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Servings: 3 people


  • 2-3 leeks, sliced
  • 3 garlic cloves, chopped
  • 350 grams mushrooms, thinly sliced
  • cup corn, fresh or frozen
  • 6 slices of crusty bread (see notes)
  • 125 grams cheddar cheese, grated
  • 1 tablespoon Worcestershire sauce
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon pepper
  • A small knob of butter (or oil)
  • Salt, to taste
  • A few basil leaves (optional)


  • Preheat the oven to 180 C.
  • Whisk together the eggs, milk, Worcestershire sauce, pepper and salt in a bowl. Roughly cut each slice of bread into 6 pieces. Dunk the bread in the egg mixture. Let it sit until you need it (see notes).
  • Heat a large wide pan over medium heat. Sauté the leeks and garlic in a little butter or oil until they cook down and lightly brown around the edges.
  • Turn the heat up to high. Add the mushrooms to the pan and get some colour on them. If they leach out too much water continue cooking until they dry out. Add the corn and cook for 2-3 mins.
  • Assemble in layers: tip half the soaked bread evenly into an oven-proof dish. Top with half the amount of the vegetable mixture. Add half the amount of cheese. Repeat in the same order one more time.
  • Cover the dish with foil and bake for 25 mins. Bake uncovered for a further 10 mins until the cheese melts through. Top with chopped basil and serve immediately.


I like using sourdough for this recipe. A sturdier loaf of bread like this will hold its shape better and won’t disintegrate into the milk mixture like a sandwich loaf would. If using regular bread, use a loaf that's at least a few days old. Also quickly dunk in the egg mixture; don’t let it sit in it for too long.
Use the white and light green parts of the leeks. Discard the dark green tops.