Cheese and tomato bake recipe

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  • Vegetarian








25 min


20 min
(may need an extra 10 mins)

Nutrition per portion

Calories 481 kCal 24%
Fat 26g 37%

Use up leftover bread in this tasty vegetarian recipe with melted cheese and sweet tomatoes, all for just under £4 for four.


  • 8 medium slices white bread, crusts removed
  • 4 medium tomatoes, sliced
  • 120g (4oz) mature or mild Cheddar cheese, grated
  • 300ml (
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  • ½
  • pint) milk
  • 4 medium eggs
  • 2tbsp pesto
  • Salt and freshly ground black pepper


  • Set the oven to 200°C (gas mark 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).

Top tip for making Cheese and tomato bake

We’ve used this recipe in our credit crunch meal planner. Click here to go back to week one of the planner.

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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(284 ratings)
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