Cheese and Pepper Strata

If you have a loaf that is just past its best, it will be perfect for this savoury cheesy bread pudding. Ideally, the loaf should have a slightly open-textured crumb so it absorbs the cheese and egg mixture, and doesn’t become too dense when baked. Don’t ditch the crusts — they can be turned into breadcrumbs and frozen until you need them. Feel free to replace the Cheddar with whatever cheese you have in the fridge.