I love this once in awhile; it's the savoury version of bread-and-butter pudding.
3 slices wholemeal or granary bread
Large lump strong Cheddar cheese (75-100 g)
250 mls milk
Whizz the bread and cheese together in a food processor, as you would for a topping for a savoury dish. Place in a greased ovenproof dish. Whisk the eggs and milk together until smooth, seasoning with salt, black pepper and mustard powder. Pour this mixture over the breadcrumbs and stir. Leave to sit for a few minutes - 10 or 15 - and then bake in a moderate oven (Gas 4) for about 45 minutes. I topped this with a sliced tomato, which was lovely, and it would probably have been even nicer if I'd saved some of the cheese to sprinkle on the top.
Perfect opportunity for roasted veg, which can go in the oven on the shelf above!