Step 1

Preheat the oven to 180C/160C fan/gas mark 4.

Step 2

Grease a medium-sized ovenproof baking dish with butter.

Step 3

Butter one side of each baguette slice.

Step 4

Arrange the bread in the baking dish so that one long side of the crust is touching the base of the dish.

Step 5

In a jug or bowl, combine 1 x 400g tin chopped tomatoes, 150g frozen spinach (defrosted), 6 beaten eggs, 100ml milk, 1 tbsp dried mixed herbs, 50g of the grated cheddar and a good seasoning of salt and freshly ground black pepper.

Step 6

Pour this mixture over the bread slices, ensuring the spinach is evenly distributed. You can also tuck some spinach in between the bread, if you like.

Step 7

Scatter the remaining 50g of grated cheddar over the top and bake for 35-45 minutes, or until the cheese is golden and the bread has puffed up.