Smoky bean, bacon & eggy bread bake

• haricot bean g

  drained and rinsed

• passata↗500g g
• sweet smoked paprika↗½ tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• dark muscovado sugar↗1 tbsp tbsp
• Worcestershire sauce↗2 tsp tsp
• bacon lardon↗200g g
• eggs↗5
• milk↗125ml ml
• slices white bread↗10

  crusts removed and halved to make triangles

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.

2. 2

   Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.

3. 3

   Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread and cook for 20 mins, or until the bread is puffed and golden.