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Cheese and tomato bake

Cheese and tomato bake

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Use up leftover bread in this tasty recipe with melted cheese and sweet tomatoes, all for just under £2 for two.

Prep time: 25 mins
Cooking time: 20 mins
(may need an extra 10 mins)
Total time: 45 mins
Serves: 2
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Make a loaf of bread last longer by freezing it on the day of purchase. Wrap the bread in a freezer bag, get rid of any air and seal.

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4medium slices white bread, crusts removed
2 medium tomatoes, sliced
60g (2oz) mature or mild Cheddar cheese, grated
150ml (¼ pint) milk
2 medium eggs
1tbsp pesto
Salt and freshly ground black pepper

Method

Set the oven to 200°C, gas 6.
Cut the slices of bread in half diagonally and arrange them in an ovenproof dish. Insert sliced tomato between the bread. Sprinkle the cheese over the top.
Measure the milk into a jug and add the eggs, pesto and seasoning. Whisk them together with a fork. Pour the mixture over the bread. Leave for about 5-10 mins, for the bread to soak up some of the liquid.
Place the dish in the centre of the oven and bake for 20-30 mins, or until the bake is golden in colour and feels set to the touch when pressed lightly in the centre. Remove from the oven and serve immediately. (Not suitable for freezing).

By: Sue McMahon. Photos:frankthephotographer.com. Props stylist: Sue Radcliffe There are more unmissable recipes in this week's Woman's Weekly, on sale every Wednesday, only 82p! Subscribe today to Woman's Weekly and get 20% off!

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Nutritional information per portion

Calories 481(kcal)
Fat 26.0g
Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.