I am a big fan of volunteering, you learn new skills and meet new people whilst helping in the community. I encourage my children to volunteer and help out where and when they can too. My 16yo has been helping cook a Community Lunch each week during the school Summer Holidays and they gave her a delicious loaf of bread to bring home that was leftover from the lunch.
I decided to use the loaf of bread for our brunch this morning, and also use up some bacon that was heading towards the use by date, along with a pepper and some spring onions that were languishing in our vegetable draw in the fridge.
This bake would make a delicious lunch or dinner, you can vary the ingredients depending on what you have available. Chorizo would be delicious instead of bacon, or chopped leftover ham could be used instead. A vegetarian option would also be scrumptious with corn, pepper, spring onions, perhaps some grated carrot or courgette, or leftover roast vegetables.
Brunch Bread Bake
300g bacon, diced
6 free range eggs
1/2 tsp salt
black pepper, to taste
400g loaf stale bread, preferably slightly stale, roughly diced in 2cm chunks
1 pepper, finely diced
2 spring onions, green and white parts, finely sliced
2 large handfuls of grated cheddar cheese
Heat a large non stick pan over high heat and cook bacon until lightly browned. Remove from pan and set aside to cool.
Whisk the eggs, milk, salt and pepper together in a bowl or jug.
Put the prepared bread into a large resealable bag then pour in the egg mixture. Seal the bag, massage slightly to mix the bread and egg mixture together. Put in the fridge for at least half an hour to allow the bread to soak up the egg mixture. Finely dice the pepper and thinly slice the spring onion, both green and white parts.
Preheat oven to 180C/160C Fan350F/Gas Mark 4.
Line a 20cm cake tin with non-stick baking paper. Add the almost all the cooked bacon and grated cheese, all of the pepper and spring onion to the bag of bread and mix through. Pour the bread mixture into the prepared cake tin, squish down to level then scatter over a the leftover bacon and cheese.
Bake for 30 - 35 minutes until cooked through and golden on top. Allow to cool for at least 5 minutes before removing from the tin and cutting into slices to serve.