Ingredients (Serves 4-5)
250-300g of stale bread (wholemeal makes it tastier and healthier). You might need more.
Milk
2-3 eggs
Cream/full cream milk/non-reduced fat plain yogurt/evaporated milk, cream cheese
Mixed cooked vegetables of your choice, but, ideally, not potatoes. Left-overs are fine.
200g can tuna fish, or similar amount of cooked chicken, fish (This is optional, but you could increase the amount of vegetables in the mix. Added tomato sauce is also good, chopped garlic, and/or herbs)
Cheese, any type, grated or sliced to taste
Salt and pepper
You will need a not too large deep-ish oven dish.
Instructions
Turn the oven on to 180 C.
If the bread is very dry, break it roughly into pieces. Put it into a plastic bag or a folded tea-towel.
Bash it with a rolling pin until you have a mixture of breadcrumbs and small pieces. If sliced and
softer, just break it by hand into approximately 2 cm pieces.
Put the bread into a bowl and pour enough milk to soak it, but not too much. Mix well. Scatter
half of the bread into the oven dish. Then, spread the veg, tuna, etc. evenly over it. Top with
tomato sauce, herbs and/or garlic if using. Cover with the rest of the milky bread (Don’t discard
the crusts as they make a crunchy topping).
Whisk the eggs by hand into a measuring jug and top up with cream, milk, etc. up to 200-250 ml.
Season well, then pour all over the mixture. Distribute the grated or sliced cheese on top – the
amount is up to you.
Put into the middle of the oven for about 30 mins. Then, turn it higher and cook for another 5-10
mins till golden and crisp.
There are many other recipes for using up chicken left over from a roast. Do please add your own here on our “Get involved” page, or on our Instagram or Facebook pages and they can be added to Cristina’s, often Spanish, recipes for using up left-over food, which she plans to put together into a book, which can be sold to raise funds for the Henfield Haven.
