This is another variation on my Cheese, Apple & Marmite Savoury Loaf (don’t mention the Marmite). The tomato is optional here – it was mostly decorative!

In this super-quick version, the chutney provides most of the flavouring so there is no need for time-consuming milk infusing. Use whatever you have in the fridge or whatever your favourite cheese accompaniment is – piccalilli, onion jam, mustard… (maybe ease up a little on the quantity of the latter two to avoid it being overly sweet or hot respectively).

We had some brie & a little of a local French alpine cheese called tomme which needed a home so both of these went in. Both are quite mild and creamy but experiment with what you have. You could also have easily added some cubes of ham or pancetta to make a more substantial loaf, a sort of all-in-one ploughman’s.

Serves 6 as a lunch or makes 10-12 finger portions

Ingredients

Stale bread	200	grams
Milk	200	millilitres
Eggs	2
Cheese – Brie, Tomme or mix of any	50-100	grams
Butter or Olive Oil Spread	50	grams
Chutney	2	dessert spoons
Tomato (optional)	1

Main Equipment

1. Ovenproof dish (30x15cm ish, 5cm+ deep)
2. Bowl large enough to mix all the bread cubes and other ingredients

Method

1. Cut all the stale bread into 1-2cm cubes and place in a mixing bowl.
2. Pour over the milk.
3. Add the eggs – you could whisk the eggs first but the extra time won’t make a lot of difference to the outcome. Take the easy option!
4. Cut the cheese into small cubes & add to the bowl.
5. Melt the butter or olive oil spread & pour over the bread.
6. Add 2 generous dessert spoons of your favourite chutney or preferred cheese accompaniment. This is providing most of the flavouring so don’t be shy.
7. Mix everything thoroughly.
8. Generously butter your oven dish to prevent sticking.
9. Spread the bread mixture in an even layer – you want a dish that gives you a layer 2-5cm. Too deep and it won’t set before the top burns. Too shallow and it will just be a little flimsy to eat – not so good if using for the food on the move!
10. Top with a sliced tomato if liked.
11. Season with pepper, herbs if you have any to hand too.
12. Leave the dish for 10-20 minutes for the milk to soak into the bread. You can speed up the process a little by covering with foil & weighing down with a tin or jar or two.
13. Bake for around 30 minutes in a medium-hot oven (180ish). It’s ready when the top is golden & crispy and a knife comes out clean.
14. Serve hot as a lunch with salad and cold meats or cool, slice and eat on the move. This one made great fuel for the first alpine bike ride of the season!