cheesy-egg-and-bread-bake-with-roast-tomato

Ingredients:

Remove the crusts from 300g of white thick-sliced bread.

200g cheddar cheese, grated

100g parmesan cheese, grated

Two tablespoons parsley chopped

Two tablespoons chives chopped

Eight eggs

3/4 cup light pouring cream

40g butter, melted

One large punnet of assorted baby tomatoes

One tablespoon of olive oil

Method:

1. Slice the bread into small pieces. Put the herbs and cheeses in a large bowl. Whip the cream and eggs together. Season the eggs and cream well.
2. Pour the egg mixture over the bread and let it soak for 30 min
3. Preheat oven to 180 degrees Celsius. Place the tomatoes into a baking dish and season. Lightly brush with oil. Place the tomatoes in the oven for 10 minutes until they are just slightly soft.
4. Butter a ceramic dish of 1 liter. Pour the bread mixture in, and drizzle the remaining butter over it. Place the bread mix in the oven and bake for 30-40 mins until golden.
5. Serve with the roasted tomatoes immediately.