Bread bake with leek, Alpine cheese and egg for Christmas brunch

Bread bake made with wholemeal spelt bread, leek, Alpine cheese and an egg and milk mixture, layered the evening before and baked in the morning. A family-friendly breakfast for Christmas brunch.

At a glance

• Serves 4
• Prep time: 40 min
• Cooking time: 35 min
• Total time: 75 min
• Calories: 505 kcal per serving
• Protein: 30 g
• Fat: 25 g
• Carbs: 35 g

Ingredients

• 300g wholemeal spelt bread
• 300g leek
• 1 tbsp butter
• 6 eggs
• 300ml milk
• 120g Alpine cheese (such as Gruyère)
• 1 tsp mustard
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper
• 1/2 bunch of chives

Method

You’ll need: oven · baking dish · chopping board · knife · grater

1. Cut the bread into 2 cm cubes. Trim the leek, halve it lengthways, wash it and slice it into thin rings.
2. Soften the leek in half the butter for 5 minutes until tender. Grease a baking dish with the remaining butter.
3. Whisk the eggs, milk, mustard, nutmeg, salt and pepper. Grate the Alpine cheese.
4. Layer the bread, leek and two thirds of the cheese in the dish, pour the egg and milk mixture over the top and leave everything to soak for 20 minutes.
5. Preheat the oven to 180 °C (160 °C fan). Sprinkle the remaining cheese over the bake and bake it at 180 °C for 35 minutes, until the egg mixture has set.
6. Snip the chives, scatter them over the top and serve the bake warm.

Good to know

You layer this bake the evening before the celebration, and in the morning it only needs to go into the oven. The bread soaks up the egg and milk and turns as soft as a dumpling inside, while the Alpine cheese bakes crisp on top. A good way to use up day-old bread.

Swaps

Wholemeal spelt bread → mixed rye bread (heartier). Alpine cheese → Emmental (milder). Leek → savoy cabbage in strips (same cooking time). Milk → oat milk.

Cooking tips

Press the bread into the egg and milk with a spoon before baking, so no dry corners remain. If the middle is still runny after 35 minutes, bake it for 5 minutes longer.

Storage

Unbaked, it keeps covered overnight in the fridge; baked, 2 days in the fridge – reheat leftovers in the oven.

Allergens

Contains gluten (spelt), egg, milk and mustard; nut-free. Suitable for children; fine during pregnancy because the egg mixture is baked through.

Frequently asked questions

How long does a bread bake keep in the fridge?

Unbaked, it keeps covered overnight in the fridge; baked, 2 days in the fridge – reheat leftovers in the oven.