE AMARANTH, HULLED WHOLE MILLET, WHOLE KHORASAN WHEAT FLOUR, WHOLE BROWN RICE FLOUR, WHOLE BUCKWHEAT FLOUR, WHOLE MILLED CORN, WHOLE SPELT FLOUR, MONOCALCIUM PHOSPHATE, SOY LECITHIN, CALCIUM SULFATE. TOPPED WITH WHOLE AMARANTH SEED, FLAXSEED, AND WHEAT BRAN.
Nature's Own, breads & buns, serving 28 g, package 20 oz/567 g. Ingredients as printed on the label.
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Cooks as bread. Half of it left? Use up the bread.