Leftover bread casserole

Ingredients for 3 servings:

• 250 g bread(s) – leftovers or bread cubes
• 250 ml milk, lukewarm
• 2 onions
• 30 g butter
• 2 eggs
• 300 g zucchini or other vegetables of your choice
• 200 g leek or other vegetables of your choice
• 200 g tomato puree
• 100 g cheese (Emmental), grated
• salt and pepper
• oregano
• basil
• Oil for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely dice the onions. Lightly sauté half, add the tomato puree, and season with salt, pepper, oregano, and basil. Simmer briefly. Finely chop the vegetables and sauté until al dente. Season with salt and pepper. Pour lukewarm milk over the leftover bread and let it soak for 10 minutes. Melt the butter and mix with the other half of the diced onions and the eggs. Mix everything with the bread cubes, season with salt, and pepper. All the bread pieces should be slightly softened. If there are any dry pieces, stir in a little more water and let it soak for a few more minutes. Brush an ovenproof casserole dish with a little oil, spread the bread mixture into the dish, and arrange the vegetables on top. Pour the tomato sauce over the vegetables and sprinkle with grated cheese. Bake on the middle rack at 180°C (fan oven) for about 30 minutes. The recipe can be varied to suit your needs using different vegetables and breads.