1 whole (or however much you could scrape out of the tin) loaf of bread.
4 whole eggs
handful of chopped or dried herbs
100g of butter
3 rashers of bacon
1 red onion
1 spring onion
200g of cheese
1 red chilli
handful of herbs
Preheat the oven to 200 degrees
Start by melting some butter and throwing in some chopped herbs, cut your bread up, throw it into a bowl and pour thé melted herby butter over the top and mix.
in a single pan fry the bacon, onion and chilli until done to your liking to form your filling / topping.
In another bowl mix 4 eggs, the cream, salt and pepper to taste and any herbs you wish to add, whisk until well combined.
In a lightly buttered oven proof tray or dish layer your bread chunks, followed by some topping then more bread, keep layering as many times as you need to based on the size of your dish ending with a layer of filling and then spring onion.
Pour your egg, cream and herb mixture over your entire dish making sure everything gets wet, then sprinkle cheese on top. Wait for a few minutes for the bread to soak up some of this mixture and then place in the oven covered with foil for 10 mins and then uncovered for 10-20 mins depending on the depth of your dish.
When finished the egg should be set, your dish warm all the way through and the top of your bread crispy.
Enjoy another way to use up, stale, surplus or ugly bread.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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