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Vegetable Bread Bake

This hearty vegetable bread bake combines odds and ends from your fridge—such as carrots, zucchini, and spinach—with bread and cheese, then baked until golden and bubbling. The dish features a comforting, slightly crispy top with a tender, custardy interior, making it perfect for using up leftovers in a satisfying way.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk
  • 3 large eggs
  • 1 cup cheddar cheese grated
  • 2 cloves garlic minced
  • 1 large carrot finely chopped or grated
  • 1 medium zucchini sliced or grated, drained lightly
  • 1 handful spinach chopped
  • 4 slices bread day-old sourdough or sandwich bread, cubed
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 tablespoon fresh herbs parsley or basil, chopped

Equipment

  • Baking dish
  • Mixing Bowl
  • Sharp knife
  • Grater

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your baking dish.
  2. Chop or grate your vegetables into small, even pieces—about 1-2 cm chunks—to ensure they cook evenly and incorporate nicely into the bake.
    1 cup milk
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and chopped herbs until smooth and slightly frothy.
    1 cup milk
  4. Add the chopped or grated veggies into the egg mixture, stirring gently to coat all the pieces evenly.
    1 cup milk
  5. Stir in the grated cheese, allowing it to distribute evenly throughout the mixture for flavor and gooeyness.
    1 cup milk
  6. Drizzle the olive oil over the cubed bread, tossing lightly to coat each piece. This helps the bread crisp up during baking.
    1 cup milk
  7. Spread the bread cubes evenly in your prepared baking dish, pressing down gently so they form a compact layer.
    1 cup milk
  8. Pour the veggie-egg mixture over the bread, making sure all pieces are soaked and covered. Let it sit for a few minutes to allow the bread to absorb some of the custard.
    1 cup milk
  9. Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbling at the edges. The aroma of melting cheese and roasted veggies should fill your kitchen.
  10. Once baked, remove the dish from the oven and let it rest for about 5 minutes—this helps it set and makes slicing easier.
  11. Slice into squares or wedges, garnish with additional herbs if desired, and serve warm for a comforting, cheesy vegetable feast.
    1 cup milk

Notes

Feel free to customize with your favorite vegetables or cheeses. Sauté watery veggies beforehand to prevent sogginess, and let the dish rest before slicing for cleaner servings.