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Mexican bread bake recipe

Mexican bread bake recipe

32 ratings

Use up leftover bread, odds and ends in the fridge and store cupboard staples to make this spicy Mexican-inspired savoury bread bake, or ‘strata’. What’s more, the dish can be made ahead, so is ready to bake the minute you get home. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook, plus resting
  • 661 calories / serving

Ingredients

  • 1 tbsp olive oil, plus extra for greasing
  • 110g chorizo, sliced
  • 1 red pepper, sliced
  • 6 thick slices white bread (about 300g), chopped into bite-sized pieces
  • 200g tin sweetcorn, drained and rinsed
  • 100g cherry tomatoes, halved
  • 3 spring onions, sliced
  • 125g 30% reduced fat medium cheese, grated
  • 500ml semi-skimmed milk
  • 4 medium free range eggs, beaten
  • 1 red or green chilli, deseeded and sliced (optional)
  • mixed salad leaves, to serve (optional)
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2775kj
    661kcal     33%

  • Fat

    33g 47%

  • Saturates

    13g 63%

  • Sugars

    18g 20%

  • Salt

    3.4g 57%

of the reference intake
Carbohydrate 60.6g Protein 35.7g Fibre 4.7g

Method

  1. Heat the oil in a frying pan over a medium heat. Add the chorizo and pepper and cook for 4-5 mins until softened and lightly browned. Transfer to a plate lined with kitchen paper to absorb any excess oil and leave to cool.
  2. Lightly grease a large baking dish (about 20 x 30cm). Scatter half of the bread cubes over the base of the dish, then half the chorizo and peppers, sweetcorn, tomatoes and spring onions. Cover with half the grated cheese, then the remaining bread cubes, chorizo and veg.
  3. Whisk together the milk and eggs and season to taste. Pour over everything, then sprinkle over the remaining grated cheese. Scatter over the sliced chilli, if using. Cover the dish with clingfilm and rest in the fridge for at least 30 mins or overnight.
  4. When ready to cook, preheat the oven to gas 4, 180°C, fan 160°C. Remove the clingfilm and bake for 40 mins or until the filling has puffed up and the top is crisp and golden. Allow to rest for 5 mins before serving with a simple salad, if liked.

Tip: You can easily adapt this recipe to suit whatever leftovers you have at home. Use up leftover baguettes, crusty loaves, ciabatta or sourdough in this recipe – just slice thickly and chop into even-sized pieces. Thin-sliced white bread may cook slightly quicker, so check the bake after 30-35 mins.

See more Mexican recipes

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