Panade

• 16 oz leftover bread, any kind works
• 2 cup to 4 cups of filling, combination of any left over vegetables and/or meat.
• 1 cup shredded cheese, any kind of cheese preferred
• 4 cup chicken or vegetable broth
• 4 tbsp olive oil, extra virgin

1. Preheat oven to 350f/175c/gas mark 4.
2. Slice and cube the bread into large chunks, roughly 1 inch.
3. Then toss the bread in a drizzle of olive oil and a good pinch of salt.
4. Spread the cubes on a cookie sheet and toast the bread for 30-40 minutes, stir 1-2 times during the baking time, until the bread is completely dry.
5. Then prepare the filling, you can add any vegetables or meat you have left to use up in the panade, but all does have to be pre-cooked before adding it to the bread, so while the bread is toasting saute the vegetables your going to use and cook your chosen meat.
6. It's good flavour with I.e onion, garlic, beans, spinach, bok choy, chicken and sausages.
7. Bring the broth to a simmer on low heat, you want it to be at least warm so it gives the cooking a head start.
8. When its all cooked, in a square casserole dish arrange about half of the bread at the bottom of the dish.
9. The bread should fit very snugly.
10. Next, layer about half of the filling and press it so that it goes into the gaps between the bread.
11. Next sprinkle half of the cheese on top of the filling.
12. Then add a second layer following the same pattern.
13. Pour the warm broth over the top of the panade.
14. It should fill the dish to within a half-inch of the top.
15. Cover with aluminium foil, and seal the edges closed.
16. Place the dish in the preheated oven (350f).
17. Bake for 45 minutes covered with foil.
18. Remove the foil and continue baking for another 15-20 minutes, until the top has become crusty.
19. Remove from the oven and let it cool for 10-15 minutes.

bread, filling, shredded cheese, chicken, olive oil

Taken from cookpad.com/us/recipes/365216-panade (may not work)