Serves 8

Hands-on time: 20 minutes

Hands-off time: 1 hour 25 minutes

INGREDIENTS

12 slices Albany Best of Both White Bread

6 large eggs

1 cup milk

1 packet (250g) bacon bits, cooked

2 cups grated cheddar cheese

½ tsp each salt & pepper, to season (optional)

Serving suggestion: Chives, chopped

METHOD

1. Preheat the oven to 180ºC and grease a 20cm springform cake tin. *Chef’s Tip: Use a baking dish, if preferred!

2. On a clean chopping board, cut the Albany Best of Both White Bread slices into 3cm squares.

3. In a large mixing bowl, add the eggs and milk and whisk until well combined. Add the bread pieces, cooked bacon, and 1 cup of cheese to the bowl. Mix until fully incorporated. *Chef’s Tip: Alternatively, add your favourite chopped veggies to the filling!

4. Cover the bowl with cling wrap and transfer to the fridge for 30 minutes until the bread has absorbed the egg mixture.

5. Transfer and tightly press the mixture into the prepared tin.

6. Cover the cake tin with foil and bake for 25 minutes.

7. Remove from the oven and increase the oven temperature to 200ºC. Uncover the dish and sprinkle the remaining cup of cheese over the dish.

8. Transfer the dish back to the oven and bake, uncovered, for 20 minutes until the dish is cooked through and the cheese has melted and lightly browned.

9. Allow to cool for 10 minutes before unmoulding.

10. Garnish with freshly chopped chives and serve on a round platter or cake stand. Slice, serve, and ENJOY!