Leek & tomato eggy bread bake

• butter↗25g g

  plus extra for greasing

• crusty white bread↗200g g

  torn into chunks (all the better if it's a few days old)

• leeks↗2

  thinly sliced

• garlic cloves↗2

  finely chopped

• cherry tomato↗100g g

  halved

• eggs↗4
• milk↗200ml ml
• strong cheddar↗100g g

  grated

• ketchup↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.

2. 2

   Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.