AuthorBen WatsonCategoryAutumn, Dinner, Lunch, WinterGood bread deserves a second outing. This comforting savoury bake layers bread with caramelised onions, herbs and cheese, then lets everything soak up a rich egg and cream mixture before it goes in the oven. It’s a lovely way to use up odds and ends of bread, cheese and herbs, and a handy dish to prepare the night before when you’re feeding a crowd. Serve it warm with a crisp, fresh salad.
Start with the onions. Heat a splash of olive oil in a pan over a medium heat. Add the onions and a little salt, then cook for about 5 minutes until soft. Add the sugar and turn up the heat slightly. Cook until the liquid has evaporated and the onions are soft and sticky. Season with pepper and more salt if needed, then set aside.
Mix the butter with the garlic, chopped herbs and a pinch of salt. Spread it over the bread slices, then cut them into quarters. If using bread chunks, melt the butter and toss the bread in it instead.
Grease a baking dish with butter. Layer in the bread, caramelised onions and grated cheeses, finishing with onions and cheese on top.
Whisk together the milk, eggs, cream and mustard. Season with salt and pepper, then pour the mixture over the bread. Press the bread down gently so it can absorb the liquid. Leave to stand for 30 minutes while you heat the oven to 180°C / gas mark 4.
Bake for 25–30 minutes, until puffed and golden. Leave it to settle for a few minutes, then serve warm with a crisp salad.
Try a different filling
Add cooked bacon, ham, Parma ham or sausage, or try combinations such as butternut squash and Gorgonzola, cherry tomatoes and basil, asparagus and leeks, or smoked salmon, sour cream and dill. Cook vegetables before adding them if they need it. For the smoked salmon version, replace half the double cream with the same amount of sour cream.