A recipe for using leftover bread from Nigel Slater.
Ingredients
- 400 g white bread crusty and rustic
- 150 g butter softened
- 300 g Comté
- 200 g Taleggio
- 400 g ham roasted
- 12 small sprigs thyme
- 50 g parmesan
- 4 free range egg yolks
- 250 ml double cream
- 300 ml full-cream milk
Servings:
Instructions
- You will need a baking dish measuring approximately 20x24cm, lightly buttered.Set the oven at 200C/gas mark 6.
- Cut the bread into slices, leaving the crusts on, about 1cm in thickness. Lay the slices flat on a baking sheet place in the oven for 10 minutes, turning once, until lightly crisp.
- Remove the bread from the oven and spread generously with the butter. Cut the Comté and Taleggio into 1cm thick slices. Tear the ham into large bite-sized pieces. Pull the thyme leaves from their stems.
- Place a single layer of the buttered bread on the bottom of the dish, tucking the slices together snugly. Place some of the cheese and ham on top, add a little black pepper, some thyme leaves then another layer of buttered bread and more of the cheese and ham. Continue until the ingredients are used up.
- Finely grate most of the Parmesan into a small mixing bowl, add the egg yolks, then mix in the double cream and milk with a fork or small whisk.
- Season with a little salt then pour over the bread letting it trickle down through the layers. Grate the reserved Parmesan over the surface.
- Cover the top of the dish with foil and bake for 35 minutes. Remove the foil and continue baking for a further 10 minutes until the top is golden. Remove from the oven and leave to settle for 10 minutes before serving.
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