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1
Preheat oven to 350f/175c/gas mark 4.
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2
Slice and cube the bread into large chunks, roughly 1 inch.
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3
Then toss the bread in a drizzle of olive oil and a good pinch of salt.
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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.
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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.
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6
It's good flavour with I.e onion, garlic, beans, spinach, bok choy, chicken and sausages.
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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.
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8
When its all cooked, in a square casserole dish arrange about half of the bread at the bottom of the dish.
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9
The bread should fit very snugly.
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10
Next, layer about half of the filling and press it so that it goes into the gaps between the bread.
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11
Next sprinkle half of the cheese on top of the filling.
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12
Then add a second layer following the same pattern.
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13
Pour the warm broth over the top of the panade.
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14
It should fill the dish to within a half-inch of the top.
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15
Cover with aluminium foil, and seal the edges closed.
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16
Place the dish in the preheated oven (350f).
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17
Bake for 45 minutes covered with foil.
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18
Remove the foil and continue baking for another 15-20 minutes, until the top has become crusty.
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19
Remove from the oven and let it cool for 10-15 minutes.
